Made from fermented soybeans, tempeh has a chewy, fulsome texture and nutty taste that makes it more complex and interesting, in my view, than tofu. The porous nature of tempeh also makes it an ideal absorber of marinade juices and flavours.
A quality vegetable protein, containing all essential amino acids, tempeh is high in soluble fibre and contains good amounts of calcium, essential fatty-acids and B vitamins.
It is possibly one of the least known soy foods in North America, which is unfortunate given its superior nutrient profile and whole food quality in comparison to heavily processed soy products that new vegetarians tend to gravitate towards – soy dogs, soy burgers, soy bacon….
Like tofu, tempeh is extremely easy to work with and tends to take on the flavours of the ingredients it is cooked in. My favourite preparation consists of simply slicing it and pan frying it with olive oil.
For this recipe, I have created a simple sesame variation that is very flavourful and delicious. It will take you about 15 minutes, from start to finish, to have this meal on the table.
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1 block of tempeh, in the range of 250 grams, sliced
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1 Tbsp sesame oil
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4 Tbsp low sodium soy sauce
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2 Tbsp water
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A few sesame seeds for topping
Notes:
Tempeh comes in different forms. The most common variation on pure soy tempeh (soybeans only) is a combination of wheat and soy. Be sure to read package information if you are wheat/gluten intolerant. Henry’s Tempeh is an organic ‘soybeans only’ brand that I buy most often.
The porous nature of tempeh allows it to absorb liquids very quickly and easily. You will only need 3 minutes of marinating time on each side. If you leave it longer, it will absorb all of the liquid and become overly wet.
This meal is best eaten right from the skillet.
Place sesame oil, soy sauce and water in a small shallow baking dish, mixing to combine.
Lay sliced tempeh over marinade in dish. Allow tempeh to sit in marinade for approximately 3 minutes before turning over to marinade the other side for another couple of minutes.
Meanwhile, warm a skillet on the stove greased with olive oil. Pan sear both sides of tempeh and enjoy right from the skillet over your favourite fixings (I prepared mine with coleslaw for lunch but it is also lovely with wild rice, millet, quinoa or lentils).
Always love a new tempeh recipe! Yum!
I have access to almost exclusively firm tofu. The only place I’ve seen silken is in the Japanese grocery store in Paris and it’s expensive there. The stuff I can usually find is probably made by Goodyear out of cast-off racing tyres… it’s just that tough :(
Haha, it’s one of those that can fall through the cracks. Glad you enjoyed the recipe.
Thanks so much Em… very kind of you.
That’s so nice to hear Linda… thank you! I hope you enjoy it if you give it a try.
It’s a pretty versatile soy protein and so easy to work with. Thanks Jeanette ~
Thanks so much for coming through Gourmantine ~ much appreciated.
Hmmm… it must run in the golden retriever family – lol – our dog is very food driven indeed…good thing she gets lots of exercise! :)
It’s a simple but effective marinade :) – thanks for visiting Vicki!
Thanks so much Pola ~ I appreciate you dropping by.
Thanks Lisa ~ our dog and cat keep us in good company and well amused… especially first thing in the morning; they’re hilarious how they fight like real sibblings! :)
Thanks Stephanie (I almost typed Sesame :) – it’s an easy, quick and yummy dish!
Good question, no, not nearly as delicate as tofu. Tempeh has some substance to it. I wonder, do you have access to extra firm tofu Charles? It’s a lot more firm than silken (soft) tofu. You’re right on – this was my lunch a week or so ago (along with a bunch of added onions, olives, veggies that would have gummed up the shot ;-)
Ha.ha, I don’t mind at all…
Love is one thing we can never run out of – xo.
Merci ma belle… dinner was delightful ~ filled my boots with Thai cuisine (including coconut ice cream for dessert – yum!)
Thanks Lynn :)
Thanks for dropping in Georgia ~ I appreciate you visiting.
hee.hee, small steps… love that Oscar finds his way into Buck’s bed… gosh, so sweet, aren’t they? Thanks Sally :)
Oh, you’re in for a treat Sissi – I think you would like it… definitely ‘meatier’ (more substantive) than tofu. Thank you for your kind words and Miss Stella, my kitchen companion, is never short on appetite :) – she’s too cute – she installs herself and watches me cook (ever hopeful…) ;-)
Aww, thanks Alyssa. I’m always on the lookout for tulips this time of year… the really spell spring for me :)
Hee.hee… thanks for your diplomacy Kay! ;0)
This is one option for tempeh but you could also cube it and toss it into stir-fries, stews, soup, etc. thanks Amy – Stella is a cutie pie if I do say so myself… ;)
Thanks so much Kristy! It’s a quick and dirty one for sure – a great lunchtime choice. I hope you enjoy if you get a chance.
Tofu works well in puddings and baked goods but I generally opt for tempeh, with a bit more strength and substance, for this kind of recipe. My kitchen companion would eat virtually anything if allowed ;-)
and it really does impart a fermented flavour – you know how miso has a very distinctive taste? tempeh, though different tasting, also has its own distinct flavour.
Thanks Yummy!
Thanks Eva! She’s a little sweetheart… let me know what you think of the tempeh if you have a chance to try it.
It has more substance to it than tofu, so if you’re eating it alone (as in this recipe), you may find it more interesting.
what a neat idea using tempeh as croutons… I must try that! :) Yes, orange zest would be lovely here as would ginger…
Thanks so much Ridwan – I love the convenience of soy protein including miso to just toss in soup ~
Given how much I LOVE tempeh, I definitely don’t eat it often enough. Thanks for this tasty new recipe to make with it!
i’ve not experimented with cooking tempeh, but your dish is gorgeous!
Kelly, you always make the prettiest presentations!! I think you could make anything look appetizing!! I’ve not tried tempeh so I’m very glad you’ve shared your tips on using it. I’ll definitely follow your recipe so I know it will come out good!
I have to say I’ve only tried tempeh a few times, so I’m so happy to see another way of preparing it. Thanks for sharing!
After I started blogging I occasionally see Tempeh and I’ve been curious. This recipe is very light and sounds like a great dish for dieting!
Never attempted to cook with tempeh, but looks so inviting!
awww i didn’t know u had a golden retriever. so cute. my dog keeps me company but usually he is scavenging the ground for food that falls! hahaha. before i became soy-free, i never really tried tempeh, but have been curious to know what it is like. love the idea of marinating them. :)
I’ve never tried tempeh but after reading all the health benefits I will most certainly try it. Plus the marinade that you share sounds fantastic. Thank you for posting this. I always like to try new things.
I am curious about trying tempeh and your pics make me even more curious: it looks delicious!
I haven’t had tempeh in a long time! I need to add it to my diet to change things up a bit. I love the step by step photo’s on how easy it is to prepare tempeh!
BTW your dog is so precious! thanks for the wonderful post and for the signs of spring with wonder bouquet of flowers!
I’ve never tried tempeh before, but you make it look really good! I love sesame flavors.
Heh, I didn’t actually know what tempeh was until now – thanks for the lesson (to be honest I thought it was a bit like tempura, lol!). Is it as delicate as tofu? It doesn’t look it, but I find tofu can be really delicate and just fall apart sometimes. It looks really nice, and I love the look of your dish – would make a lovely lunch.
Also, I want your dog. That will be all :)
~~~do you mind if i’m in complete love w/ your kitchen companion?
Xxx And the food looks YUMMY, too.
My Inner Chick http://myinnerchick.com
HAPPY BIRTHDAY KELLY!
I have never had Tempeh before but certainly tempted to try it. Looks easy to make – lean & nutritious.
Love the tulips! And Stella, what a face!
Hope you will have a special birthday dinner :)
Cheers
Lynn
What a simple but delicious looking dish, Kelly! Thanks for sharing. You have a great blog and I’m glad to have found you!
to make it hubby=friendly, I would have to cut it in small pieces and serve it as part of a “bigger” dish, so that the tempeh would not be too prominent. I’ve never had it, sounds like something to try for sure
love your kitchen companion – such a sweet look in those eyes, and sooooo comfy in that armchair! (We bought a small bed for Buck, our small Jack Russell, and Oscar, 3 times as big, curls up like a ball to fit in. It is absolutely hilarious, I must try to snap a photo)
great post, as usual!
You make me discover as always something new, amazing and appetising. I have never had tempeh, although I have heard something about fermented tofu… I love tofu, but soy bacon sounds frankly awful.
Your appetising description of tempeh makes me think I would enjoy it as well. Especially with sesame seeds which are one of my biggest addictions. I remember how good were deep-fried chicken breast chunks coated in sesame seeds…
I wonder if your kitchen companion likes tempeh too ;-)
I’ve never heard of tempeh, but it sounds like a great ingredient to work with. This is such a pretty dish, I might even get my pickey, meat-eating family to buy off on it. And your flowers are so pretty! I miss fresh flowers around the house-they are somewhat hard to come by and very expensive here.
I will be honest.. this is my first introduction to Tempeh and I find this whole dish intriguing. Thanks for posting this Kelly.. :)
I’ve always wondered how to prepare tempeh…now I know! The colors in your photo are so vibrant. And I totally love your kitchen companion. So adorable!!!
Okay – so your pictures are totally rockin’! Way to go!!!! That last one is just gorgeous! And would you just look at that puppy. Too cute. I’ve heard of tempeh but never knew what it was. I think that Miss A, Mr. N and I would enjoy this. If I didn’t tell Mike what it was first, I think he would too. ;) I also LOVE how fast this is too cook.
I am still working my way into tempeh, I like it but I usually choose tofu. I like this marinade and you have inspired me to try it that way. Mostly I have used the smoky bacon flavor. How does your kitchen companion go for it, mine doesl, he eats tofu and broccoli.
I completely agree that tempeh is one of the least know soy foods. I hardly ever cook with it. This sounds delightful and I have to ask myself ‘why not”. What a completely tempting dish. In my quest to add more fermented foods to my diet, this would be a very easy place to start.
I’ve never had tempeh, but it sounds delicious. Thanks for sharing!
I’ve never had tempeh before but I do live tofu do if likely love this too. I’m going to give it a try next week, thanks Kelly. Very adorable kitchen companion:)!
I’ve never heard of tempeh before – I will definitely look out for it. I’m not mad about tofu but this looks and sounds so much nicer.
:-) Mandy
Tempeh is by far my favorite soy protein. I love its chewiness! I’ve used it to make all kinds of crazy stuff (like vegan crab cakes), but lately I’m loving it crumbled in a pan with a little olive oil, garlic, salt and pepper to be used a croutons on salad.
Love this idea with the sesame seeds – that may have to happen this week! Maybe with some fresh OJ and orange zest?
tempeh are one of my favorite foods,I’m agree with you tempe or tofu is very easy to work with,great idea serve on the salad,looks yummy and healthy !!