When I first encountered tempeh at the grocery store, I wasnâ€™t really sure what it was or what to do with it. It looked and smelled weird. There were spots along the back that kind of looked like mold â€“ but the packaging assured me this was â€˜normal.â€™ Tempeh was a little scary, to say the least.
Tempeh is cooked and slightly fermented soybeans. If tofu is bland (without marinade, of course), then tempeh is super nutty and flavorful. Tofu is also very soft, even the extra firm kind, in comparison to tempeh.
My favorite way to prepare tempeh is to pan-fry it at a high temperature in a sweet marinade. The outside caramelizes, and the nutty and sweet tastes are a perfect complement.
Hereâ€™s how I prepared this delicious lunch:
I poured 1/4 cup apple cider vinegar and 1/4 cup agave nectar into a hot wok. Once the mixture started to bubble, I carefully placed the tempeh triangles onto the wok and let them stand for 3 â€“ 5 minutes, or until the bottoms began to brown. Before flipping, I drizzled the uncooked sides with a little more agave. Then, I let it cook for another minute or so.
Perfect tempeh in under 10 minutes!
Served on top of a bed of quinoa (hereâ€™s how to prepare quinoa), peas, mushrooms, and pea sprouts.
My other favorite way to prepare tempeh is by encrusting it in coconut! Yum yum. See â€“ tempeh isnâ€™t so scary! Itâ€™s just misunderstood.