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Because Tempeh is so
versatile, there are countless ways of preparing and presenting it.
The Indonesians have eaten Tempeh in all its forms and varieties for centuries.
Some of the
best ways of using tempeh are the most simple. Chopped tempeh can be marinated in almost any tasty sauce before cooking - experiment with your favourite
recipes.
Use tempeh in place of other protein bases
for alternative favourites - Chilli Con Tempeh and Spicy Tempeh patties for example.
And don't forget - kids love tempeh - just cube it and fry it to have them
asking for more.
Note: Please be aware that some of
these recipes
contain nuts and are not suitable for individuals with nut allergies.
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Some of the simplest and easiest ways to serve Tempeh are: To chop into cubes
and then:......
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Deep-fry.
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Steep in salt water for a few minutes,
then pat dry and Deep or shallow fry.
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Steep in a 25% shoyu, 75% water mix
with a crushed garlic clove added for 10 minutes. Pat dry and Deep or
shallow fry. Why not use one of our specialty Tempeh's with organic
Shoyu and garlic included?
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Steep in a half and half mixture of
water and lemon juice with a little salt added fora few minutes. Deep or
shallow fry.
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Slice the Tempeh very thinly, then
deep fry until deep golden brown. Sprinkle with salt if required, and use as
a bacon substitute. Even easier! use our ready sliced frozen
Organic
Smoky bacon slices!
A super summer Idea! Marinate cubes of
Tempeh and throw 'em on the Bar-bee !
Below are some of the
best
Tempeh recipes in the world ever!........
(well, we think so).........
Spicy Tempeh Paella
Tempeh Goreng
Lemongrass
and Ginger Tempeh
Spicy
Tempeh Patties
Sweet
and sour Tempeh
Chilli
Con Tempeh
Nut
and Turmeric Tempeh
Juicy
Spiced Tempeh
Garlic
Tempeh Dip
The Great British Bacon
Sandwich!
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Image by Herbi Ditl
Heat oil in nonstick frying pan over medium heat. Cook tempeh, onion and
chilli pepper for about 5 minutes.
Add rice and vegetable stock. Heat to boiling, reduce heat to medium
low. Cover and let cook until rice is done and liquid absorbed, stirring
occasionally.
Add capers, tarragon, saffron, peas, olives and salt and pepper. Simmer
for one minute.
Sprinkle the vegan paella with parsley and serve hot.
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Spicy Tempeh Paella
Ingredients
Serves 6
2
cups rice |
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4
cups water or vegetable stock |
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3
Tbs olive oil |
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1
medium onion, sliced |
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2
celery ribs, cut in small pieces |
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2
chilli peppers |
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1/2 cup capers |
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1
tsp dried tarragon |
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1/2 tsp saffron powder |
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1/2 cup green olives |
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227 g Impulse Foods tempeh, cut in small cubes |
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1
small can of peas, drained |
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salt and pepper to taste |
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2
Tbs parsley, minced |
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Tempeh Goreng
Here's another recipe that's similar to the one in the picture. I've
modified it with green beans and taken out anything that's not
vegetarian:
Image by Serene Koh. |
Ingredients
400g
Impulse foods tempeh
400g green beans
10 shallots
8 cloves of garlic
6 green chillies
3 red chillie
4 dried red chillie
2 stalk of lemon grass
2 tbsp tamarind juice
120ml water
150ml oil
2 tsp sugar
2 tsp salt
vegetable stock (if preferred)
Preparation:
1. Cut the tempeh into bite-sized pieces
2. Peel and slice shallots and garlic
3. Slice the chillies and deseed
4. Soak the dried chillies in hot water, then pound/ grind
5. Peel then slice the lemon grass (use white portion only)
Method:
1. Heat wok over high flame till it smokes. Add oil. Stri-fry tempeh till brown
and crispy on outside. Remove and drain.
2. In the same oil, stir-fry the shallots, garlic lemon grass and fresh chillies
till fragrant. Add pounded dried chillies, sugar and salt. Fry for a moment
before adding green beans.
3. When green beans are almost done, add tempeh and mix well. If you desire a
little gravy, you may add a few tablespoons of vegetable stock at this point.
Serve immediately.
Lemongrass and
ginger Tempeh.
serves 4
Ingredients:
1 pack (227g) Impulse Foods Tempeh
2 small leeks
1 can (14oz) unsweetened coconut milk
1 medium red pepper
2 stalks celery
8 oz button mushrooms
handfull of fine beans
2 heaped desert spoons of chopped fresh coriander
1 tablespoon of good quality shoyu
half-inch of fresh grated ginger
large stalk of lemongrass
clove of garlic
squeeze of lime juice
peanut oil
Method:
Chop the tempeh into cubes and fry
in a little peanut oil until brown and speckled all over. Set aside.
Chop the leeks very finely,
including some green section, and sweat in the remains of the oil with the
crushed or chopped garlic for five mins.
Cut the lemongrass in two, and add
to the pan, together with the coconut milk, the roughly chopped red pepper , the
finely sliced celery and the ginger.
Bring to the boil, and simmer for
ten minutes.
Add the sliced mushrooms, fine
beans and tempeh, and cook for another five minutes..
Remove from the heat
Add the fresh coriander, together
with a little lime juice and shoyu to taste.
Remove the lemongrass and serve
over noodles or rice. Delicious!
Spicy
Tempeh Patties
Ingredients
8oz Impulse Foods tempeh
10 oz cooked millet
1 large onion chopped fine
3 level dessert spoons of tomato puree
2 tsp each of cumin, coriander and turmeric
1 tsp each of chilli powder and paprika
Juice of a lemon
Method
Blend together all ingredients -
using a food processor makes this a breeze. Shape into patties and lightly fry
in peanut or similar oil until lightly browned on both sides and thoroughly
cooked.
Great in bread with salad.
Ingredients
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250 g
Impulse Foods Tempeh
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1 cup vegetable stock
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3 Tbs tamari
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2 Tbs oil
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1 can pineapple chunks (400 g)
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2 green peppers
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1 onion
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1 Tbs honey
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2 Tbs maizena
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1/4 cup vinegar
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Directions
Cut tempeh into thin cubes of 2 cm. Add the vegetable stock and tamari and let
it cook for 10 minutes.
Drain Tempeh, reserving liquid for sauce. Heat a skillet and bake Tempeh in the
oil until lightly browned.
Drain the pineapple chunks, adding the liquid to the sauce. Add sliced pepper
and onion and bring to boiling point and let it cook for one minute. Drain.
Put liquid from Tempeh and pineapple juice into a measuring cup and add enough
water to make 2 cups. Bring to a boil. Stir in the honey. Dissolve the maizena
in the vinegar and pour it into the sauce while stirring vigorously. Cook until
thickened and bubbly. Then add peppers, onion, pineapple and Tempeh.
Serve with
hot rice.
Vegan: Yes
Total servings: 6
Chilli
Con Tempeh
Serves 2-3
Ingredients.
70ml/3fl ozs
vegetable oil
1 small onion chopped
225g/8oz block of Impulse foods Tempeh cut into half-inch cubes.
1 chopped Chilli
Half tsp cumin seed
Half tsp chilli powder
Half tsp paprika
Half tsp Brown sugar
4 large fresh tomatoes, or a large tin of Plum tomatoes, finely chopped
Tomato puree to taste.
Method
Use some of the oil
to pan fry the chopped onion until transparent. Fry the cubed Tempeh all over
until brown, then add the chilli, seasonings and remaining ingredients, together
with a little water if necessary, and saute for 30 minutes, stirring occasionally.
This dish can be made the day before serving.
Serve with brown rice or Tortillas.
Nut
and Turmeric Tempeh
Serves 2-3
Ingredients
175g/6oz
Impulse Foods Tempeh
Half tsp salt dissolved in water
2 spring onions
1oz shelled walnuts
1 Red Chilli
2 tbsp desiccated coconut
45ml/2fl ozs vegetable oil
Half tsp brown sugar
1 clove of garlic
One and Half tsp vinegar
100ml/4fl ozs water
Method
Chop Tempeh
into half inch cubes and steep in salt water for about 20 mins. Meanwhile,
combine all the other ingredients in either a blender or with a mortar and
pestle and blend or grind until smooth. Fry the Tempeh in vegetable oil, then
add other mixed ingredients to the pan, saute (adding additional water if
required), for about 5 minutes.
Serve with
rice and millet accompanied by a green salad.
Juicy
Spiced Tempeh
Serves 2-3
Ingredients
225g/8ozs
Impulse Foods Tempeh
Marinade
Ingredients:
2 onions finely chopped
1 clove Garlic finely chopped
60ml/2½ fl ozs vegetable or olive oil
60ml/2½ fl ozs Cider vinegar
2 tbsp tamari
1 tbsp mustard seed
1 tbsp cloves
1 tbsp peppercorns
1 tbsp dried mixed herbs
Method
Combine all
the marinade ingredients in a large bowl. Cube Tempeh into One inch blocks and
marinate in the mixture for 8 hours or overnight. Tranfer into a baking dish and
bake for one hour at 190°C/375°f/Gas 5, with a lid to retain the moisture.
Serve with rice or other grains.
Garlic
Tempeh Dip
Ingredients
225/8oz
block of Impulse Foods Tempeh
45ml/2 fl ozs oil
1 tbsp lemon juice
1 clove of garlic
Half tsp salt
Half cup water
Method
Steam the
Tempeh for 20 minutes
Chop and combine all the ingredients in a liquidiser and blend until
smooth.
Serve the dip with wholemeal biscuits, or strips of fresh vegetables.
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Tempeh Bacon Sandwich!
Just fry a pack of
Impulse Foods Smoky Slices. Place lovingly between slices of bread and enjoy.
Serves One! You will not want to share this!
Image
by Violet 913. |
And if that doesn't
whet your appetite! Try these.........
.....and add a bit of spice to your life!
Enchilada
Casserole
This is a casserole with lots of zip and taste. Corn tortillas are dipped
in enchilada sauce and placed in a baking dish. They 're topped with a
tempeh, bean, chilli's mixture, more sauce, then a hearty sprinkling of
olives and cheese. |
Fried
Tempeh
Impulse Foods tempeh, marinated in a bit of water and garlic and salt, is fried up all
golden in a pan. Makes four servings. |
Fried
Tempeh in Batter
Thick slices of Impulse Foods tempeh are dipped in a flour and egg batter
flavoured with
green onion, coriander and ginger and then deep fried until glistening and
golden. Makes great appetizer. |
Oven
Baked Tempeh
Tempeh is fabulous, but when it 's mated with lots of yummy vegetables,
dry sherry, tamari, olive oil, garlic and crushed red pepper, it 's
sublime. Makes a super casserole that serves six. |
Tempeh
Fajitas
Tempeh is sauteed with soy sauce, lime juice and lots of veggies including
green bell peppers and spinach. Chopped green chilli peppers and cilantro
add a fresh kick. Serve with tortillas, refried beans and rice. |
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