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.
Some of the simplest and easiest ways to serve Tempeh are: To chop into cubes and then:......
Steep in salt water for a few minutes, then pat dry and Deep or shallow fry.
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 ?
Steep in a half and half mixture of water and lemon juice with a little salt added fora few minutes. Deep or shallow fry.
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).........
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.
Spicy Tempeh Paella
Ingredients Serves 6
2 cups rice
4 cups water or vegetable stock
3 Tbs olive oil
1 medium onion, sliced
2 celery ribs, cut in small pieces
2 chilli peppers
1/2 cup capers
1 tsp dried tarragon
1/2 tsp saffron powder
1/2 cup green olives
227 g Impulse Foods tempeh, cut in small cubes
1 small can of peas, drained
salt and pepper to taste
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:
400g Impulse foods tempeh
400g green beans
8 cloves of garlic
6 green chillies
3 red chillie
4 dried red chillie
2 stalk of lemon grass
2 tbsp tamarind juice
2 tsp sugar
2 tsp salt
vegetable stock (if preferred)
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)
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.
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
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!
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
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.
Total servings: 6
250 g Impulse Foods Tempeh
1 cup vegetable stock
3 Tbs tamari
2 Tbs oil
1 can pineapple chunks 400g
2 green peppers
1 Tbs honey
2 Tbs maizena
1/4 cup vinegar
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.
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.
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.
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
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.
225g/8ozs Impulse Foods Tempeh
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
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.
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
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.
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!
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.
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 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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