By Sophie Van Beek
Steamed tempeh
1 step
Prep:10minCook:10min
Tempeh is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds whole soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is an unprocessed form of soy that works beautifully as a cubed protein with Indian sauces. Recently, soy-free tempeh made with other beans has become available in the U.S. market. Tempeh can taste bitter to some if used as-is. I usually cook the tempeh in spiced water or broth. This process serves two purposes: it steams the tempeh to reduce the bitterness and it also introduces a little flavor to the tempeh. You can also steam tempeh in a steamer without the spices for 10 to 11 minutes before using. The prepping and steaming takes about 15 minutes, so steaming the tempeh does not have to be planned ahead. It can be done while the sauce or curry cooks.
Updated at: Thu, 17 Aug 2023 09:50:30 GMT
Nutrition balance score
Great
Glycemic Index
16
Low
Glycemic Load
1
Low
Nutrition per serving
Calories88.8 kcal (4%)
Total Fat4.9 g (7%)
Carbs3.8 g (1%)
Sugars0 g (0%)
Protein9.3 g (19%)
Sodium124.6 mg (6%)
Fiber0.1 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
Combine all the ingredients in a medium skillet or saucepan. Cook over medium heat for 11 to 12 minutes or until most of the water is absorbed. Let the tempeh sit for a few minutes. Drain if needed and use. For best results, marinate the tempeh for a few hours in the liquid before cooking.
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