Saturday, July 14, 2012

Seasoned Tempeh


Tempeh has been a staple in Indonesian diet for over 2000 years.  After knowing about the benefits of tempeh (fermented whole soy beans) for a year or two, I finally introduced it to my girls.  I heard about it but never tried it until last year my friend cooked it and let us tried it.  She cooked it in sambal so my girls didn't try it but my hubby and I did.  My hubby didn't really like the nutty taste but I thought it was not too bad.

I prefer to slice mine thinly so that it would be well seasoned.  I made this non-spicy version for my girls using half of the tempeh shown below and the other half I made it with my sambal tumis.  My Edda loved this non-spicy tempeh a lot and even requested to keep some for the lunch box the next day.  The tempeh took the flavor of the marinade and actually quite delicious.  I can see this being sandwich in bread and make a good burger.

Picture of tempeh

Don't freak out if you see black spots on your tempeh.  It is still edible, just that it is more ripen and age more than the white one.  I read that the flavor might be more intense as well.  But if you see color other than black and white, discard or refund it.  Another indicator that it is spoiled is that it becomes slimy and smell bad.




Tempeh is marinating in the marinade listed below.

Ingredients:

4 oz tempeh


Marinade:
  • 1 Tbsp. hot water
  • 1 Tbsp. brown sugar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. shaoxing wine
  • 1/2 Tbsp. pure sesame oil
  • 1 Tbsp. mined garlic
  • 1 Tbsp. minced ginger

Method:

1.  Thinly sliced the tempeh.


2.  Dissolved the brown sugar in hot water and add the rest of the marinade ingredients.  Mix well.


3.  Pour the marinade into the sliced tempeh, mix well and let it marinate for at least an hour.  Drain and reserved the marinade.


4.  Heat up your wok.  When heated, add cooking oil of your choice.  Add tempeh and stir-fry well or until both sides darken.  Add the reserved marinade, mix and coat well and let the sauce thicken.  Serve on a plate.

8 comments:

Navaneetham Krishnan said...

I am surprised that you can get tempeh over at your place. Here its so cheap and I do love tempeh so much. Slicing, seasoned with salt and deep frying them is as good as the taste.

Nice non-spicy version recipe, kids will love it. For me, I need my spicy dosage.

Sonia ~ Nasi Lemak Lover said...

I seldom cook tempeh even I like it ,my kids still not appreciate it, I hope soon they know how to appreciate and I can start cooking with it. Your tempeh sound yummy!

Food For Tots said...

This is also one food I am always tempted to try. As I haven't tried it myself, I don't know how to cook it. Your recipe sounds easy to make and delicious. Perfect for me as a novice in cooking tempeh.;)

daphne said...

I have to say that tempeh is still acquired taste for me!! But it has so many nutritious benefits!

WokandSpoon said...

Great recipe. I always tend to make spicy tempeh to give it flavour. This looks simple but tasty.

tigerfish said...

I like tempeh but never have it often to enjoy its benefits. Looks like I have to buy and cook tempeh more often

Jin Hooi said...

I always want to try tempeh but i am not too sure if my picky hubby will like the nutty taste.

Little Corner of Mine said...

This nutty taste is some acquire taste as not many people like it. My hubby and elder daughter are not a fan of this healthy food.