How to prepare tempeh by Knead to Cook.
It’s been one of those foods that I love when I go out to vegan restaurants but just couldn’t get as tasty at home. Tempeh is made from soybeans. Quite popular throughout the world but gaining more popularity in the U.S. Tempeh is packed with manganese, protein, fiber, phosphorous, B2 and magnesium – so a nutritional powerhouse of sorts for vegans and vegetarians alike. It’s a firm texture and is so versatile – absorbing spices and marinades alike. But don’t let it scare you… it’s easier to cook than you may think.
So over the last year I’ve asked friends how they cook it. I’ve gotten a wide variety of answers and suggestions, all of which I tried but never loved. Trial and error. Soybeans to me have a bitter bite that I just don’t favor. But it bothered me how much tastier it was in restaurants and I started on my mission to make it palatable, if not wonderful at home. My husband and I both love tempeh… and were both thrilled with this recipe. I hope you give it a try.
— Knead to Cook