Friday, June 14, 2013
How to Cook Tempeh
So thanks to Health Food stores and Thai restaurants, we all know what tofu is. Most people think that when you are eating vegan, vegetarian, or just trying to eat a meatless meal, it’s pretty much your only plant protein option. Fortunately there is another soy protein source out there that is delicious, has a satisfying texture, and is easy to cook…..tempeh!
I have to admit, my introduction to tempeh was not a favorable one. They would occasionally serve it in my college’s dining hall, and usually it was in giant chunks, pretty much raw and covered in some overly sweet Teriyaki sauce. When we found it at Ingles and Zach wanted to buy it because it was on sale, I initially demurred.
“It’s not that great,” I said.
“Yeah, but it’s only $2.89, and the normal price is $3.78. And it’s way cheaper than tofu.”
He had a point. For $2.89 and almost a dollar savings with the Ingles Advantage, I figured I could suck it up and try it again.
Fortunately the pack of tempeh came with directions on the back, and Zach was cooking with me (I grudgingly admit that he is a better cook than I am). It actually turned out to be pretty good, and is now one of my favorite veggie protein sources. I think it’s easier to cook than tofu, and I like that it has more texture than tofu does. So here’s how to cook it:
1. Open up the package and cut the tempeh into small cubes, maybe about 1 inch cubes. Since I really like eating, I like to cut it in to small pieces because it feels like I get more that way.
2. Put some olive oil in a skillet, turn on to medium high heat and wait about 1-2 minutes for the oil to heat up.
3. Put the tempeh in the skillet, along with a spoonful of minced garlic and a tablespoon or two of soy sauce.
4. Let the tempeh sauté in the pan until it starts to brown
This is great to eat on it’s own, or to add as a protein to pasta dishes, tacos or our personal favorite, Pad Thai. Enjoy!