What is Tempeh and How Do You Cook with It?

Long before there were plant-based burgers that bleed, the OGs of meat alternatives were typically made from soybeans. This predominantly involved pan-Asian tofu or Indonesian tempeh, a plant-based food made from fermented soybeans.

This guide to tempeh explains how to cook with tempeh, ways to use it, and where to find it. It also offers up some of our favorite recipes to get you started. With all the buzz about fermented foods and new concerns about sustainability, it may well be time to get acquainted with this genuine superfood.

Tempeh is credited to creative cooks on the Island of Java in Indonesia. The earliest written mention of it is in the early 1800s but it is likely much older. It remains a staple food throughout Indonesia, where it is typically fried and served with spicy sauces.

Tempeh is a fermented, high-protein, plant-based food typically made with soybeans, but just about any bean, grain, and even some seeds can be made into tempeh. Some creative cooks even add vegetables, seaweed, and seasonings to their versions. 

The base ingredients are partially cooked, cooled, then inoculated with a fungal culture that ferments it, much the way yogurt or cheese is fermented with bacteria. As the tempeh ferments, the microorganisms grow a pale mat of mycelium around the beans and grains, to form a firm cake.

Unlike other fermented foods, tempeh cannot be eaten raw. It must be cooked, which deactivates the culture, meaning it is not, technically, probiotic. However, it does contain plenty of prebiotics, like fiber, which promote gut health by feeding the good bacteria in your system.

By transforming hard-to-digest yellow soybeans into an appealing, meaty cake, tempeh served the needs of Buddhists and other vegetarians, as well as providing highly nutritious food in times of scarcity.

Because it is made from whole legumes or grains it retains plenty of nutrients and fiber. And because it is fermented it is much more digestible. That means many nutrients and antioxidants become easier to absorb. 

According to the USDA Agricultural Research Service, about 4 ounces of tempeh provides 19 grams of protein, 8 grams of fiber and only 167 calories. That’s almost as much protein as a piece of salmon, with fewer calories and more fiber.

Traditionally made tempeh is gluten-free, but it’s a good idea to check labels, as many commercial manufacturers use different grains that could contain gluten.

Tempeh is sold in most health food stores, natural foods stores and in well-stocked conventional groceries.

It’s typically by the tofu in a refrigerated case, and sometimes it’s frozen, so it keeps longer. Popular spin-offs include tempeh bacon and marinated and pre-baked tempeh.

Fresh tempeh should look more or less like beans that have been pressed into a beige and white cake. It should not have any black or colorful molds on the surface.

Tempeh must be cooked before it’s eaten, so many recipes call for steaming the cake first, both to kill the culture and to add moisture. After steaming, you can cube, slice, or grind it, depending on the dish and the texture you want to achieve. 

Tempeh has a chunky texture and a slightly nutty, mushroom-y flavor. Because it is a fermented protein, tempeh is loaded with umami, which gives it a savory meatiness. Plain, it contains no salt, so it’s often marinated in soy sauce to enhance the meaty qualities.

Tempeh can be sliced into sheets, strips, or cubes, and even ground to a texture similar to ground beef.

Throw the cubes in a food processor and pulse until you have a chunky beef texture, then sauté the tempeh for chili, spaghetti sauce, or any ground beef dish

Now that you know all about tempeh and why it’s wonderful, nutritious, and delicious, it’s time to get into the kitchen and experiment. Any of the tempeh recipes below are a great place to start, but, of course, you can come up with your own creations.

Do you cook with tempeh? What’s your favorite way to prepare it? Tell us in the comments, below!

Long before there were plant-based burgers that bleed, the OGs of meat alternatives were typically made from soybeans. This predominantly involved pan-Asian tofu and Indonesian tempeh. 

You’ve likely heard of tofu. It gets some play in the USA, but tempeh is less well-known, perhaps because Chinese, Thai, Vietnamese and Japanese restaurants have been introducing Westerners to tofu for decades, but Indonesian restaurants are far less ubiquitous. 

Tempeh is not exactly unknown, however. The vegetarian movement of the 1970s brought it to the counterculture, where it has hovered for years, ready for its moment — and this may be it. Between all the buzz about fermented foods and new concerns about sustainability, it may well be time for a new generation to to meet this genuine superfood.

Tempeh is a fermented, high protein plant-based food. Although it is most typically made with soybeans, just about any bean, grain and even some seeds can be made into tempeh. Some creative cooks even add vegetables, seaweed, and seasonings to their versions. 

The base ingredients are partially cooked, cooled, then inoculated with a fungal culture that ferments it, much the way yogurt or cheese is fermented with bacteria. As the tempeh ferments, the microorganisms grow a pale mat of mycelium around the beans and grains, to form a firm cake.

Unlike other fermented foods, tempeh cannot be eaten raw. It must be cooked, which deactivates the culture, meaning it is not, technically, probiotic. However, it does contain plenty of prebiotics, like fiber, which promote gut health by feeding the good bacteria in your system.

Tempeh is also relatively nutritious. Four ounces of tempeh provides 20 grams of protein, 12 grams of fiber and only 222 calories. 

Tempeh is credited to creative cooks on the Island of Java in Indonesia. The earliest written mention of it is in the early 1800’s but it is likely much older. By transforming hard-to-digest yellow soybeans into an appealing, meaty cake, tempeh served the needs of Buddhists and other vegetarians, as well as providing highly nutritious food in times of scarcity. It remains a staple food throughout Indonesia, where it is typically fried and served with spicy sauces. There, it’s sometimes deliberately over fermented to make an intense, stinky dish comparable to soft cheese.

In the centuries before processed tofu burgers, tempeh was added to dishes to make them meatier. Because it is relatively unprocessed — made from whole legumes or grains — it retains plenty of nutrients and fiber. And because it is fermented it is much more digestible. That means many nutrients and antioxidants become easier to absorb. 

Fresh tempeh should look more or less like beans that have been pressed into a beige and white cake. It should not have any black or colorful molds on the surface. Many recipes call for steaming the cake first, both to kill the culture and to add moisture. After steaming, you can cube, slice, or grind it, depending on the dish and the texture you’re looking to achieve. 

Tempeh has a chunky texture and a slightly nutty, mushroom-y flavor. Because it is a fermented protein, tempeh is loaded with umami, which gives it a savory meatiness. Plain, it contains no salt, so it’s often marinated in soy sauce to heighten the meaty qualities.

Tempeh is sold in most health food stores, natural foods stores and in well-stocked conventional groceries. It’s typically by the tofu in a refrigerated case, and sometimes it’s frozen, so it keeps longer. Popular spin-offs include tempeh bacon and marinated and pre-baked tempeh. You may also have a local tempeh maker, (we do in Minneapolis, where I live, called Tempeh Tantrum, so look around). Lightlife, Westsoy, Tofurky and many other manufacturers supply the market. You can also make it yourself, at home.

Read More: How to Make Your Own Tempeh

Tempeh can be sliced into sheets, strips, or cubes, and even ground to a texture similar to ground beef. Go old school and try it cubed and fried, and doused with Indonesian sambals or kecap manis (sweet soy sauce.) Americans like to marinate and bake it, for use in sandwiches, stir fries, or just dipping in tasty sauces. Throw the cubes in a food processor and pulse until you have a chunky beef texture, then sauté the tempeh for chili, spaghetti sauce, or any ground beef dish.

Do you cook with tempeh? What’s your favorite way to prepare it? Tell us in the comments, below!