What is tempeh made out of?

Tempeh is made from fermented whole soybeans. After the fermentation process, the soybeans are bound together into a cake using mycelium.

Where do I buy tempeh?

You can find tempeh at most grocery stores near other plant-based meat and dairy alternatives. It is usually next to the tofu.

Do you need to boil tempeh before frying?

Not necessarily, but it helps tremendously in softening its bitter flavor. Simmering or steaming the tempeh will improve the flavor and help the tempeh absorb your sauce.

Can you cook tempeh without killing the probiotics?

Yes! As long as the internal temperature of the tempeh doesn't get too hot, the probiotics will remain on the inside. This is why we do not exceed medium heat.

Crispy Sesame Tempeh Bowl

Description

This Crispy Sesame Tempeh recipe is easy, flavorful, and has the best texture! Create a healthy vegan bowl with brown rice and veggies and dinner is good to go!

Ingredients

Units Scale

Tempeh

8 ounces tempeh, cut into 3/4-inch cubes
1 tablespoon soy sauce (or gluten-free liquid Aminos)
1/2 teaspoon salt
2 tablespoons olive oil
salt and fresh cracked pepper

Sticky Sesame Stir-Fry Sauce

2 tablespoons soy sauce
2 tablespoons mirin or water
1 tablespoon maple syrup or honey
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 tablespoon garlic, finely minced
1 teaspoon ginger, finely minced, optional
2–4 teaspoons sriracha
1– 2 tablespoons sesame seeds
salt and pepper to taste

Optional Bowl Ingredients:

Rice: 1 1/2 cups cooked brown rice or sub other cooked whole grain.
Veggies: 3–4 cups total steamed broccoli or cauliflower, grated carrot, shredded cabbage, bell pepper or other veggies of choice.
Garnish: scallions or cilantro

Optional Creamy Tahini Soy Sauce!

2 tablespoons soy sauce (or gluten-free liquid aminos)
2 tablespoons tahini paste
2 teaspoons sriracha, more to taste
1 teaspoon rice vinegar
1–2 teaspoons maple syrup.

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Instructions

Set rice to cook if using.
Simmer: Cut tempeh into ¾ inch cubes, place in a medium pot, and cover with water (just enough to reach the top of the tempeh). Add soy sauce and salt. Bring to a boil, cover, and simmer on medium-low heat for 10 minutes.
Stir Fry Sauce: Whisk together the Sticky Sesame Stir-Fry Sauce ingredients in a small bowl and set by the stove.
Steam: After the tempeh has simmered for 10 minutes, feel free to steam broccoli florets overtop of the tempeh. If the pot needs a little more liquid, add more water (again to the level of the tempeh), place the broccoli florets over the tempeh, cover, and steam for 3-4 minutes or until the broccoli is tender-crisp. Using tongs, remove the broccoli and set it aside. Drain the tempeh and pat dry.
Crisp: In a large skillet, heat the olive oil over medium heat. Season the oil with salt and pepper. Carefully add the tempeh to the seasoned oil and brown each side until deeply golden. Take your time here! Pour in the sauce, reducing by half, spooning the sauce over the tempeh. It will thicken as it reduces. Turn heat off and taste and adjust salt level and heat level to your taste.
Assemble: Divide rice among bowls and top with steamed broccoli and any other veggies. Divide tempeh. Sprinkle with scallions and spoon with optional Soy Joy Sauce!

Notes

Creamy Sauce: To make the Creamy Tahini Soy sauce, just whisk everything together in a small bowl. If the sauce is “separating”, it is just in an “awkward” stage, just keep whisking, and it will eventually grow out of it and become smooth.

Extra Crispy: Dredge tempeh in cornstarch right before searing in the seasoned oil. Once tempeh is crispy, remove it from the pan. Pour in the sauce, and reduce. Toss tempeh with sauce at the very end, no more than 30 seconds.

Nutrition

Serving Size: 4 ounces crispy tempeh
Calories: 324
Sugar: 7.6 g
Sodium: 544.9 mg
Fat: 15.4 g
Saturated Fat: 2.7 g
Carbohydrates: 25.8 g
Fiber: 10.2 g
Protein: 23.8 g
Cholesterol: 0 mg