HOW TO COOK TEMPEH Without Pre-Boiling or Steaming 😎 (The ONLY Method You'll Ever Need to Know)
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- Опубликовано: 11 июл 2024
- ➡️ NO PRE-BOILING OR STEAMING! ⬅️ Want to know how to cook tempeh so that it always tastes amazing instead of bitter or rubbery? Learn my secret to making the PERFECT tempeh that's deliciously savory, tender on the inside, with a nice golden crust on the outside. This is the best way to cook tempeh to help it taste less bitter + prevent it from smelling like stinky feet.
PLUS, I'll show you how to make a simple yet delicious vegan tempeh grain bowl loaded with plant based protein and fiber.
Tempeh is a healthy, high protein plant based meat alternative that contains all 9 essential amino acids. It's higher in protein than tofu, plus it's fermented = easier to digest.
With my tempeh cooking method, you'll get the best tasting tempeh every time! It's perfect for use in grain bowls, tacos, burritos, BBQ, salads, soups, and more.
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➡️ TIMESTAMPS:
0:00 Intro
2:04 How to prep tempeh for cooking
2:33 How to cook tempeh
4:24 How to keep cooked tempeh warm
4:44 How to make a vegan tempeh grain bowl
5:43 Taste test
6:26 Outro
#vegancooking #veganrecipes #veganyoutube #veganprotein #tempeh #plantbased
![How to Make Tempeh [Homemade] - Easy Method](http://i.ytimg.com/vi/OxG_S0Q-bAg/mqdefault.jpg)
Omg ! Thank you ! Definitely going to try this soon
You're very welcome 😊
Indonesian here. I’ve been eating tempeh all my life, even since I was born. I moved to the US 4 years ago and I have to say Lightlife tempeh is disgusting! That’s not what tempeh is supposed to taste like. The real fresh tempeh doesn’t taste bitter and is only made with pure soybeans, no added on ingredients. No flaxseeds, no brown rice.. that ruins everything! So, it’s not about the method of cooking that is wrong, but it’s just the product that is not right. I tried Lightlife once only and will never put it in my mouth again ever. If you want good quality tempeh, buy only Indonesian made tempeh or you can make your own tempeh using ragi starter. Do not ever use USA made tempeh, it’s not real and it tastes like plastic no matter how you cook it.
Can you suggest a good brand of Indonesian-made tempeh that can be found in the US?
@@adventuresinveganliving Wiwas Tempeh is the best one in the US. The other good brand easily found in the US is Tofurky Indonesian style tempeh. Or if you could find Indonesian grocery, just ask them if they have tempeh.
Also, the best way to cook tempeh is using a technique called “Ungkep”. So, the tempeh is simmered in spices and water in a covered pot until all the liquid is dry or almost dry. This is the simplest and the best way to make the blandest protein become juicy and flavorful, not only in the outside but also inside. You can use this method to tofu as well.
@@dailywwin Thank you for letting me know!
@@adventuresinveganliving You’re welcome :)
I suggest you to watch some Indonesian chef channels to get inspiration of how to cook best tempeh. They know what they’re doing and know best how to cook tempeh. My favorite is Devina Hermawan. She’s one of the best Indonesian chefs. Just search “Tempe Devina Hermawan”. She got English subtitles on her channel.
I’m interested in this more as I’d like to incorporate tempeh into my diet more. Do you know of any great videos showing the way you like to prepare it?
Thank you this was helpful information
You're very welcome 😊
Can't wait to try this. I enjoyed all the banter about tempeh in the comments here! I learned a lot.
Awesome, let me know how it comes out!
Excited to try this! I will come back to let you know how it went! ❤ Thanks!
You're very welcome! 😊
Most Tempeh found in US is pasteurized, hence the bitter flavor. Fresh and traditionally made Tempeh taste much milder, earthy, and the texture is more delicate. IMO, way more superior than those mass produced ones in term of flavor and texture.
I don't doubt that fresh tempeh is more superior. However, we can't discount the convenience of buying mass-produced tempeh from the store here in the US. Very few people around here are going to try making tempeh at home.
Do you have a recipe for unpasteurized soybeans?
Bro I buy organic and natural tempeh . It taste LIKE SHIT IF U DONT BOIL BEOFRE MARINATION AND SAUTEE
Agree. When I tried tempeh (store bought) the first time, I just hated it. Now I make the tempeh myself, the taste is definitely better. And there is no need to boil it before making a recipe.
I just loved the way you prepared tempeh!
Thank you!
Good stuff keep the good work up.
Thank you
I discovered Tempeh just recently and love it. With your recipe, it was SO much better than how I used to cook it!
Thank you, so glad to hear that!
Wauw i didn't know this... thanks a lot for your ideas and lessons learned 🤩😻🤩😻🤩😻🤩
You're welcome 😊
WOW thank you so much!!! this is exactly what I was looking for as a first-time tempeh cooker. The convenience of how fast this was compared to tofu (my fav method is freezing overnight, dethawing and then sauteing) is sooooo nice. I appreciate you so much!!! Can't wait to use this in my recipes :)
Thank you ♥️
Thank you so much
You're very welcome 😊
I always have trouble choking tempeh down. This looks simple and delicious. Thank you!
Thank you, hope you like it!
I will try today
Hi there. Thank you for making this video. I’ve had 2 packs of tempeh in the fridge for a couple months now. Nervous to cook it. So I followed your recipe and it tastes good. I’m putting it on my salad. I did order the brand mentioned in the comments, Wiwas.
Thank you for letting me know, glad your tempeh came out well!
That looks so good!
When I was living in Indonesia, that's when I was introduced to Tempe...I love it so much ❤️
That's so cool, eating it right where it was invented! What kind of dishes did you eat it in?
@@adventuresinveganliving They usually just fried it up as its own dish- Tempe or Tofu.
Great Hack! My usual method is to fry tempeh in butter and oil- not the healthiest option! Can't wait to try your method!
Let me know how it comes out!
That was so quick and you made it look so good! I'm about to try it out.
Thanks, let me know how it comes out!
@@adventuresinveganliving Oh, it turned out great! You're a superstar! Thank you!
@@bpel1766 Awesome, thank you for letting me know! 🤩
nice method. gj on the hq video.
Thank you
Helpful. Thanks! I've always wanted to learn how to cook tempeh better and will try this method. May I respectfully suggest that you remove your background music or reduce it to a very low level so we can focus on your suggestions? Thank you for considering this. Thanks again for your helpful tips!
Thank you!
This is genius!
Thank you 😊
I will try the steaming prep method and maybe i can bring my family around to tempeh. I usually boil it to pre-prep but i think this method would produce a better result. Ive always loved it. I think its the very best vegan protein to make fajitas.
Question: wonder if it would be easier to leave the tempeh in slabs to cook, easier to flip, then cut into tiny pieces?
Thanks for another nice, practical, and honest video.
Thanks Aimee! I think cutting it into smaller pieces lets the tempeh cook through quicker and more evenly. But it might still work out if you leave it whole.
Good Idea to try!
Great idea. Thank you!
You're very welcome! 😊
A great video, thank you for this, I'm going to try it. Could you tell me how many ounces half a cup of it weighs? Thank you again.
Thank you! I'm not sure about the weight of 1/2 cup, though - i don'thave any tempehon hand right now.. I know that the whole block of uncooked Lightlife tempeh is 8 oz.
@@adventuresinveganliving Thanks for your reply, I have found out that the blocks I am buying are 400 grams & 100 grams has about 20 grams of protein, which is the info I wanted. Thanks again.
👍 covered steam frying, like cooking japanese gyoza
It's the best!
i like her style
Thanks 😊
Another great, simple easy to follow dinner suggestion 😊
Thank you!
I've never tasted tempeh before, but I've been trying to figure out how to make a potato salad without using eggs. I was thinking of combining either tofu or tempeh with an egg replacement and black salt to get the consistency of boiled eggs. Do you happen to have a recipe for this? Thanks.🌹 Btw, you remind me of Christine Cushing My Favorite Foods
I haven't tried that, but it could be interesting to try. Tempeh has kind of a strong-ish flavor though, so it may not work perfectly as a boiled egg substitute.
If you're ok with the flavor and texture of scrambled eggs instead of boiled, then Just Egg would work well. I have a video for making breakfast "egg patties" with Just Egg on my channel, so you could follow that technique but scramble the "egg" instead of letting set.
Here's that video: ruclips.net/video/xeTa8yB2h1o/видео.html
Would this method work if I'm going to use the tempeh in a saucey stir fry?
Yes, cook it this way first, then put it into the stir-fry with the sauce.
At what setting do you saute the tempeh in the skillet?
I usually have the heat on medium.
PS you don't "apologize" for the taste of brussel sprouts... and tons of people hate it.
Yup! 😄
Skip to 2:15 if you want the instructions right away.
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Two gripes:
1) I lose taste-trust in anyone who uses garlic powder - why?
2) Fusion food is one of the joys of cooking - you learn about taste, texture, authentic produce and recipes, and the part food plays in culture. But I am not convinced by this combo of Indonesian tofu, Andean grain, an Eastern Med/Mid-East sesame paste and a European baby cabbage. It may taste fine, but I feel there are better combinations. I nevertheless enjoyed the video, thanks!
Have you tried this without adding oil? Just water?
It will work overall, but the tempeh most likely won't develop a "toasted" golden brown layer on the outside.
"no steaming"? What do you call the method you used?
Does this remove the bitterness ?
It tones it down quite a bit.
I’m allergic to animal products my body reacts so bad with deep acne and itching. So I just started my journey of being vegan. I love good good and today after your video I bought 5 packages of tempeh. I can’t wait to try this recipe
Glad to hear you decided to go vegan, good luck on your journey!
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@adventuresinveganliving Thanks for the great video! Just discovered your channel. 👍
Awesome! Thank you!
This will make my Tempeh recipes eatble.
The natural texture of Tempeh is really hard to eat.
Glad to hear that, let me know when you make this recipe!
So not sure if i did anything wrong..i used the same flavors and it still doesnt taste that great..texture is ok..but not overly flavorful. Not making me want to buy it again
It's possible that more seasoning could help. Or, tossing the tempeh in some flavorful sauce after cooking.
@@adventuresinveganliving
Ok thanks..i seasoned it twice, but maybe my seasoning was old..lol..i may try different seasoning too..but a sauce is a great idea..thanks!!
I know that not everyone has the luxury to get fresh market tempeh and mass produced tempeh giving it a bad reputation. I highly suggest making it yourself at home, but you need fermentation setup if you happen to not live in an area that resembles topical climate.
Oh and one gross thing, lol, some Javanese people love rotten Tempeh (me included), well not really rotten it's like 1-2 days past it's prime condition where the mycelium blackened. It's super funky, we normally boil them and eat it with extremely spicy sambal.
Thanks Lala!
I made tempeh 5 times and they all turned kind of black. They still smelled great but I was scared and threw them away. Seems like they are eatable according what you said. Are they?
@@hungryjack5108 yes it's still edible, the blackened mycelium is fine, as long as you kept it in a dry environment or the fridge. If the texture is still firm, it's fine, but it'll be extra funky. When the mycelium is blackened and the texture is soft and waterry that's just way beyond, it'll still be edible if you store it in a clean environment but it'll just won't taste good at all.
If blackened and smell fine, then the fermentation temperature might be too hot, in this case, it's completely fine, only color is not that appetizing.
@hungryjack5108 I'd be on the side of caution. Commercially made tempeh is made in a more controlled environment than what we can achieve at home, so if it turns black, then it's most likely fine like the person above said. But at home we could accidentally contaminate it, so it's hard to tell what exactly caused it to go black.
@@adventuresinveganliving Yes I would agree with that, if you came to Indonesia and are not yet adapted to the food it'll give you some trouble. Tempeh itself is already uncommon that you need to adapt, let alone the blackened tempeh. As long as you know what you put into the making process it should be safe, and I'm going to emphasize the fresh tempeh that turned black due to the hot environment, not the one you intentionally kept 1-2 days past its prime. it is definitely safe as this happens a lot in Indonesia, fresh tempeh in the morning will turn black in the afternoon due to hot air or direct sunlight because fresh tempeh mycelium growth is higher, therefore it decomposes quickly. meanwhile, pasteurized mass-produced tempeh is denser with less mycelium growth, this is intentional to extend the shelf life. stay safe and enjoy your cooking journey
Aluminium*
Yes, do not wrap any food in aluminum foil!
Can't we just fry & add enough water once 😅 or stream it with veg biryani
Adding water once won't get tempeh very tender, that's why I add it more than once. As for biryani, I haven't tried that, but I make another dish where tempeh steams with vegetables for about 10 min, and it comes out good.
Me: salt water + tempeh + frying = done
I dislike it when cooks "put down" the taste of Tempeh. I think it's delicious. Don't apologize for the taste of a food! Good recipe!
Agreed, thank you!
Everyone has a different taste bud so if you like tempeh others have to experiment to find the taste that's best for them.
Tempeh still smelled and tasted like feet 😫
Oh no! Did you use enough water when sautéing? Usually it will smell at first, but then the stinkiness goes away.
downside, it tastes disgusting