Tips for Using Tempeh Dietitians offer the following top tips for cooking with tempeh. Add soy sauce, sesame oil, sriracha sauce, agave syrup, garlic, and ginger.
Stir well, cover, and marinate in refrigerator for at least 1 hour. Place tempeh on a baking sheet, spreading out evenly. Place on top rack of oven and roast for 15 to 20 minutes, until golden and crisp on the outside.
Remove from oven and cool. Drizzle each bowl with 2 T of the tahini ginger dressing. Garnish each with 1 tsp sesame seeds. Serve immediately. While the vegetables are cooking, make the sauce by mixing together coconut milk, Thai red curry paste, red chili flakes, soy sauce, peanut butter, agave syrup, and lime juice in a bowl until smooth and set aside.
Bring the water to a boil and add brown rice noodles, cooking according to package directions about 2 minutes. Neither Ongiri or Lane are vegetarians, but coming from Gainesville, they were used to cooking a lot of tempeh at home.
Once they moved here, they learned that besides an Indonesian restaurant in San Jose, Budiman , no one was making fresh tempeh locally. The soybean block comes from Indonesia, and is widely eaten there as a vegetarian protein source. Unlike tofu, which is made from coagulated soymilk, tempeh is made from cooking pre-cracked soybeans, to which vinegar and a starter culture called Rhizopus oligosporus are added.
In Indonesia, the beans are then pressed together in banana leaves; in the West, the mixture is put into perforated plastic bags. In both cases, the product is left to ferment for 24 to 36 hours at around 87 degrees. The culture causes a soft membrane to form between the beans, turning them into one solid mass. Fans love it for its earthy taste, and its texture makes it a more toothsome meat substitute than tofu. Tempeh bacon strips are popular, as are tempeh Reuben sandwiches.
As Ongiri and Lane found, until recently, the only tempeh available at local grocery stores was made across the country. In order for it to make the trip and have a stable shelf-life, it must be pasteurized, which affects the flavor and consistency considerably.
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