Crispy Coconut Tempeh Recipe (2024)

FAQs

Do you need to boil tempeh before frying? ›

Steaming the tempeh will remove some of the bitterness before cooking it further. This step isn't always necessary, especially if you're pairing the tempeh with a boldly-flavored sauce. You can steam tempeh using a steamer basket in a saucepan or a microwave-safe dish covered with water or vegetable broth.

Doesn't cooking tempeh kill the good bacteria? Just on the outside. As long as the internal temperature doesn't get too hot the probiotic stimulators will remain alive. That's why we recommend you don't cook in the microwave.

Cut the tempeh into cubes, place in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 10 minutes. This helps it become tender and ready to soak up more flavor from the marinade.

Use any marinade you like, and be sure to add some salt as well. Marinades are typically made up of 3 components: acid, oil, and additional flavors. Acids, such as vinegar or citrus juice, begin to break down the proteins so they're tender and absorb more flavor. Oil keeps the protein — in this case, tempeh — moist.

The acid from the vinegar helps to prevent the growth of unwanted bacteria. Add the tempeh starter: Sprinkle the tempeh starter over the beans and mix well to evenly distribute the starter throughout the beans.

vinegar (like apple cider vinegar): adding vinegar creates an acidic environment. This is important to prevent the growth of unwanted bacteria. a warm place: like an incubator or simply an oven with the light on. Temperatures of 30-37°C (85-98°F) work best to make tempeh.

Due to the fermentation process, tempeh is also a better source of probiotics and fiber. It also contains more vitamins and minerals, including manganese, copper, and even B12 (although it is relatively low in this nutrient). Tofu is still packed with goodness, however.

Trader Joe's tempeh is a delicious and nutritious plant-based protein option that is perfect for vegetarians and vegans alike. Made from fermented soybeans, tempeh is a great source of protein, fiber, and probiotics.

Tempeh contains the most fiber and more protein than tofu because it contains the whole bean. The soy protein in tempeh is more digestable because of the fermentation process.

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.

Why does my tempeh taste bad? ›

As they point out, if tempeh ferments for even just a little too long the bitter flavours of lactic acid bacteria and acetobacter (a microbial companion to vinegar) overwhelm the mushroomy flavour of the rhizopus oligosporus used to make tempeh.

Packaged tempeh is pre-cooked so you can easily enjoy it right from the package (on sandwiches, salads, etc), but I highly recommend cooking it so that it tastes better. A lot of people suggest steaming the tempeh before marinating or cooking to help remove any bitterness.

Tempeh has a firmer texture than tofu and whilst it's super versatile, it's better suited to savoury dishes. Tempeh is especially great for salads, sandwiches, stir-fries, pasta sauces, nourishing bowls, curries and more. Compared to tofu, tempeh has a stronger flavour, often described as nutty.

Tempeh loves flavour and has to be seasoned liberally. Season/marinate your Tempeh liberally with spices/marinade of your choice for best results. Sautee your seasoned Tempeh for 5-7 mins before using it in your recipe of choice. This allows the Tempeh to soak in the flavours and gives it a nice texture.

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.

Boiled tempeh is perfectly fine to eat directly, but it might lack some flavor on its own. It is often used in various recipes such as stir-fries, curries, salads, or sandwiches, where it can absorb the flavors of other ingredients and become a delicious and versatile protein option.

Neither of these microbes are harmful to humans. But both of them can create bitter tastes in fermented foods. Luckily, throwing tempeh into a steam bath before cooking with it helps to purge the flavours these food-fermenting organisms can leave behind.

Many of our LightLife products go through a pasteurization process after they have been packaged. This pasteurization step is a critical food safety step in our process and fully cooks the product. Although you can safely eat them out of the package, we recommend following the cooking instructions on the packaging.