Vegan – Vegetarian – Low Carb
20 minutes prep (BUT – Prepared the day before), 20 minutes cooking
Serves approx 6 people (in a salad or stir-fry)
I get asked a lot what Tempeh is and the best (more appetising definition) that I can give is that it is Tofu’s healthier cousin. Now for the gross technical term. It is fermented whole soybeans which sounds disgusting but actually just means that it is full of probiotics as well as other nutritious goodies like manganese and copper. It is also a fantastic source of protein and fiber.
Did you know…? Soy products like tempeh have been shown to lower cholesterol levels (by approx. 30%) and lower LDL aka bad cholesterol levels by as much as 35-40%. All these reasons make it a great meat substitute.
- 500g Tempeh
- 1/3 Cup Rice Wine Vinegar (White Wine Vinegar is fine too)
- 1/3 Cup Soy Sauce (Gluten-Free Option – Use Tamari)
- 1/8 Cup Water
- 1/8 Cup Five Spice powder
- ¼ Cup olive oil (Option: extra virgin if possible)
- 3 Tablespoons of Kecap Manis (Option: Backstrap molasses)
- 3 x garlic cloves, minced
- Ginger root (approx 10cm length), peeled and chopped
- Ground pepper to taste
- Slice your tempeh into 1cm thick patties and score on both sides
- Combine all the remaining ingredients into a container or dish to make the marinade
- Put the slices of tempeh into the marinade, turn them over once of twice and make sure they are coated in marinade
- Cover and refrigerate for 24 hours – at the very least 12 hours!
- Heat up a grill / pan and place tempeh onto it
- Grill / fry each side for 10 minutes or until they are a dark golden brown
- Serve either on a simple salad, in a stirfry or as the ‘meat’ of a burger
- Asian Fusion Salad (pictured) – Cut the grilled tempeh into squares and serve with a simple salad of lettuce, red capsicum, avocado, coriander and sweet chilli sauce for a light summer dinner.
- Stir-Fry – Cut the uncooked tempeh into strips and stirfry in wok with some peanut oil. Add broccoli, snowpeas, bean shoots and bok choy with a splash of the marinade. Dress with chopped peanuts and coriander.
- Burger – Leave the cooked tempeh in ‘steak shape’. Fill a wholemeal bun with lettuce, grated carrot, cucumber and avocado. Add tempeh and sweet chilli. Serve with homemade chips and salad for a heartier meal.
- Let your imagination run away with you – so many options, so little time!
- It is rare (in my experience at least) to find supermarkets that stock tempeh. Your best bet will be gourmet deli’s (Fresh Provisions, Limes etc), organic and vegan friendly stores (Manna in Fremantle) or the ever faithful – Asian stores. It is either found in the fridge or freezer section. Lots of the organic delivery companies also have tempeh aca
- Don’t just throw away the marinade at the end of the meal. Either use it as the oil for your cooking or marinade something else in it the next day. I have chunked up squares of hard tofu and cannot wait to get home and make a great stir-fry out of it. My husband also stole some for his dinners.
- As with any soy products – make sure you buy non-GMO (not genetically modified)