TEMPEH: How to Cook It Deliciously

Obtained from fermented yellow soybeans, tempeh is a typical food of oriental cuisine, less acceso our tables. Rich vegetable proteins, it can be cooked a delicious way. Here are some quick and easy recipes with tempeh!

Tempeh: Recipes acceso How to Cook It Deliciously

Tempeh is a food particularly rich beneficial properties, which many oriental diets represents the main source of protein and, for this reason, is also called “soy meat”. Discover some quick recipes with tempeh, to cook it a delicious and tasty way even for those who are not vegan!

Tempeh with mushrooms and coconut milk

For this quick recipe, start by cutting the tempeh into cubes and sauté it a pan with a little oil. Then add two tablespoons of soy sauce and the maple syrup and turn the heat once the seasoning has dried.

Chop the onion and fry it a large pan with a drop of oil and the garlic clove. When it has softened, add the previously washed and sliced ​​mushrooms, season with salt and pepper and cook over medium heat for about ten minutes.

Blend the mushrooms with the remaining soy sauce, then add the tomato paste, coconut milk and paprika and mescolanza well. Also add the sautéed tempeh cubes, dilute everything with half a glass of and continue cooking for a few more minutes, so that the flavors blend well and the sauce thickens a bit, which should be creamy finally serve everything.

Almond Tempeh with Rice

Almond tempeh is a cruelty-free take acceso the almond chicken you find Chinese restaurants. Cut the tempeh into 1.5cm cubes and marinate a bowl with soy sauce, rice vinegar and 4 tablespoons of for half an hour, stirring occasionally.

Meanwhile, pour a few tablespoons of sesame oil into a pan, add the garlic and grated ginger and let it fry lightly. Clean and thinly slice the leek, and let it fry together with the garlic and ginger, also adding a pinch of salt. After 15 minutes, remove the leek from the pan and set it aside.

Drain the tempeh from the marinade and coat it cornstarch. Sauté it the pan where you cooked the leeks, until it is golden. Then add the leeks and the tempeh marinade back and sauté for a few minutes to flavor. Con a separate pan, toast the almonds.

Dissolve 1 heaped teaspoon of cornstarch a cup of and add it to the tempeh. Let it cook until the sauce thickens. Finally add the almonds, leave acceso the heat for another 2 minutes to flavor and then serve the tempeh piping hot, accompanied by brown rice seasoned with a drizzle of oil.

Tempeh a mustard and pistachio crust

Among the quick but tasty recipes, start by cutting the tempeh into slices about half a cm thick, then season them with lemon juice, salt, pepper and oil and leave them to marinate for at least an hour.

Cover the surface of each slice of tempeh with a thin layer of mustard and cover them entirely with the chopped pistachios, pressing them lightly acceso the tempeh to make them stick well. Arrange the tempeh one by one acceso a baking sheet lined with baking paper and finally pour the remaining marinade acceso the bottom.

Bake the tempeh a static oven at 180°C for 15 minutes, and place a small bowl full of acceso the bottom of the oven so that it creates a little steam that will prevent your tempeh from drying out too much. Once ready, take the tempeh out of the oven and serve it piping hot.