@idiomaddict@jo3rn it’s easy for sure to have a bad tempeh meal – i’ve had lots if them! my favorite preparations now have been fresh tempeh in indonesian-like recipes. also, homemade tempeh “bacon” with avocado on anything
Well yeah, but it’s not smooth like tofu, there’s still chunks of bean that don’t get fully softened, but also don’t stay fully crunchy. It’s similar to the texture of stir-fried cashews (just held together), which I’m not a fan of.
Unless I’ve only had bad tempeh, which is very possible: I first had it in my college dining hall and I’ve only tried it once or twice since.
I do mine at about 5mm or 1/4 inch. After slicing you can also marinade them in lightly salted water. Just make sure that it is dried well before frying.
You can even try them dipped in a simple batter. I prefer the plain fried ones though. Crisp on the outside. Goes well with rice dishes.
@idiomaddict@Nuke_the_whales it pays to chase down good tempeh. Here in Australia the supermarket tempeh is very bland. Buy from a producer at a market, or from an Asian grocery.
You can also make it yourself! Nothing like fresh tempeh.
Tempeh tastes to me like a savory, moist granola bar. It’s not a bad taste, but the texture is the worst part of cooked nuts, imo.
Tofu, beans, lentils, and seitan are all great in my book, but I haven’t figured out a way to eat tempeh that I like.
@idiomaddict @jo3rn it’s easy for sure to have a bad tempeh meal – i’ve had lots if them! my favorite preparations now have been fresh tempeh in indonesian-like recipes. also, homemade tempeh “bacon” with avocado on anything
#tempeh #vegan https://www.bonappetit.com/story/all-about-tempeh
Cooked nuts? Tempeh is fermented soy beans…
Well yeah, but it’s not smooth like tofu, there’s still chunks of bean that don’t get fully softened, but also don’t stay fully crunchy. It’s similar to the texture of stir-fried cashews (just held together), which I’m not a fan of.
Unless I’ve only had bad tempeh, which is very possible: I first had it in my college dining hall and I’ve only tried it once or twice since.
Ah okay, makes sense.
And yeah, I actually never had tempeh myself. No idea where one would buy that around here…
Try slicing it into strips and pan frying until crisp. Good way to get started.
How thin should the strips be, like celery stalks or more like fruit-by-the-foot?
I do mine at about 5mm or 1/4 inch. After slicing you can also marinade them in lightly salted water. Just make sure that it is dried well before frying. You can even try them dipped in a simple batter. I prefer the plain fried ones though. Crisp on the outside. Goes well with rice dishes.
@idiomaddict @Nuke_the_whales it pays to chase down good tempeh. Here in Australia the supermarket tempeh is very bland. Buy from a producer at a market, or from an Asian grocery.
You can also make it yourself! Nothing like fresh tempeh.
https://www.tempeh.info/