Name: How to Cook Smoky Tempeh
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Cuisine: American
Ingredients: 1 8 oz. package of Tempeh; 1 tbsp Reduced-Sodium Tamari*; 1 tbsp Maple Syrup; 1 tsp Vegetable Bouillon + 1 cup Warm Filtered Water*; 1/2 tsp Liquid Smoke; 1/2 tsp Smoked Paprika; 1/4 tsp Black Pepper, or to taste

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Learn how to cook Tempeh using this simple and fool-proof method! It’s tasty, it’s hearty, and it’s packed with plant-based protein.

“What even is Tempeh?” That’s definitely the most common response I get after I tell people how much I love it. Well, friends – fear not! Today I’m going to not only de-mystify this plant protein, but I’m also going to share the best and tastiest way to make it.

ingredients for smoky tempeh and block of tempeh on white serving tray

Let’s start with the basics:

Tempeh is a fermented soy product, with origins from Indonesia. Basically, it’s compressed soybean “cake” that’s held together through a natural (and totally safe) fermentation process.
Tempeh is NOT TOFU! Both are made from Soy, but Tempeh is made from whole soybeans. This gives it a chewy and hearty texture (which I personally love). Some brands of Tempeh may add additional grains in addition to soybeans, such as brown rice or barley, to give it additional bite.
Tempeh itself is pretty bland and flavorless. This is a good thing, because we can add whatever flavors we’d like to it via yummy marinades and sauces.

close up photo of blocks of tempeh

Now that we’ve got that covered, let’s move on to cooking. Many people complain that Tempeh tastes “sour” or has a weird “wang” to it. This is true – if you do not cook it correctly! The best way to cook Tempeh is to steam it first, which not only eliminates this odd flavor, but also allows the soybeans to “puff” up and absorb maximum flavor.

So steam, marinate, then cook, right? WRONG! I don’t know about you, but I hate extra steps in the kitchen. Which is why I’ve come up with my own way to cook Tempeh that combines all three of those steps…in one!

close up shot of cooked smoky tempeh on white serving platter

First, cut your block of tempeh into strips around 1/2″ inch thick.

hand cutting block of tempeh on wood cutting board

Next, prepare the “marinade” for the Tempeh.

This recipe is hands-down my favorite way to prepare Tempeh…it’s Smoky, Zesty, and subtly Sweet. We’ll use…

Tamari, to give a nice golden color and depth of flavor,
Liquid Smoke, Smoked Paprika, and Black Pepper, to add more umami-goodness,
a touch of Maple Syrup, to help caramelize the Tempeh,
and some Vegetable Bouillon (or Veggie Broth) for extra liquid and flavor.

Whisk those ingredients together into a bowl or large measuring cup, then set aside.

hand holding metal whisk and stirring marinade in glass jar

Then, evenly place your Tempeh along the bottom of a large, non-stick pan.

strips of tempeh lined up on nonstick pan

Here’s where I divulge my secret – I’ve combined the marinating, steaming, and cooking process all into one, simply by adding extra liquid to the marinade! All we have to do is bring the pan to medium-high heat and pour the marinade over the Tempeh…

hand pouring marinade over tempeh in nonstick pan

Once the marinade comes to a simmer, reduce the heat to medium. As the liquid in the marinade evaporates, we simultaneously steam the Tempeh and infuse it with flavor! Once the water starts to simmer, begin to flip the Tempeh every 3 minutes. This is key for even browning and puffiness.

flipping the tempeh in simmering marinade

You’ll notice that once most of the liquid from the marinade evaporates, the remainder will start to look “sticky.” This is when we act fast! Flip the Tempeh almost continuously to evenly caramelize every side and get that golden goodness we’re looking for. Continue to do this until all of the water evaporates from the pan, then remove from the heat. Note: pay attention and see if your pan has spots that are hotter than others. You may have to move the Tempeh strips around a bit to ensure even cooking!

cooked tempeh in nonstick pan

And that’s it, friends! I know there are a lot of pictures, but this method really is so simple. Cut, Whisk, and Simmer – that’s it! The Smoky Tempeh marinade has only 6 simple ingredients and the whole dish is ready in about 15 minutes or less.

I use this Tempeh on practically everything – it’s great in Buddha Bowls, in Salads, Sandwiches, and even as a Vegan “Bacon” replacement! If you’re looking for more recipes using Tempeh, you’ll also love this Roasted Vegetable Salad with Smoky Tempeh and this Kale & Quinoa Salad with Maple Mustard Tempeh!

prepared smoky tempeh on white serving tray

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂