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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.
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.
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!
First, cut your block of tempeh into strips around 1/2″ inch thick.
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.
Then, evenly place your Tempeh along the bottom of a large, non-stick 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…
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.
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!
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!
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 🙂
PrintHow to Cook Smoky Tempeh
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.
- Prep Time: 3 Minutes
- Cook Time: 12 Minutes
- Total Time: 15 minutes
- Yield: 2-3 Servings 1x
- Category: Main
- Method: Stovetop
- 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
Instructions
- First, remove the Tempeh from its packaging and cut it into strips that are around 1/2″ thick.
- Next, make the “Marinade by whisking all of the remaining ingredients together in a small bowl or glass.
- Line Tempeh in Nonstick Pan and evenly pour the Marinade over it.
- Bring the mixture to a simmer over medium heat for and cook for 3 minutes, then flip the Tempeh Strips. Repeat until the most of the liquid has evaporated and the marinade starts to look “sticky.” You will notice that the Tempeh will slightly increase in size as the marinade evaporates.
- Then, reduce the heat to medium-low and begin to frequently flip the tempeh to ensure all pieces and sides are equally browning. Pay attention to which areas of the pan are cooking faster than others, and try to switch the Tempeh in those areas.
- After all of the liquid has evaporated from the Pan, cook the Tempeh for 30-60 seconds more, flipping frequently. You should keep the Tempeh touching the hot pan long enough so the side caramelizes and gets brown, but not so long so that it sticks and burns.
- Remove from the heat, and serve as desired.
Notes
- Tamari may be substituted for Soy Sauce, Liquid Aminos, or Coconut Aminos. I have tried all of these substitutions, however, and I strongly recommend you use Tamari
- Maple Syrup may be substituted for equal parts Agave, Coconut Sugar, or Brown Sugar
- Vegetable Bouillon may be substituted for regular Vegetable Broth
- I have only tested this recipe in non-stick cookware, and recommend you use the same
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Hi, Caitlin! I used your recipe as inspiration for making a lightly smoky tempeh to use as “pork chops” for my Nena’s (grandma’s) classic German recipe of Pork, Sauerkraut, and Mashed Potatoes. I know not everyone cares to hear folks’ opinions after altering their recipe, but in case you do, I’m going to share!
I doubled the amount of tempeh for my dish (as I’m cooking for myself plus 3 adults and 1 child, and those other 3 adults eat like wild animals), but if I were to use just 1 package, this would be my recipe:
1 (8 oz) package tempeh
1 tbs tamari
1 tbs maple syrup
2/3 cup vegetable broth
1/3 cup water
1 tbs vegetable bouillon
1/2 teas Marmite
1/2 teas Worcestershire sauce
1/2 teas garlic powder
1/4 teas liquid smoke
1/4 teas smoked paprika
1/8 teas freshly ground black pepper
As you can see, I went lighter on the smoky ingredients, as I didn’t want this to remind folks too much of bacon. (Not inherently a problem with your recipe at all, just a slight problem if you’re going for “pork chops” and want to avoid having too strong of an “other-pork-product” association.) I didn’t have quite enough veggie broth in the fridge, so I added a little water and used bouillon as well for a little extra something. This was largely since I originally intended to let the tempeh cook in the sauerkraut, as is traditional, and figured some of the flavor would cook out of the tempeh in that step. (I decided not to do this, since the tempeh came out so tender, and I didn’t want it falling apart in the sauerkraut.) I also added Worcestershire sauce and Marmite for a bit more umami, and garlic because I’m almost physically incapable of keeping garlic out of my food. I almost always mince it fresh, too, but the powder can dissolve and get absorbed during the marinating process, which I figured was better in this situation. I only went light on the black pepper because my husband can’t stand the stuff. Personally, I think your recommended amount would be delicious.
Now at this point, you are probably thinking either, “That sounds interesting,” or “That garbage sounds absolutely nothing like my recipe—go away, you monster!” I’ll assume it’s the former and keep going. 🙂
I followed your instructions for the make, and they came out GREAT. I served them on their own alongside the sauerkraut and mashed potatoes, and everyone thought they were the absolute PERFECT item for the trio.
No, growing up, I was taught that you never eat one element of this dish alone. It’s either “pork,” sauerkraut, and mashed potatoes all in one bite, or at least the “pork” or mashed potatoes topped with the sauerkraut (which is meant to be the star of the show). This recipe worked perfectly for doing just that, but it also worked out great for making “pork” that was spectacular solo, since I asked everyone to try it independently, too. (We just all ended up eating everything together, as that was just so amazing with this recipe.)
If you’re interested in my bouillon, sauerkraut, or mashed potato recipes to try this combo on your own, I am more than happy to share. If you do decide to try it, hopefully you’ll enjoy it as much as my family did!
Overall, I think this was an excellent experiment, and one I will certainly be repeating. I really love being able to find great meatless versions of my family’s traditional foods (I’m German and Sicilian), and just as when I invented Imposschnitzel, this has brought me the kind of joy I only really feel when honoring my heritage in a way that also honors my personal values. Thank you for inspiring me to go on this latest culinary adventure!
Love this! Sounds delicious, thank you for sharing!
hi! i was wanting to double the tempeh amount. have you done this before? would you just double the marinade too?
yes, you’d want to double the marinade