There’s so much choice these days in the realm of vegan #protein . . . yet nothing beats one of the original plant-powered super foods, #tempeh! It took me a while to learn to like tofu, and in those days, tempeh was my go-to form of #soy. This less-processed, #organic whole-food block features the rich, nutty flavor of soybeans which have been #fermented, resulting in a more-digestible end product. As someone with a mild aversion to squishy foods, I really liked the heartier texture of the beans (plus, the way my Indonesian housemate prepared it was absolutely irresistible!)
This tempeh has a super simple recipe — just soybeans and rice, no other added grains or even sodium. It definitely needs to be flavored. I like it best when I steam it for around 10 minutes beforehand — it seems to taste nicer and also puffs up a little, resulting in a bulkier meal. After it’s steamed, I typically marinate it and then either stir-fry or bake. My friend swore by kecap manis, lots of garlic, and chili; sometimes, I like a sweet-and-spicy gochujang glaze, and on other occasions, I’ll use soy sauce, ACV, and liquid smoke to create tempeh bacon. It’s hard to go wrong — the possibilities are nigh-endless! #tempehlover
This review has turned into a love letter to tempeh, and honestly, it’s well-deserved. It’s such a nutritious and affordable staple, and one that I always look forward to getting creative with in the kitchen. $0.99 was absolutely a steal for such a nourishing and versatile ingredient. #groceryoutletfinds
4 commenti
Oooh thanks for the recipe ideas! 💡 esp for those of us who aren’t naturals when it comes to cooking 😅
Oh yes #tempeh was the one thing I took to my deserted island. #tempehlover 👌👌👌😋
