Review of Soybean Tempeh - Boemboe Foods by perkybeast
Indonesian Rendang. We found this soya tempeh at Nina’s in Jeffrey’s Bay. It came out of the refrigerator and all it needed was cutting into chunks to add to our coconut milk-based curry. We added cauliflower and paired it with our take of a rice Nasi Goreng. The texture of the tempeh was firmer than tofu. Good meal but I think I might oil fry the tempeh next time before adding to the curry. #veganuary
5 likes
Boemboe Foods @perkybeast you are 100% on point. Shallow or deep-frying is the way tempeh is traditionally done to get that crispy texture. Placing it on a flat grill toaster with a bit of oil is also a great way to go without consuming too much oil. You are also on point in describing the texture of tempeh, it is firmer because it is not processed, unlike tofu. Tempeh is a clean whole food with a load of probiotics. That's why we love it! Your rendang and Nasi Goreng sounds like a bomb, we hope you liked it. x Boemboe TeamReply
