This simple tempeh recipe has become my go to for quick weeknight meals. Find tempeh on the bitter side? Try my methods of freezing and then steaming the tempeh which really do the trick for my taste buds! If you never find that your tempeh is bitter then this recipe will come together in just 10 minutes for you!
Deliciously nutty & chewy
Simple ingredients
A little sweet, salty & spicy
Plus I have two tips for reducing any bitterness!
What Is Tempeh & How To Reduce Bitterness?
If you are new to tempeh, it is an Indonesian soy food made from fermenting soybeans and pressing them into a dense cake. It is higher in both protein and fibre than tofu because it is made with the whole soybeans. The Spruce Eats has more information in this helpful blog post called "What Is Tempeh".
We were lucky enough to enjoy lots of fresh and unpasteurized tempeh on holiday in Bali and it was absolutely delicious. It has a mild nutty, earthy flavour and a chewy texture.
Tempeh that I buy from my local grocery store in Canada however, always has a bitter aftertaste. I don't know if that bitterness is a result of the pasteurization process to have the tempeh last longer on store shelves or if it is simply that it is not as fresh as the tempeh we enjoyed in Bali. If you tend to detect the same bitterness with your tempeh then you have to try the 2 part method I have discovered for removing nearly all of that bitter flavour.
- Freeze the tempeh when you bring it home from the grocery store.
- Steam the tempeh for 15 minutes before proceeding with your recipe.
Typically, it is suggested to steam or lightly boil tempeh for 15 minutes to reduce that bitter flavour. However, I never found that this made enough of a difference for me. One day, by accident, I discovered that the combination of tempeh that had been previously frozen and then steamed was the winner for me!
Ingredients For This Simple Tempeh Recipe
For this simple tempeh recipe I pared down my Balinese Tempeh Recipe. I was lucky enough to learn that Balinese tempeh recipe from, Komang, my host in Bali. It is so aromatic and full of flavour but it does include some ingredients that are not common in many western pantries.
For this simplified version you will need:
- Red onion
- A chili pepper
- Tamari or soy sauce
- And maple syrup
That's it!
The red onion gives the tempeh a really nice sweetness so I highly suggest using a red onion over a yellow onion if you have it. I always have some red chilies in my freezer but if you don't you can use some chili garlic sauce or any hot sauce you have on hand.
And if you're not Canadian and maple syrup is not a constant in your pantry then you can use 1 tablespoon coconut sugar or another sweetener you enjoy.
Method
If you are like me and the tempeh you buy from the store tends to taste bitter you can try the following:
- Freeze the tempeh when you bring it home from the store (I freeze it right in its packaging but you could freeze it in an airtight container or freezer bag).
- Defrost the tempeh in the fridge overnight or on the counter for two hours.
- Steam the tempeh in a steamer basket for 15 minutes or lightly boil it for 15 minutes.
If you have access to tempeh that doesn't have any bitterness (or the bitter flavour doesn't bother you) then you can go straight to cooking it in a pan!
- Heat a dash of oil in a frying pan (or water/broth if oil-free).
- Add the diced red onion and cook 3-5 minutes until soft and fragrant.
- Toss in the chopped tempeh and minced chili pepper.
- Cook until the tempeh is lightly browned (about 5-8 minutes).
- Add the tamari and maple syrup and stir to coat.
- Remove from the heat and enjoy!
So simple and yet, so delicious!
Recipe Cost For This Simple Tempeh
Other than the bitterness factor, the price is another reason I have not cooked with tempeh as much as I have with tofu. Tempeh is always priced higher for me than tofu but since I discovered this freezing plus steaming method I have enjoyed it a lot more!
This recipe serves 2-3 and costs me about $6.85 Canadian. The tempeh makes up $5.99 of that cost. A brick of tofu however, costs me around $2.99 and can easily stretch to serve 4. I like to remember though, that tempeh is higher in both protein and fibre plus... it is really delicious!
I have really been enjoying this simple tempeh recipe as a protein source for rice bowls, noodle bowls, and salads. Let me know if you give this recipe a try and how you serve it. Make sure to try it as part of my Tempeh Bowl with Mango & Avocado!
Print
Simple Stovetop Tempeh
- Total Time: 25 minutes
- Yield: 2 - 3 servings 1x
- Diet: Vegan
Description
This simple tempeh recipe is my go to quick preparation. 5 simple ingredients, a little sweet, a little salty & a touch of spice!
Ingredients
- 227 g tempeh (previously frozen & steamed for best flavour)*
- ½ tbsp olive oil
- ¼ red onion, diced (about ⅓ cup or 35 g)
- 1 red chili pepper, deseeded & minced
- 1 tbsp tamari or soy sauce
- 1 tbsp maple syrup
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
*If you tend to taste bitterness in your tempeh I have found the best way to diminish this is to freeze the package when I bring it home from the grocery store. I defrost the tempeh in the fridge overnight or on the counter for 2 hours and then steam the tempeh before pan frying. If the tempeh you buy is not bitter you can proceed right to the stovetop method.
- Optionally, start by steaming the block of tempeh for 15 minutes using a steamer basket. If you don’t have a large enough pot for the whole tempeh block you can cut it in half.
- While the tempeh cools, prepare the red onion and chili pepper.
- Heat a dash of oil (or water/broth) in a frying pan and add the red onion. Season with salt and pepper and sauté for a about 3-5 minutes until the onion has softened and is fragrant.
- Slice the tempeh into smaller cubes and add it to the pan with the red onion. Also add the minced chili pepper and cook until the tempeh is lightly browned (usually 5-8 minutes).
- Splash in soy sauce and maple syrup, stir to coat the tempeh, cook for 1 minute, and remove from the heat.
- Serve as part of my Tempeh Bowl with Mango & Avocado or on any power bowl, salad, or noodles you desire. Leftovers store well for up to 5 days.
Notes
Approximate Cost: $6.85 Canadian. The tempeh makes up $5.99 of that cost.
Red onion gives this tempeh a really nice sweetness. If you don’t have a red chili pepper you could use ½ - ¾ teaspoon chili garlic sauce or any hot sauce you have on hand. Instead of maple syrup, try using 1 tablespoon coconut sugar or any sweetener you enjoy.
If you don’t have a steamer and want to try and reduce the tempeh's bitterness you can boil it for 15 minutes at a low boil.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Thrifty How-Tos
- Method: Stovetop
- Cuisine: Indonesian
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