How to Cook Tempeh
User Reviews
5
How to Cook Tempeh
Description
How to Cook Tempeh involves first simmering tempeh in boiling water to remove bitterness and open its pores for better marinade absorption. After drying, the tempeh is cut into triangles and coated in a marinade of olive or sesame oil, soy sauce, maple syrup, lemon juice, sriracha, garlic powder, smoked paprika, and black pepper. Marinating for at least 20 minutes—ideally longer—ensures deep flavor penetration. The tempeh is then baked at 390°F until golden brown and crispy or optionally pan-fried.
The combination of sweet, smoky, spicy, and tangy elements in the marinade creates a balanced savory profile. The steaming step is key to achieving a less bitter, more tender texture. Cooking until crispy adds a pleasant contrast to the firm interior.
Baked tempeh slices can top salads, bowls, sandwiches, or be included in stir-fries and noodle dishes as a plant-based protein. The recipe notes include storage tips, suggestion to marinate ahead, and alternative ingredient substitutions. Leftovers reheat well in the microwave or oven.
Ingredients
Tempeh
- 14 oz or 400 g tempeh
Marinade
- 1/3 cup olive oil or sesame oil
- ¼ cup soy sauce or Tamari
- ¼ cup maple syrup
- 2 tablespoons lemon juice or lime juice
- 2 tablespoons sriracha or hot sauce
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
Instructions
- To remove bitterness from the tempeh and to open its pores to absorb the flavor of the marinade fill a saucepan with an inch or two of boiling water and place the tempeh in the saucepan. Cover with a lid, reduce the heat and let it simmer for 10 minutes over medium low heat. Rinse and dry the tempeh with paper towels.
- Cut tempeh into triangles. To do it, first cut it in half lengthwise, then make a diagonal cut lengthwise and slice it into thin triangles. Set aside.
- Mix olive oil, soy sauce, maple syrup, lemon juice, sriracha, garlic powder, smoked paprika and black pepper in a medium bowl. Whisk until combined. Evenly coat sliced tempeh with the marinade, reserving about 1/3 cup. Refrigerate for at least 20 minutes.
- Preheat the oven 390 F (200 C) and arrange the tempeh on a baking tray lined with parchment paper in a single layer. Bake for about 20 minutes or until golden brown and crispy. Alternatively, fry it in a pan with a lug of olive oil.
- Coat with reserved marinade and serve immediately. Top salads, bowls, or sandwiches, add it to stir-fries, spring rolls, noodles or to any Asian dishes for a delicious vegan meat substitute. Enjoy!
Notes
- Simmer tempeh before marinating to reduce bitterness and improve texture.
- Marinate for at least 20 minutes; longer marinating (up to 24 hours) enhances flavor.
- Store uncooked tempeh in the fridge up to 10 days or freeze up to 12 months; thawed tempeh should be used within 2 days.
- Leftover cooked tempeh keeps refrigerated for up to 3 days and reheats well via baking or microwaving.
- The marinade can be stored in a closed jar in the refrigerator for up to 10 days.
- Use baked tempeh as a protein addition to salads, bowls, sandwiches, or Asian dishes.
- Maple syrup can be substituted with other sweeteners like agave or molasses; oils can also be swapped as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings or 2 cups tempeh
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Sodium | 663mg | 28% |
| Potassium | 353mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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