Make Better Tempeh by Steaming It First

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As much as i love tofu, I have to admit that tempeh may be the true champion of soy-based meat substitutes. It’s higher in protein than tofu, and while it’s slightly less versatile, its crisp texture and funky, nutty flavor are both delicious and unique. there is no substitute.

With that said, tempeh is even more divisive than its smoother, non-fermented soy yogurt counterpart—which is saying something, considering how aggressive tofu opponents can be. Preferences are preferences, but I think poor preparation can be to blame for this ambiguity; When tempeh isn’t cooked properly, its deliciously funky, nutty flavor has a bitter aftertaste that many people (makes sense) Find it off-putting. Its texture can also end up on dry, crumbly parts of things. But neither of these characteristics are inherent in tempeh’s nature—in fact, you can fix both issues with a quick steam bath.

Steaming makes tempeh so much more flavorful and enjoyable to work with that I’m shocked it doesn’t need to be mentioned on the packaging somewhere. (I have four bricks of tempeh from two different brands in my fridge right now and neither of them instruct you to steam it first.) It’s a quick, easy preparation that eliminates any bitterness. Is and softens the texture keeping the texture. The surface is so dry that it becomes crispy in hot oil. Seriously, if you think you hate tempeh, you owe it to yourself to try the steaming trick. This way.

First, cut your tempeh into any shape you like, then put it in a steamer basket in a saucepan or Instant Pot with about a half inch to an inch of water. Cover and steam on the stove over high heat for 15-20 minutes, or use the Instant Pot’s “steam” function to steam under high pressure for 4-5 minutes. (You can use a natural or instant release here; whatever works best for your schedule.) Now you have perfectly soft, tender tempeh ready to soak up whatever delicious seasoning you have in store. ready for.

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