Comments on: Kering Tempe

By: Sal

Sal — Thu, 22 Jan 2009 10:25:39 +0000

I’ve never had tempeh, I can’t find it around here anywhere but I see loads of posts with people using it and it looks really good.

By: DJ

DJ — Wed, 21 Jan 2009 00:08:30 +0000

That looks so good – I also find that tempeh keeps forever, making it a very versatile ingredient to have knocking around in the fridge.

By: Melisser

Melisser — Tue, 20 Jan 2009 10:17:39 +0000

Oh wow, I never thought of eating tempeh this way!

By: Amira

Amira — Sun, 18 Jan 2009 09:05:49 +0000

oh yum, that looks great! The first time i had tempeh i hated it! But when i tried a flavored a variety a couple months later i fell (a little) in love with it, i must give your recipe a try thanks heaps
have a fabulous day

By: Veggie Wedgie

Veggie Wedgie — Sat, 17 Jan 2009 12:55:12 +0000

This sounds very interesting!I have only cooked tempeh once, and I must say I failed. It wasn’t bad, but you could tell it wasn’t cooked right. If I find tempeh in Greece, for sure I am going to try this one!

By: s

Sat, 17 Jan 2009 10:30:52 +0000

I love cooking with tempe. I almost always marinate it before cooking it, but I am very intrigued by this recipe!

By: Philippa O

Philippa O — Sat, 17 Jan 2009 04:27:35 +0000

your blog is so beautiful! i’m so glad i came across it. we’re a little spoiled in australia, tempeh is so easy to come by, we cook with it a lot. I love how ‘meaty’ and satisfying it is.

By: Heikki

Heikki — Fri, 16 Jan 2009 13:57:26 +0000

Thanks for the comments y’all!

Deleilan — If you prepare it the way I’ve described above, in my opinion there’s no need to steam it. But if you’re planning to marinate it to use it in a stir fry later, for example, then I’ve found that steaming makes the tempeh taste milder.

Mark — I agree completely! That’s why I test the crispiness from the middle of the tempeh slice before removing it from the frying pan. It’s easier to brown the tempeh thoroughly when you make the slices thin enough.

By: Mark

Mark — Fri, 16 Jan 2009 09:45:40 +0000

As someone who had a couple of false starts before becoming a tempeh addict, I’d like to suggest that the secret to loving tempeh is in browning it perfectly…the photo above is a good color to shoot for. Undercooked tempeh is much harder to love than perfectly fried tempeh.

The other thing to do? After you’ve fried it, dip it in some tomato ketchup mixed with a little ketjap manis. Good luck!

By: Chris

Chris — Fri, 16 Jan 2009 02:42:05 +0000

I’m glad this recipe is really simple and virtually foolproof; tempeh can be rather expensive and more than once I’ve ruined a perfectly nutty block of the stuff haha!