Tempeh can be an acquired taste, but a good marinade can enhance its flavor. Cooking methods include pan-frying, steaming, baking, grilling, and marinating with liquids like soy sauce and coconut milk. Savory and sweet marinades can be made with ingredients like garlic, ginger, sesame oil, vinegar, fruit juice, and peanut butter.
Tempeh, which is bean cake made from fermented soybeans, may be an acquired taste for some. Others gravitate towards tempeh’s natural chewy texture and earthy, mushroomy flavor. For either type of diner, a good tempeh marinade can bring a dish to life. A range of marinades, from sultry and smoky to bright and peppery, can turn a simple piece of tempeh into a corporate dinner.
Many Tempeh fans insist that they are best sliced thin and pan-fried with a little oil. Others like it lightly steamed before frying to remove a slightly bitter taste that not everyone detects. Other cooking methods include baking, grilling and grilling. In all cases, allowing the tempeh to go out with liquids like juice, coconut milk, soy sauce, and a host of flavor enhancers from garlic to ginger or peanut butter curry in a tempeh marinade is a good starting point. Of course, adding fresh or dried herbs gives tempeh the good mood to get up and dance.
A savory tempeh marinade that many cooks turn to during the week because it’s utterly simple and just plain delicious includes a dash of soy sauce, some minced garlic, and a splash of vinegar. Adding a few drops of sesame oil gives the chewy meat an Asian flavor. Some cooks like to make a little extra marinade to set aside and mix in some tahini or ground sesame seeds for a nutty dip. This marinade can also handle a few drops of hot sauce, for those so inclined, and some finely chopped or thinly sliced ginger as well.
Caribbean dishes are made easy with a tempeh marinade that incorporates coconut milk. Minced garlic and ginger and a little fruit juice or fruit pulp bring this marinade to the front of the class. A squeeze of lime is obviously strict, and dried curry powder or potted lime or mango pickles ramp up the flavor. This marinade also loves cilantro, and again, hot sauce is more than welcome for those who can handle it.
One way to convince kids that tempeh is not only good for you but delicious in the tummy is to sweeten it. A marinade consisting of maple syrup and ginger sets the stage. Garlic is the best flavor enhancer for this, as long as the kids don’t object. A few shakes of soy sauce blend the flavors and a spoonful or two of peanut butter will turn most youngsters into tempeh converts.
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