I’ve had a love hate relationship with tempeh for many years now. Everytime I go out and order it, I absolutely love it. Everytime I try and make it at home, I’ve been met with abysmal results, to say the least. I know there are some things I’m probably not doing correctly and handling this ingredient, but I am determined to try and make tempeh a part of my usual cooking ingredients.
I’ve done some reading, and I see places where I may have gone wrong,
such as simmering the tempeh first for 10 minutes in broth before marinating. From what I’ve seen, this is necessary to help make it safe to eat, as it is a live food. I’m sure it is also the key to making it a little bit more flavorful, because my attempts previously have not included the step, and it tasted really beany! LOL
Anyway, if you have any suggestions as to how I can make this ingredients a little bit more desirable, or a favorite recipe you would like to share, I would love to hear it! In the meantime, I will try adding it to my noodles after the mandatory 10 minutes team, and marinating in some Bragg’s Liquid Aminos, lemon juice, and poultry seasoning.
This recipe I found here for Tempeh Asian Meatballs also sounds pretty promising.
So, come in and educate me! I’d love to hear your advice. 😀