Low Carb Tempeh &Thit Chay
-
What is Tempeh (and How to Cook It) @ eatingbirdfood.com
(07/24)
- Basic information
- Tempeh is made of cooked soybeans that have been fermented
- The fermentation process binds the soybeans into a cake/patty
- Some varieties only include soybeans, but others will contain grains (rice, etc)
- Tempeh has a mild, nutty flavor (earthy)
- Tempeh will absorb the flavors of a marinade
- My favorite brand is Lightlife (Three Grain variety for a milder flavor)
- You can buy tempeh in most major grocery stores and every health food store
- Tempeh is less likely to cause gas or indigestion when compared to other beans
- Cutting Tempeh
- Cut tempeh into thin slices (1/4" thick) for tempeh bacon, vegan breakfast sandwich
- Cut into cubes for vegan sweet and sour dish
- Cut into triangles: cut tempeh in half lengthwise; cut each half in a star pattern
to get 16 mini triangles
- Crumble tempeh as a substitute for ground meat in tempeh tacos or tempeh
belognese sauce
- Precooking Tempeh
- Packaged tempeh is precooked, but cooking it makes it taste so much better
- Many people steam tempeh before marinating or cooking to remove the bitterness
- Cut tempeh into desired pieces
- Place in steamer basket; steam for 10-15 minutes
- OR
- Simmer the tempeh
- Fill a saucepan with 1-2 inches of water and bring it to a boil
- Place the tempeh in the saucepan, cover
- Reduce heat to a simmer; cook for 10-15 minutes
- Marinate the tempeh in the fridge from one hour to overnight
- Cooking the tempeh
- Pan saute in about 1 tbsp of oil over medium-high heat; cook until golden brown
about 4-5 minutes per side
- Bake at 400 deg F for about 25 minutes on parchment paper or a silicon mat
- Air fry at 375 deg F for about 15 minutes; toss every 5 minutes for even cooking
- Tempeh originated in the Island of Java, Indonesia
- Tempeh can be sauteed, grated, stewed or baked for a variety of main courses
from sandwiches to stirfries
-
Teriyaki Tempeh Stir Fry @ eatwithclarity.com
(07/24)
- Tempeh originated in Indonesia and is commonly used in Asian cuisine
- Tempeh can naturally have a slightly dark brown color to it
- You'll know it's gone bad when it has a strong almost alcohol like smell,
slimy or sticky texture or pink discoloration
-
Tempeh Kecap @ rainbowplantlife.com
(07/24)
- Tempeh is a good source of umami thanks to fermentation
- The flavor is meaty, nutty, and a little mushroom-y
- Tempeh has a naturally bitter and dense texture that can be hard to love
- "Original" varieties of tempeh have the best texture
- "Three grain" varieties of tempeh can be quite hard
- A nonstick frying pan or wok is essential because the tempeh will stick otherwise
-
Guide to Tempeh @ rainbowplantlife.com
(07/24)
- I have stored tempeh (in its original package) in the freezer very often
and have not found any lack of taste or texture when defrosted later
-
The Best Tempeh Veggie Burger @ eatingbirdfood.com
(07/24)
- Ingredients
- 1 8 oz package Garden Veggie Lightlife tempeh
- 1/2 Tablespoon olive oil
- 1/2 cup chopped yellow onion
- 1/4 cup grated carrots
- 2 Tablespoons nutritional yeast
- 2 Tablespoons oat flour
- 1 Tablespoon ground flaxseed (egg replacement)
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon tamari
- 1 Tablespoon coconut sugar
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Instructions
- Cut block of tempeh into 4-6 pieces and place in a pot with water and a
steamer basket.
- Steam for about 7-10 minutes. Remove from heat and let cool.
- Heat a skillet over medium heat with 1/2 Tablespoon olive oil.
- Once oil is warm add the onion and carrots into the skillet and cook until
onions are soft and translucent, about 5-7 minutes. Let cool.
- Put the cooked onion and carrot mixture into a food processor with the
steamed tempeh, nutritional yeast, oat flour, flaxseed, balsamic vinegar,
tamari, coconut sugar, garlic powder, chili powder and paprika.
- Pulse until everything is chopped and combined — don't over-process
the mixture
- Transfer the tempeh mixture into a large bowl and let chill in the fridge
for 2-3 hours.
- Once chilled, form mixture into 2-3 patties
- Heat grill to medium heat
- Spray grate with nonstick spray and add the patties
- Cook each side until browned, about 6-7 minutes total.
- Chili
- Crumbles
-
Savory Tempeh Crumbles @ food52.com
(08/24)
- Ingredients
- 1 8-ounce block of tempeh
- 2 teaspoons vegetable oil, plus extra as needed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon tamari or soy sauce
- 1 clove garlic, finely minced or pressed
- Instructions
- Bring medium pot of shallow water to a simmer
- Add the block of tempeh, and simmer for 10 minutes
- Drain the tempeh, and pat dry
- Allow the block to cool; then crumble it into pieces
- Heat oil in a large skillet over medium heat
- Add the tempeh and dry seasonings
- Cook the tempeh for about 5-7 minutes, stirring often, until lightly browned
- Add a little extra oil as neede
- Add the tamari or soy sauce and garlic to the tempeh
- Cook another 2 minutes
- Season to taste with additional herbs or tamari
- Taco Meat
-
6 Layer Tempeh Taco Dip @ nutritionstripped.com
(08/24)
-
I Tried to Make Tempeh Taste Good by Rainbow Plant Life @ youtube.com
(08/24)
-
Tempeh Tacos @ eatingbirdfood.com
(07/24)
- Crumble the tempeh into small pieces using your hands and add to a bowl with seasonings
- She uses tamari or coconut aminos, lime juice and 1 Tablespoon taco seasoning
- Add a little oil to a skillet
- Add tempeh mixture to the skillet
- Cook, stirring frequently until tempeh starts to brown and is warm throughout,
about 5-7 minutes
-
Tempeh Vegan Taco Meat @ liveeatlearn.com
(08/24)
- Ingredients
- 1 8-oz package tempeh
- 1 Tbsp olive oil
- 1 tsp each cumin and chili powder
- 1/2 tsp each salt and smoked paprika
- 1 clove garlic
- 2 Tbsp tomato paste
- 1 Tbsp water
- Instructions
- Roughly grate tempeh using the largest hole setting on a box grater
- Heat oil in a large saute pan over medium/high heat, then add tempeh
- Cook until golden brown, about 5 minutes
- Stir in remaining ingredients
- Continue cooking for 5 minutes, until the sourness from the tomato paste cooks out
-
Ginger Tempeh Hummus @ runplantbased.com
(08/24)
- Ingredients
- 1 8-oz package of hummus
- 1 small clove of garlic, minced
- 2 tbsp lemon juice
- 2 tbsp tahini
- 1 tbsp minced ginger
- Dash of hot sauce
- 1/4 tsp cumin
- 1/2 tsp soy sauce
- 1/4 cup water, as needed
- Instructions
- Place all ingredients into a food processor and process to a paste-like
smooth texture
-
Zucchini Tempeh Hummus @ runplantbased.com
(08/24)
- Ingredients
- 1 8-oz package of tempeh, chopped
- 1 clove of garlic, crushed
- 2 tbsp of lemon juice
- 2 tbsp of tahini
- 1 medium zucchini, chopped
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- Instructions
- Place all ingredients into a food processor and process to a paste-like
smooth texture
-
Tempeh Hummus @ peacybypeas.eu
(08/24)
-
Tempeh Hummus @ theremoteyogi.com
(08/24)
-
I Made Hummus with Tempeh by CecilesUntamedKitchen on facebook.com
(08/24)
- Ingredients
- 1/2 package Henry's Tempeh (250g)
- 1/2 cup cold water
- 1/4 cup tahini or tahina
- 2 tbsp. olive oil
- 2 tbsp. lemon juice (+/- 1/2 lemon)
- 2/3 cloves of freshly minced garlic
- 1/2 tsp. sea salt
- 1 tsp. Tamari or soy sauce (optional)
- Instructions
- Using a collapsible steamer, steam your tempeh for +/- 10 min
- Once it's cooled down, break it into smaller chunks
- Using a blender or food processor, mix all the ingredients except for the tempeh
- Add the tempeh and blend until the desired consistency
- Add extra water if necessary
-
Tempeh Tuna Salad @ frommybowl.com
(08/24)
- Ingredients
- 1 8-ounce block of tempeh
- 2 pieces kombu seaweed
- 1/3 cup Vegan Mayo
- Juice of 1/2 lemon
- 1 tablespoon dijon or whole-grain mustard
- 1/2 rib of celery, finely diced
- 2 tablespoons red onion or shallot, finely diced
- 1 tablespoon freshly parsley, minced
- 1/2 – 1 teaspoon dulse flakes/granules (optional, but recommended)
- Salt and black pepper, to taste
- Instructions
- Prepare the Tempeh:
- Use your hands to crumble the tempeh into small, bite-sized
pieces over a medium pot
- Break the kombu pieces in half, then add them to the pot with
3 1/2 cups of filtered water
- Bring the mixture to a boil over high heat, then cover, reduce
the heat to low, and simmer for 30 minutes
- Transfer the entire mixture to a glass jar and store in the
fridge for at least four hours, preferrably overnight
- Mix the Salad:
- Add the Vegan Mayo, lemon juice, and mustard to a bowl
and mix well
- Drain the marinating tempeh, then add it to the bowl along
with the celery, onion, parsley, and dulse flakes
- Mix until evenly incorporated
- Add salt and black pepper to taste
- Notes
- You can exchange the seaweed with no-chicken broth and
make chicken salad
-
Good Catch Plant-Based Tuna @ wholefoods.com (not sold in Plano)
(08/24)
-
Loma Linda Tuno @ amazon.com
(08/24)
- Ingredients: textured soy protein, water, sea salt, yeast extract,
seaweed powder, KCl, DHA Algal Oil
-
Good Sauces for Tempeh @ reddit.com
(09/24)
- Slice the tempeh thin
- Place the tempeh in a marinade made of veggie broth and soy sauce
- Cook in the microwave for 2 minutes
- Brown the tempeh slices in a skillet
-
How to Cook Smoky Tempeh @ frommybowl.com
(07/24)
- Information
- Some brands of Tempeh may add additional grains in addition to
soybeans, such as brown rice or barley, to give it additional bite
- Tempeh itself is pretty bland and flavorless
- Many people complain that Tempeh tastes "sour" or has a weird
"wang" to it
- The best way to cook Tempeh is to steam it first, which not only
eliminates this odd flavor, but also allows the soybeans to "puff" up
and absorb maximum flavor
- Ingredients
- 1 8 oz. package of Tempeh
- 1 tbsp Reduced-Sodium Tamari
- 1 tbsp Maple Syrup
- 1 tsp Vegetable Bouillon + 1 cup Warm Filtered Water
- 1/2 tsp Liquid Smoke
- 1/2 tsp Smoked Paprika
- 1/4 tsp Black Pepper, or to taste
- Instructions
- First, cut your block of tempeh into strips around 1/2" inch thick
- Next, prepare the "marinade" for the Tempeh
- Evenly place your Tempeh along the bottom of a large, non-stick pan
- Bring the pan to medium-high heat and pour the marinade over the Tempeh
- Once the marinade comes to a simmer, reduce the heat to medium
- As the liquid in the marinade evaporates, we simultaneously steam the
Tempeh and infuse it with flavor
- Once the water starts to simmer, begin to flip the Tempeh every 3 minutes.
This is key for even browning and puffiness
- Continue to flip nonstop until all of the water evaporates from the pan,
then remove from the heat
-
Marinated Sesame Peanut Tempeh @ eatwithclarity.com
(07/24)
-
Peanut Lime Tempeh Wingz @ theppk.com
(08/24)
-
Saucy Stovetop Peanut Tempeh @ frommybowl.com
(08/24)
-
How to Cook Tempeh @ foodnetwork.com
(08/24)
- Before using tempeh in any recipe, you can soften its bitter flavor by
simmering the cubes for a couple minutes in the microwave or in
a saucepan on the stove
- An alternative to simmering: set a steamer basket in a pot and
steam the cubes for 10 to 15 minutes
- Drain and pat dry
-
How to Cook Tempeh by Jordan Waddell @ youtube.com
(08/24)
- Cut a block of tempeh as desired
- Simmer the tempeh in water or broth for 10 minutes (with a lid on the pot)
- Saute, bake, or fry as desired
-
How to Steam Tempeh @ connoisseususveg.com
(07/24)
- Steaming your tempeh is the trick to remove that bitterness, leaving you
with a cleaner, nutty flavor
- Steaming your tempeh will soften it up a bit, giving it a more pleasant
texture, but also make it easier to chop, slice, and crumble for use in recipe
- Tempeh is, by definition, made from mold, but the mold should ideally be
white and compact
- You can steam your entire block of tempeh if you'd like, or cut it into
whatever shape your recipe calls for
- Standard method (steamer basket)
- I recommend steaming small pieces for 10 minutes, and a large
block for 15 minutes
- Let it cool before handing it or adding it to a recipe
- Quick method of steaming
- Wrap the tempeh in a wet paper towel
- Place it on a microwave safe dish
- Zap it for four minutes
- You won't get as much bitterness out as with a longer steam
on the stove, but it'll do the job in a pinch
- Steamed tempeh is meant to be used in a recipe
-
How to Cook Smoky Tempeh @ frommybowl.com
(07/24)
- Cook the tempeh in the marinade
-
How to Cook Tempeh Without Pre-Boiling or Steaming by Adventures in Vegan Living @ youtube.com
(08/24)
-
VeganRunnerEats.com
(08/24)
- Cut the tempeh into bite-sized pieces
- Cut the block in half
- Cut each half into 4 equal-sized strips
- Cut each strip into 8 bite-sized pieces (little rectangles)
- Cook the tempeh pieces
- Put a little avocado oil in a preheated skillet
- Step One
- Add the tempeh pieces in a single layer (laying on their side)
- Sprinkle some salt
- Add a SPLASH of water, and cover the skillet with a lid (without a steam hole)
- Cook for 3-4 minutes
- The water will evaporate and the tempeh will start getting nice and golden
- Step Two
- Add a SPLASH of water, and cover the skillet with a lid
- Cook for 2 minutes
- Step Three
- Flip each tempeh piece
- Add a SPLASH of water, and cover the skillet with a lid
- Cook for 2-3 minutes
- Now the tempeh is golden on both sides
- Season the tempeh
- Season the tempeh with garlic powder and paprika powder
- Taste is similar to chicken
-
Saucy Stovetop Peanut Tempeh @ frommybowl.com
(08/24)
- Steam the tempeh in a saucepan (to get rid of the bitter flavor)
- Cut the tempeh into cubes
- Cut the block of tempeh in half
- Cut each half into 8 even cubes
- Place the tempeh and 3/4 cup of water into a medium saucepan over high heat
- Bring the water to a boil, then reduce heat to medium-low
- Let the tempeh "steam" for 5 minutes to get rid of its bitter flavor
-
What is Tempeh (and How to Cook It) @ eatingbirdfood.com
(07/24)
- Packaged tempeh is precooked, but cooking it makes it taste so much better
- Many people steam tempeh before marinating or cooking to remove the bitterness
- Cut tempeh into desired pieces
- Place in steamer basket; steam for 10-15 minutes
- OR
- Simmer the tempeh
- Fill a saucepan with 1-2 inches of water and bring it to a boil
- Place the tempeh in the saucepan, cover
- Reduce heat to a simmer; cook for 10-15 minutes
- Recipes
-
Dried Tofu and Vegetables in Light Ginger-Garlic Sauce @ blog.fatfreevegan.com
(08/24)
- "Dried Tofu" is the Thit Chay sold by Richin Trading
- Place the dried tofu or TVP into a 1-quart bowl
- Bring the vegetable broth to a boil and pour it over the dried tofu
- Set aside to rehydrate
-
Bun Hue Chay Noodle Soup @ katiestestkitchen.com
(08/24)
- About 1/2 lbs of various imitation meat such as Vegan Beef Slice
(soak in warm sink water for 30-60 minutes until fully hydrated,
then squeeze out excess water)
-
Vegan Char Siu Ribs @ fullofplants.com
(08/24)
-
Vegan Meat Floss@ fullofplants.com
(08/24)
- Meat floss (肉鬆), or Rousong in Chinese, is an Asian condiment that
consists of finely shredded meat (pork, chicken, or sometimes fish) that is
seasoned and then cooked until dried. It has a very light and fluffy texture.
- Ingredients
- 1 cup textured vegetable protein slices, about 1.5 ounces
- 1/2 tsp soy sauce
- 1/2 tsp vegan fish sauce or more soy sauce
- 1 and 1/2 tsp sugar
- 1/2 tsp sweet chili sauce or sriracha
- 1/4 tsp mushroom seasoning, optional
- Instructions
- Add the TVP slices to a large bowl and cover with boiling water
- Let it sit for about 30 minutes or until soft
- Drain the slices and squeeze them between your hands to remove excess water
- Rinse under cold water and squeeze them again to remove as much water as possible.
- Transfer the TVP slices to a food processor fitted with the kneader blade
(the plastic one); process for about 30 seconds
- Transfer the shredded TVP to a mortar and pestle and pound it for 3-5 minutes,
or until you get very thin strips
- You can also use your fingers to shred the slices into thin threads; the goal
is to have the thinnest texture possible
- In a small bowl, combine the soy sauce, vegan fish sauce, sugar, sweet chili sauce,
and mushroom seasoning if using
- Pour the sauce over the TVP threads and stir to coat
- Transfer the TVP to a non-stick skillet and heat over low-medium heat
- Using chopsticks, stir constantly for 12-15 minutes or until the TVP is
thinner and lighter
- Stop drying as soon as the threads are not sticking together anymore
- Remove from heat and let it cool at room temperature for 15-20 minutes before
transferring it to a clean container
- Meat floss will keep for up to one month stored at room temperature
- Richin Trading Thit Chay
- Richin Trading Thit Chay (Dried Beancurd Slice, thin and curled); 3 oz; $3.99
- Richin Trading Thit Chay (Dried Beancurd Slice, Beef Flavor); 6 oz; $3.99
- Richin Trading Thit Chay (Dried Beancurd Shredded); 6 oz; $3.99
- Richin Trading Thit Chay (Dried Beancurd Piece); 6 oz; $3.99
- Tempeh
- LightLife Original Tempeh (8 oz)
- Trader Joe's (8 oz)
- Whole Foods (8 oz)
- Wiwas Tempeh (8 oz)
- 99 Ranch (Carrollton): $4.19 (frozen section)
- Carrollton Plaza Supermarket: out of stock (frozen section);
has Wiwas Tempeh Chips in stock (two flavors)
- Central Market (Plano): $4.79
(07/24)
- Richin Trading Thit Chay
- Carrollton Plaza Viet My
- Richin Trading Thit Chay (Dried Beancurd Slice, thin and curled); 3 oz; $3.99
- Richin Trading Thit Chay (Dried Beancurd Slice, Beef Flavor); 6 oz; $3.99
- Richin Trading Thit Chay (Dried Beancurd Shredded); 6 oz; $3.99
- Richin Trading Thit Chay (Dried Beancurd Piece); 6 oz; $3.99
- Cali Saigon SF Supermarket (Richardson)
- Richin Trading Thit Chay (Dried Beancurd Shredded); 6 oz; $3.99
- Richin Trading Thit Chay (Dried Beancurd Piece); 6 oz; $2.39
- Verisoy Japanese Vegan Soy Slice; 7 oz; 200g; $7.99
- Roasted Soy Nuts (Soy Beans)
Bonnie's Links
created by Bonnie Lee Hill,
bonniehill@verizon.net
last modified on September 9, 2024
URL: http://www.bonniehill.net/pages/lctempeh.html
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