How to Cook Tempeh is the only recipe for cooking tempeh you will ever need! This foolproof method of steaming and sautéing makes the most flavorful and crispy tempeh every time. Plus, it gets rid of any bitter flavor. And you need just one pan to make it.
There are many good reasons for incorporating more tempeh into your diet. It's a high-protein plant-based food, packed with fiber and iron. Plus, it's low in calories and a gut-healthy fermented food.
If you don't like tempeh, you've likely been cooking it wrong. Try this easy process of combining dry and moist heat methods, for tempeh that tastes like chicken!
For more delicious tempeh recipes, try my Three Easy Tempeh Marinades, as well as this high-protein Plant-Based Tempeh Sandwich on my site.
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👩🏼🌾 Ingredients
- Tempeh: Tempeh is a traditional Indonesian soybean product made through a fermentation process. It is often used as a protein substitute in vegan and vegetarian diets. Lightlife Original Tempeh is a brand favorite. It's made from organic soybeans, water, and organic brown rice, and has 18 grams of protein per serving. Another popular brand is Trader Joe's organic 3-grain tempeh.
- Olive oil is optional but gets the tempeh more crispy and golden brown.
- Paprika
- Garlic powder
See the recipe card for quantities.
🧄 Substitutions
- Tempeh - use any variety of tempeh
- Oil - use avocado oil, olive oil, or any neutral cooking oil (or omit it for oil-free)
- Seasoning - use garlic powder, paprika, smoked paprika, dried herbs, chipotle powder, onion powder, poultry seasoning, or your choice of spices and herbs
For more delicious tempeh recipes, visit my Vegan Tempeh Recipes page.
📖 How to Cook Tempeh
Step 1. Heat the oil in a large nonstick skillet over medium-high heat. Add the tempeh and a dash of salt. Toss the tempeh to coat in the oil and salt. Use a spatula to spread the tempeh into a single layer. Add a splash of water or broth to thinly coat the bottom of the skillet.
Step 2. Immediately cover the skillet with a tight-fitting lid. Cook for 3 to 4 minutes until the water has evaporated.
Repeat: Stir and add another splash of broth or water. Cover and cook for 2 minutes more, or until the water is evaporated.
Step 3. Flip each piece of tempeh so that the parts that were on the bottom are on top.
Step 4. Add a splash of broth or water, cover, and cook for about 2 minutes more, or until the water is evaporated.
Step 5. Add a dash of garlic powder and paprika and stir to coat. Or add one of the tempeh marinades and cook until the sauce is heated through.
For serving: Add to salads, warm grain bowls, veggie bowls, pasta, or wraps for more protein.
🥙 How to Use Crispy Tempeh
- Add one of my Easy Tempeh Marinades to the skillet once the tempeh is crispy.
- Make my Stuffed Sweet Potatoes with crispy roasted chickpeas, tempeh, and kale for a high-protein dinner.
- Meal prep this High-Protein Quinoa Salad with Tempeh recipe for the week.
- Make a Vegan Protein Bowl with 36 grams of plant-based protein.
💡 Expert Tips
- Use a large nonstick skillet so the tempeh is not overcrowded. There should be enough space between the pieces for hot air to pass through.
- For more flavor, use vegetable broth for cooking the tempeh instead of water. Use a variety of spices to season the tempeh once it is crispy, as well as a splash of coconut aminos or tamari.
- Storage: Refrigerate any remaining tempeh in an airtight container for up to 5 days.
🙋🏽♀️ Recipe FAQs
Both steaming and boiling tempeh before using it will remove the bitter flavor sometimes associated with tempeh. I prefer to use a combination of steaming and pan frying for a quick and easy way to infuse flavor as well as brown the tempeh.
Both ingredients are healthy plant-based protein sources, but tempeh is generally considered healthier as it is less processed than tofu, higher in protein, and fermented. Both tofu and tempeh can be part of a balanced and healthful diet.
Tempeh has a nutty, mushroom-like flavor that can be overpowering if it is not prepared well. Steaming it while cooking eliminates its slightly bitter flavor.
Tempeh is inherently gluten-free. It is made from soybeans that do not naturally contain gluten. However, read the product label carefully as there can be cross-contamination depending on the manufacturer and processing facility.
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📖 Recipe
How to Cook Tempeh Recipe
Ingredients
- 8 ounces tempeh cut into bite-size pieces
- Drizzle of olive oil or avocado oil
- Dash of garlic powder
- Dash of paprika
Optional Marinades:
Instructions
- Step 1. Heat the oil in a large nonstick skillet over medium-high heat. Add the tempeh and a dash of salt. Toss the tempeh to coat in the oil and salt. Use a spatula to spread the tempeh into a single layer. Add a splash of water or broth to thinly coat the bottom of the skillet. Immediately cover the skillet with a tight-fitting lid. Cook for 3 to 4 minutes until the water has evaporated.
- Step 2. Stir and add another splash of broth or water. Cover and cook for 2 minutes more, or until the water is evaporated.
- Step 3. Stir and flip each piece of tempeh so that the parts that were on the bottom are on top. Add a splash of broth or water, cover, and cook for about 2 minutes more, or until the water is evaporated.
- Season: Add a dash of garlic powder and paprika and stir to coat. Or add one of the tempeh marinades and cook until the sauce is heated through
Notes
- Use a large nonstick skillet so the tempeh is not overcrowded. There should be enough space between the pieces for hot air to pass through.
- For more flavor, use vegetable broth for cooking the tempeh instead of water. Use a variety of spices to season the tempeh once it is crispy, as well as a splash of coconut aminos or tamari.
- Storage: Refrigerate any remaining tempeh in an airtight container for up to 5 days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Tilly
Delicious!!! What a great and easy recipe this is!! I’ve always loved Tempeh, but never ate it this way. Will be making this a lot from now on!!! Thank you!!!
Nisha Melvani, RDN
I'm so glad you liked this method! Thank you.