How to Cook Tempeh Recipe
This recipe for How to Cook Tempeh is the only method for cooking tempeh you will ever need! This foolproof method is a combination of steaming and sauteeing, for the most flavorful and crispy tempeh.
Servings: 2 to 3
Calories: 171kcal
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
Calories: 171kcal | Carbohydrates: 13g | Protein: 19g | Fat: 5g | Saturated Fat: 0.4g | Potassium: 303mg | Fiber: 6g | Calcium: 93mg | Iron: 2mg
