Unlock the Secret to Perfect Tempeh!
If you think tempeh is tricky, this recipe will change your mind forever! Tempeh has a wonderful, nutty character that beautifully absorbs any flavor you throw at it. With one simple braising technique, we’ll create a fantastic base dish and then explore three completely different, mouthwatering variations: a creamy Coconut Curry, a zesty Hot and Sour, and a rich Soy and Tomato. This 30-minute meal is perfect for a weeknight dinner, and by adding your favorite cooked veggies, you can easily turn it into a hearty one-bowl wonder. Get ready to fall in love with tempeh!
Ingredients
• For the Coconut Curry Base
• 2 tablespoons / 30 ml peanut oil or other neutral oil
• 8 ounces / 225 g tempeh
• 1 tablespoon / 15 g peeled and minced fresh ginger
• 1 tablespoon / 15 g minced garlic
• Salt and freshly ground black pepper, to taste
• 1 tablespoon / 15 g curry powder
• 2 cups / 480 ml vegetable stock or water
• 2 cups / 480 ml full-fat coconut milk
• 3 cups / 300 g chopped cabbage, preferably Napa
• 4 ounces / 115 g bean thread noodles, soaked and cut
• 1/2 cup / 20 g chopped fresh basil leaves, preferably Thai
• 1/2 cup / 50 g sliced scallions
Instructions
1. Place a deep skillet or Dutch oven over medium-high heat and add the oil. Once hot, use your fingers or two forks to crumble the tempeh into the skillet. Cook, stirring frequently, until the tempeh is crisp and golden on all sides, about 5 minutes.
2. Stir in the minced ginger and garlic, and season with salt and pepper. Continue cooking and stirring for another 1-2 minutes until the aromatics are fragrant and the tempeh is deeply colored.
3. Add the curry powder and stir for 30 seconds until it’s fragrant.
4. Pour in the vegetable stock and coconut milk. Increase the heat to high and bring the mixture to a boil. Reduce the heat to maintain a strong simmer and cook, uncovered, for about 10 minutes, stirring occasionally, until the liquid has thickened slightly.
5. Stir in the chopped cabbage and cook for 1-2 minutes until it begins to wilt.
6. Add the soaked bean thread noodles, fresh basil, and sliced scallions. Stir until everything is combined and heated through. Taste, adjust seasoning if necessary, and serve immediately.
Nutritional Information
• Approximate values per serving (assumes 6 servings)
• Calories: 355 kcal
• Protein: 15 g
• Fat: 22 g
• Carbohydrates: 28 g
• Fiber: 5 g
Pro Tips
• Variations &
• Hot and Sour Tempeh: Swap the curry powder for 1 tablespoon of sugar. Omit the coconut milk and use 3 1/2 cups of stock. Add 1/4 cup each of soy sauce and rice wine vinegar with the liquid. Add 1 tablespoon of minced fresh chile with the garlic for a kick.
• Soy and Tomato Tempeh: Omit the curry powder, stock, and coconut milk. Instead, use 4 cups of chopped tomatoes (canned with juice is fine) and 1/4 cup of soy sauce. Simmer for 15-20 minutes until thickened. This version is fantastic served over polenta.
• Make it a One-Bowl Meal: Turn this into a complete dinner by stirring in your favorite cooked vegetables like broccoli florets, sliced bell peppers, or snap peas along with the noodles.
• Noodle Swap: If you don’t have bean thread noodles, this dish is also delicious with 2-3 cups of cooked rice vermicelli or whole wheat angel hair pasta.
• Perfect Crumbles: For the best texture, crumble the tempeh by hand into irregular, bite-sized pieces. This creates more surface area for browning and soaking up the delicious sauce.
FAQ
Q: Is tempeh a good source of protein for vegetarians
A: Absolutely! Tempeh is a fantastic plant-based protein source. A single serving of this recipe provides approximately 15 grams of protein, making it a hearty and satisfying component of a balanced vegetarian or vegan diet.
Q: Can I make this tempeh recipe soy-free
A: Tempeh is made from fermented soybeans, so this specific recipe isn’t soy-free. For a similar dish, you could try using a soy-free protein like seitan (if you’re not gluten-free) or a commercial chickpea-based crumble, though the texture and flavor will be different.
Q: How do I store leftover coconut curry tempeh
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The bean thread noodles may absorb more of the sauce over time. Reheat gently on the stovetop or in the microwave until warmed through.
Q: What can I substitute for bean thread noodles
A: This recipe is very flexible. If you don’t have bean thread noodles, you can easily substitute them with 2-3 cups of cooked rice vermicelli or whole wheat angel hair pasta. Serving the tempeh curry over steamed rice is also a delicious option.
