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Unlock the Secret to Perfect Tempeh (3 Variations) – vegetarian recipe
Stav Kogan

Unlock the Secret to Perfect Tempeh (3 Variations)

This 30-minute recipe unlocks the secret to perfect tempeh with a simple braising technique. Learn to make a fantastic base dish and then explore three mouthwatering variations: a creamy Coconut Curry, a zesty Hot and Sour, and a rich Soy and Tomato. Perfect for a weeknight dinne
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 serving
Calories: 355
Ingredients Method Nutrition

Ingredients
  

  • For the Coconut Curry Base
  • 2 tablespoons (30 ml / 1 fl oz) peanut oil or other neutral oil
  • 8 ounces (225 g / 7.9 oz) tempeh
  • 1 tablespoon (15 g / 0.53 oz) peeled and minced fresh ginger
  • 1 tablespoon (15 g / 0.53 oz) minced garlic
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon (15 g / 0.53 oz) curry powder
  • 2 cups (480 ml) vegetable stock or water
  • 2 cups (480 ml) full-fat coconut milk
  • 3 cups (300 g / 10.6 oz) chopped cabbage, preferably Napa
  • 4 ounces (115 g / 4.1 oz) bean thread noodles, soaked and cut
  • 1/2 cup (20 g / 0.71 oz) chopped fresh basil leaves, preferably Thai
  • 1/2 cup (50 g / 1.76 oz) sliced scallions
  • Variations &
  • Hot and Sour Tempeh: Swap the curry powder for 1 tablespoon (15 ml / 0.5 fl oz) of sugar. Omit the coconut milk and use 3 1/2 cups (480 ml) of stock. Add 1/4 cup (960 ml) each of soy sauce and rice wine vinegar with the liquid. Add 1 tablespoon (15 ml / 0.5 fl oz) 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 (960 ml) of chopped tomatoes (canned with juice is fine) and 1/4 cup (960 ml) 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 (720 ml) 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.

Method
 

  1. Place a deep skillet or Dutch oven over medium-high heat and add the oil.
  2. Once hot, use your fingers or two forks to crumble the tempeh into the skillet.
  3. Cook, stirring frequently, until the tempeh is crisp and golden on all sides, about 5 minutes.
  4. Stir in the minced ginger and garlic, and season with salt and pepper.
  5. Continue cooking and stirring for another 1-2 minutes until the aromatics are fragrant and the tempeh is deeply colored.
  6. Add the curry powder and stir for 30 seconds until it's fragrant.
  7. Pour in the vegetable stock and coconut milk. Increase the heat to high and bring the mixture to a boil.
  8. Reduce the heat to maintain a strong simmer and cook, uncovered, for about 10 minutes, stirring occasionally, until the liquid has thickened slightly.
  9. Stir in the chopped cabbage and cook for 1-2 minutes until it begins to wilt.
  10. Add the soaked bean thread noodles, fresh basil, and sliced scallions.
  11. Stir until everything is combined and heated through.
  12. Taste, adjust seasoning if necessary, and serve immediately.

Nutrition

Calories: 355kcalCarbohydrates: 28gProtein: 15gFat: 22g

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