Recipes

Tempeh is commonly deep fried before use in any dish.  However, steaming tempeh for 10 minutes prior to use in any dish will yield a tempeh that is more juicy and apt to absorb any kind of marinade more readily and fully.

These recipes come from our former restaurant and have withstood the test of time with much success!

Basic Tempeh 1

Deep fry cubed or sliced tempeh at 350°F for 3-5 minutes until golden brown and crunchy. Add your favorite sauce.

Basic Tempeh 2

  • 8 lbs. Rhapsody bulk tempeh, cubed in 3/4” pieces
  • 1/2 cup soy sauce, or to taste
  • 1/2 cup garlic, granules or fresh crushed (add curry or other spices or sauces for variation)
  • 2 cups water

Boil the tempeh in salted water for about 5 minutes. Drain and transfer to a large skillet or pot, add remaining ingredients and boil down to where all liquids have evaporated.

Sweet Dijon Tempeh

  • 8 lbs. Rhapsody bulk tempeh, cubed in 3/4” pieces
  • 2 cups brown rice syrup (or other sweetener)
  • 1 cup mustard
  • 3/4 cup soy sauce
  • 1/4 cup onion powder or granules

Steam 10 minutes or deep fry tempeh at 340°F for 5 minutes, mix in remaining ingredients while hot.

Garlic Lime Tempeh

  • 8 lbs. Rhapsody bulk tempeh, cubed in 3/4” pieces
  • 2 1/2 cups brown rice syrup (or other sweetener)
  • 1 cup soy sauce
  • 2/3 cup lime juice
  • 3 Tbsps. crushed garlic

Steam 10 minutes or deep fry tempeh at 340°F for 5 minutes;, mix in remaining ingredients while hot.

Sesame Ginger Tempeh

  • 8 lbs. Rhapsody bulk tempeh, cubed in 3/4” pieces
  • 2 1/2 cups brown rice syrup (or other sweetener)
  • 1 cup soy sauce
  • 3 Tbsps. crushed garlic (optional)
  • 4 Tbsps. crushed ginger
  • 1/2 cup toasted sesame oil
  • 1/2 cup roasted sesame seeds

Steam 10 minutes or deep fry tempeh at 340°F for 5 minutes; mix in remaining ingredients while hot.

Teriyaki Tempeh

  • 8 lbs. Rhapsody bulk tempeh, cubed in 3/4” pieces
  • 2 1/2 cups brown rice syrup (or other sweetener)
  • 1 cup soy sauce
  • 3 Tbsps. crushed garlic

Steam 10 minutes or deep fry tempeh at 340°F for 5 minutes; mix in remaining ingredients while hot.

Maple Mustard Tempeh

  • 8 lbs. Rhapsody bulk tempeh, cubed in 3/4” pieces
  • 1 cups maple syrup
  • 3 cup yellow mustard
  • 2 Tbsps. sea salt

Steam 10 minutes or deep fry tempeh at 340°F for 5 minutes; mix in remaining ingredients while hot.

Spicy Tempeh Chips

  • 8 lbs. Rhapsody bulk tempeh, sliced in strips
  • 1/4 – 1/2 cup curry powder, wasabi powder, cayenne, or hot sauce
  • 1/2 cup garlic granules
  • 4 Tbsps. salt

Deep fry tempeh at 350°F for 3 minutes, drain, mix in remaining ingredients while hot and toss well.