GENERAL TEMPEH PREPARATION INSTRUCTIONS:
– Tempeh is commonly deep-fried before use in any dish, however:
– Steaming tempeh for 10 minutes prior to use in any dish will yield tempeh that is more juicy and apt to absorb any kind of marinade more readily and fully. Baking tempeh is also a good preparation method.
– These recipes come from our former restaurant and have withstood the test of time with much success!
BASIC TEMPEH I
Deep fry cubed or sliced tempeh at 350°F for 3-5 minutes until golden brown and crunchy. Add your favorite sauce.
BASIC TEMPEH II
8 lbs. Rhapsody bulk tempeh, cubed in 3/4” pieces
½ cup of soy sauce, or to taste
½ cup of garlic, granules or fresh crushed (add curry or other spices or sauces for variation)
2 cups of 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 of brown rice syrup (or another sweetener)
1 cup of mustard
¾ cup of soy sauce
¼ cup of 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 ½ cups of brown rice syrup (or another sweetener)
1 cup of soy sauce
2/3 cup of 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 ½ cups of brown rice syrup (or another sweetener)
1 cup of soy sauce
3 Tbsps. crushed garlic (optional)
4 Tbsps. crushed ginger
½ cup of toasted sesame oil
½ cup of 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 ½ cups of brown rice syrup (or another sweetener)
1 cup of 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 cup of maple syrup
3 cups of 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
¼ – ½ cup of curry powder, wasabi powder, cayenne, or hot sauce
½ cup of garlic granules
4 Tbsps. salt
Deep fry tempeh at 350°F for 3 minutes, drain, mix in remaining ingredients while hot and toss well.
Does steaming the tempeh for 10 minutes kill the Rhizopus cultures? Is the Teriyaki ready to eat tempeh you sell ever steamed for 10 minutes?
Thanks I want to have the most beneficial cultures
Hi James
The Rhizopus culture’s purpose is to “pre-digest” (ferment) the soybeans to yield an easily digestible high plant-based protein food. Tempeh is not a food consumes to get probiotics. Traditionally, tempeh is not eaten raw, and it is also never recommended to do so either by food scientists.
Our ready-to-eat tempeh is cooked to stop the culture, flavor it, and make it last. If you are looking for food with beneficial organisms try natto, miso, or raw pickles.
These recipes look amazing! Do you know if they freeze well? I’m thinking of buying in bulk and making in bulk and then freezing, any advice or hints would be appreciated.
Great question. Aside from the chips, which will lose their crispness over time (but still be tasty nevertheless), all these dishes freeze well. You can also just deep-fry the tempeh and save it like that and use them as the base for any of the recipes. They probably will have more vitality like that. At least that’s what we did in the restaurant. Good luck and Enjoy!
I ASSUME YOU FOLKS DON’T SLEEP? THE TIME IT MUST TAKE TO GROW AN PREPARE ALL THESE ITEMS MUST LEAVE NO ROOM FOR IT. I ADMIRE YOUR KNOWLEDGE AND COMMITMENT.