Quartz 4

Cooking with tempeh

4 min read

Preparation

Instead of marinating, simmering in a mix of water, soy sauce and/or tamari infuses the tempeh with some flavour and saltiness, while also reducing bitterness. It also makes the tempeh a bit chewier (sometimes more meat-like), but also softens the tempeh. Be very gentle when the structure is loose (like with hard-skinned lentils).

  • 30 mL light soy sauce
  • 30 mL tamari
  • 60 mL water.

Bring to boil, simmer tempeh cubes 2 min, turn, 2 min. Take out, let rest 10 min, then fry in oil until brown.

Marinades

Sriracha-peanut marinade

  • 50 mL lemon juice
  • 50 mL tamari
  • 40 mL bread syrup
  • 1 Tbsp Sriracha
  • 1 Tbsp peanut butter
  • 1 Tbps oil

Mix the marinade. Pour over the tempeh slices (slices marinate better than a whole block), leave for up to 24h in the fridge. Then fry in oil. (Adapted from Miso, Tempeh, Natto (Shockey))

See also: Mycobrewery instagram 01-10-202

Marinade for Tempeh Wellington

  • 1 Tbsp soy sauce
  • 1 Tbsp HP sauce
  • 1 Tbsp cooking oil
  • 1 garlic clove, minced
  • Scattering of paprika powder and pepper

Not tested yet

5 tempeh marinades

Tempeh dishes

Tempeh Banh Mi-style

  • Block of tempeh (soy works best), cut in thick slices
  • Baguette
  • Cucumber slices (fresh or pickled)
  • Mayonnaise (even better: Preserved lemonsmayonnaise)
  • Tempeh in Sriracha-peanut marinade
  • Sriracha
  • Fresh coriander
  • Optional: other toppings, like pickled carrot slices, lettuce leaves

Fry the marinated tempeh pieces. Layer into the baguette: mayonnaise, vegetables, tempeh, Sriracha, coriander. YUM!

See also: Mycobrewery instagram 01-10-202

Tempeh Wellington

Good Christmas dinner!

  • Tempeh marinated in Marinade for Tempeh Wellington
  • 1 onion, diced
  • 250 g button mushrooms, diced
  • 1 Tbsp tomato puree
  • 1 Tbsp soy sauce
  • 2 cloves of garlic, minced
  • Scattering of majoram and oregano
  • 1 sheet of puff pastry (smördeg)
  • 1/2 cup Sauerkraut
  • Salt + black pepper
  • (Oat) milk for glazing
  • Toasted sesame seeds
  • Kosher salt
  1. Fry onion, mushrooms, tomato puree, garlic with soy sauce and herbs until cooked down. Allow to cool.
  2. Lay marinated tempeh blcok on one end of the pastry sheet, leaving 2 cm clear around the edges.
  3. Heap onion-mushroom-mix on top of the tempeh and flatten.
  4. Put Sauerkraut on top of the mixture.
  5. Fold the puff pastry over the top and tuck under the far side.
  6. Brush with oat milk and scatter sesame seeds and salt on top.
  7. Bake for 30 min at 200 ºC.
  8. Eat with gravy, roasted potatoes and roasted Brussels sprouts.

Red quinoa tempeh burger

Red quinoa burgers (2020-11-27)

  • Quinoa tempeh, in burger patty shape
  • 1 Tbsp HP sauce
  • 1 tsp sugar
  • 1 clove of garlic, minced
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp soy sauce
  • Burger accessories: buns, lettuce, tomato, ketchup, etc.

Mix the marinade. Marinate the quinoa tempeh patties for 1 day in the fridge. Fry in oil until brown. Assemble the burger.

Not tested yet

Kale miso cesar pasta salad with smokey tempeh

Hot-dog recipe

From Vegicano

First, blanch in sugar-salt-water: Boil uncut block for 12 min in 4 cups of water + 1 Tbsp sugar + 1 tsp salt. Let rest on a rack for a while.

Cut into pieces.

Mix marinade: 2 Tbsp water, 2 Tbsp syrup, 1 Tbsp soy sauce, 1 tsp (heap) nutritional yeast, 1 tsp ketchup, 1 tsp oil, 1/4 tsp liquid smoke, pinch paprika, pinch cumin, pinch black pepper.

Drown tempeh pieces in marinade, place in fridge (at least 1h, the longer the better). Sear tempeh pieces in hot oil for a few minutes on each side. Drizzle marinade over the seared tempeh + 1 Tbsp water, move tempeh around in the braise. Lower heat to low. Prepare the buns and other additions. Add the tempeh.

Quinoa tempeh burgers

Recreation of Noma’s burger (r/fermentation) https://imgur.com/gallery/6h3BEua: Red quinoa, cooked, 1 tsp lactic acid poweder added, shaped with silicone moulds, incubated open for 48h, fried in herb butter, glazed with miso sauce after frying, then fried again briefly. Very firm and nice texture, nice fermented umami zingyness, maybe less lactic acid powder next time. Pattie holds fat well and remained bouncy.

Buffalo tempeh chicken wings

https://www.reddit.com/r/Tempeh/comments/1k1afv8/my_athome_method/

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