Are you hesitant to prepare or even eat tempeh? Many people are, mostly because it is an unfamiliar product like tofu. Similarly, tofu and tempeh are both soy products, but tempeh differs slightly since it’s fermented. The key for both tempeh and tofu is in the preparation and the seasoning which allows it to be consumed in many fashions.
I like to steam tempeh because it’s easy, it softens the texture, and it enhances the marinade absorption.
It’s worth noting, that tempeh is a healthy, high-quality protein source that contains all essential amino acids. A serving, or 1/2 cup, is an excellent source of dietary fiber and soy protein. It’s also a good source of folic acid, potassium, and iron.
Most store bought tempeh is ready-to-eat, but it tastes much better seasoned and warm. Fresh tempeh needs to be cooked first. Pasteurization stops the fermentation process (increases shelf life) and kills any harmful substances.
Now that you know the benefits of tempeh, including the fact that it is a great meat alternative, why not attempt to make tempeh yourself?!
Try this satisfying meal complete with bittersweet greens, whole grain comfort, and peppery tempeh. The fennel provides a unique, mature flavor with a savory bite – a memorable meal resembling a traditional Italian dish with nutrient rich tempeh rather than fatty sausage.
So go ahead, experiment with tempeh, vary the greens, and mix up the grain or pasta and this recipe will be sure to keep you coming back for more…