I have always liked tempeh, but never really loved it. It tastes great in a strong sauce or in a sandwich mixed with other bold flavors. Typically I steam it for about 10 minutes to remove that hint of bitterness than can be off-putting.
Last week I posted a Tempeh Stroganoff that was super simple to make and tasty. It was even tastier because it was made with Tempeh Girl’s artisanal tempeh. Hers is ready to go right out of the package and no steaming is needed!
At my talk yesterday at Quail Ridge Books I also worked in a few words about my new-found love of this fermented soy food.
Tempeh Girl, aka Beth May, makes her tempeh in small batches using a traditional fermentation process and her special touch involves a different culture than many of the larger tempeh producers. This all works to create the prettier and more palatable tempeh that comes out of her business.
Most of the time I explain tempeh as being a grown-up version of soy because the tempeh you usually get in the store tends to have dark veins similar to blue cheese intertwined with the white.
As you can see above Beth’s tempeh is free of those. While the color change doesn’t indicate a change the taste, it is easier to introduce people to it the first time without having to explain that too.
Tempeh has a great texture that works great in chick’n salad since it has a “meatier” bite than most versions of tofu. It also crumbles well and can be used in any recipe.
If you aren’t keen to use Gardein or other commercial produced meat subs, try substituting tempeh instead.
Try substituting tempeh in these recipes and see what you think:
- Pineapple Chick’n, cut into strips
- Vegan “Meaty” Chili, crumbled
- Cincinnati Chili, crumbled
- Pumpkin Chick’n Chowder, diced
Tempeh Girl tempeh in made in Hillsborough and can be delivered to you if you live in the triangle area. She has tempeh bacon and smoked tempeh,a s well as, the traditional kind.
You have to order a minimum of 5 pounds and it’s $40 including delivery. Just email her at firstname.lastname@example.org or call 919-265-8497. Remember it freezes great, so don’t worry about using it all up in a week or two.