I have to be honest. The first time I tried tempeh I wasn’t the biggest fan of the fermented tofu product. For one thing, it was way too bitter and the texture was too crumbly for me.
I was recently reintroduced to the product when a pescatarian co-worker raved about the food item over lunch. I was a bit skeptical, given my previous experience with the food, but decided to give it another shot.
I made Tempeh Mendoan, a traditional Indonesian dish.
Tempeh is a Indonesian dish that contain probiotics and vitamins B5, B6, B3 and B2. It’s protein content is comparable to meat. Since the product is fermented, it helps control harmful bacteria in the gut and reduces inflammation!
Check out the recipe below:
Tempeh (8 oz pack)
3 (or more) tbsp oil
3/4 cup flour
1/2 Tbsp baking powder
1 tsp salt
1 tsp sugar
1 clove minced garlic
1/2 tsp turmeric powder
1 tsp coriander powder
1 stalk scallion finely chopped
3/4 cup water
Heat oil in a pan for frying.
Combine all batter ingredients in a mixing bowl and mix items until smooth
Dip each slice of tempeh in the batter and deep fry until crispy.
How to eat Tempeh?
You can put this in sandwiches, eat alone as a side, or use as kebobs.
I put my fried tempeh into sandwich wraps to bring to work. I combined cucumbers, lettuce, carrots, veganaise and my red bell pepper dressing in a flour wrap with tempeh. Great for lunch on the go!