A step-by-step guide for how to cook tempeh! Learn how to remove bitterness, deeply infuse flavor, and create crave-able texture!
If you've ever had questions about tempeh, you're in the right place! This semi-foreign plant-based protein is not only delicious, and surprisingly versatile, but packed with nutrients as well.
Reasons to love tempeh:
- One cup of tempeh contains 31 (yes, thirty one!) grams of protein.
- It's neutral flavor makes it a great addition to many recipes.
- A rare plant-based source of vitamin B12!
What is tempeh?
Tempeh is a plant-based protein made from soy beans that have been pressed into a cake and fermented. Like tofu, it is made from soy beans, but tempeh uses the entire bean making it even more nutritious.
It is high in protein and fiber. And don't fear the word fermented here, it has a very neutral flavor and goes well with all kinds of flavor pairings. Plus, the fermentation makes the tempeh easy to digest and adds a dose of gut-healthy probiotics!
Now, it's time to learn how to cook tempeh!
How to cook tempeh:
The big question! Tempeh is a versatile protein.You can bake it (my favorite!), seared it in a skillet, crumble it into sauces, and infuse it with flavorful marinades.
Let's take a look at my favorite method: steam, marinade, bake.
Steam
First, when cooking tempeh you want to consider steaming it first. This step is optional, and I have been known to skip it when in a rush. However, it does have some benefits. Namely, it will remove any bitterness. And help a marinade infuse faster.
To steam, cut the tempeh into squares, place in a steamer basket, cover and steam for 10 minutes. When cooking dinner, I like to start this immediately and prep other meal components (chop veggies, make a sauce, cook rice, etc.) while it steams.
Marinade
Next up, we marinade the tempeh to infuse flavor. Tempeh is rather mild on it's own, and a good marinade will add much needed flavor. My favorite marinade is a combo of salty, sweet, and smoky flavors (recipe below) which pair beautifully with the tempeh.
Whisk together all the marinade ingredients in a bowl. Pour the marinade over cubed tempeh and let sit for as long as possible before cooking. If you steamed the tempeh, get it into the marinade immediately. The warm tempeh will absorb the marinade faster.
You can marinade for as little as 20 minutes and up to overnight. The longer, the more flavor.
Bake
Last step, bake the tempeh. Grab a sheet pan and cover it with a sheet of parchment paper. Spread out the tempeh and bake for 20 minutes.
I like to flip and baste the tempeh with the left over marinade several times while baking. This will double down on flavor!
Or Sear
If you'd prefer, you can also sear the tempeh in a pan.
Heat a nonstick skillet over medium heat and add in a splash of oil. Sear the tempeh on all sides, being extra vigilant to watch the tempeh so it doesn't burn.
Once seared, add in the remaining marinade and let it simmer, cooking down, and coating the tempeh with a sticky sweet glaze. Keep turning the tempeh while the sauce thickens to prevent burning.
You can also skip the marinade and simply sear the tempeh in olive oil with a bit of salt and pepper. It will form a nice golden crust.
Or you can crumble it... like these recipes:
- Biscuits with Tempeh Gravy
- Vegan Antipasti Pizza with Tempeh Sausage Crumbles
- Vegan Taco Salad with Tempeh Taco "Meat"
- Double Decker Mexican Tortilla Pizza with Tempeh Taco "Meat"
More tempeh recipes to try!
- Tempeh Broccoli Stir Fry
- BLT Avocado Toast with Tempeh Bacon
- Mushroom Tempeh Cabbage Cups with Sriracha Cream Sauce
- Sweet and Sour Tempeh Meatballs with Coconut Rice
- Smokey Tempeh Sandwich
How to Cook Tempeh
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Oven
- Cuisine: Indonesian
- Diet: Vegan
Description
A step-by-step guide for how to cook tempeh! Learn how to remove bitterness, deeply infuse flavor, and create crave-able texture!
Ingredients
- 1 package tempeh, cut into 1 inch cubes (check for gluten free, if needed)
- ¼ cup maple syrup
- 4 tablespoons coconut aminos
- 1 tablespoon apple cider vinegar (or rice vinegar)
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Place the tempeh in a steamer basket. Cover and steam for 10 minutes.
- Whisk together all the remaining ingredients in a medium bowl.
- Add the steamed tempeh to the marinade and toss gently to coat. Let marinade for 20 minutes and up to overnight in the fridge. Stir occasionally to make sure the tempeh is marinading evenly.
- Arrange the tempeh on the baking sheet. Bake for 20 minutes, basting with the remaining marinade several times to further infuse flavor. Enjoy!
Notes
Baked tempeh stores well in the fridge for 7-10 days.
Nutrition
- Serving Size: ¼ recipe
- Calories: 196
- Sugar: 6g
- Sodium: 17mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 16g
Reed says
The recipe that made me love tempeh!
Leona says
My go to tempeh recipe. I meal prep it a couple times a month for bowls, wraps, and salads. It's so full of flavor!
Kenzie says
I love how much protein tempeh has! This recipe is perfect for anyone needing to learn how to cook it the best way!
Myrna says
What temperature should I bake it at for 20 minutes?
Laurel Perry says
Hi Myrna! It is 425 degrees. The temperature is also listed in the first step of the recipe for easy reference :)