MeatLess March

Although Tempeh has been a staple of Indonesian diets for hundreds of years, the health benefits of this soybean-based product are only now gaining attention in Western cultures. In fact, Tempeh remained virtually unknown in the U.S. until the 1940’s, and was not commercially produced until the 1970’s. Though Tempeh may be unfamiliar, it is worthwhile to pay attention to it, and it should be a part of any healthy diet.
 

When buying Tempeh, it should be bound together into tight cakes, and white in color. They may occasionally have small black spots that occur as part of the Tempeh process; these on their own do not indicate spoilage. The outer texture of the Tempeh should be dry, not slimy. It should smell like yeast or mushrooms, perhaps with a slight smell of ammonia. When the tempeh has the proper color, texture, and smell, it is a very strong indication that it is safe and has not gone bad. The flavor of Tempeh is complex and has been described as a mix of meaty, nutty, and mushroom-like. It freezes well, making it easy to keep on hand to use as needed. Once thawed, it will keep for about ten days if refrigerated. It is now commonly available in many supermarkets, as well as in health food stores or ethnic markets.

Usually, Tempeh is sold in a cake or patty form. There are technically several different kinds, although they may not be identified as such in supermarkets. For example, there is tempe kedelai, which is the usual form of Tempeh usually sold in America, or tempe goring, deep-fried tempeh. Some forms include whole wheat or other ingredients, particularly grains, in addition to the fermented soybeans.
 
Although you may be aware of the health benefits of Tempeh, you may not know how to incorporate this unfamiliar food into your daily routine. It can be easily added into many common meals. You can serve it with rice or even in the most sophisticated or complicated meals that call for any kind of meat. Tempeh is best used in substitutions in your favorite recipes, and you do not need recipes that call specifically for tempeh.
 
Tempeh can be used in chili, on a bagel with egg and cheese, or as a replacement for meat ranging from bacon and sausage to chicken or beef. It can be marinated, cut and fried, used as sandwich meat, or added for flavor in salads, soups, or stir fry dishes. You can braise it in a flavored liquid before cooking it. It can also be grated for use a replacement for ground beef, such as in tacos. It can be cooked using any cooking method and in nearly any dish in which you would normally use an animal-based protein source, so the possibilities are endless.