Tempeh: The 5 Most Delicious Recipes

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Recipe: Breaded tempeh with salad

The healthy soy food goes very well with the salad.

For two people, cut 250 g tempeh into slices about 3 cm thick.
For the breading, chop 60g of roasted peanuts.
Now roll the tempeh slices first in flour and then in a beaten egg. Alternatively, soy milk is also suitable for this.
Finally, roll the tempeh in the chopped peanuts and press them lightly with your hands.
Heat some peanut oil in a pan and fry the breaded tempeh slices in it until they are golden brown and crispy.
Serve with a crisp salad. An endive salad, for example, is very suitable.

This dish is quick and easy to prepare.

First, wash and trim 500 g Brussels sprouts and cut the florets in half. Do the same with three spring onions and cut them into rings.
Chop a clove of garlic and a small piece of ginger very finely.
For two people, slice 125g tempeh and fry in about a tablespoon of soybean oil. It’s done when both sides are golden brown.
Now take the tempeh out of the pan and fry the Brussels sprout halves with the garlic and ginger for about four minutes.
Add the spring onions and deglaze with 2 tablespoons soy sauce.
Now add half a teaspoon of brown sugar and half a tablespoon of Szechuan pepper and let it cook for about three minutes.
Then all you have to do is put the tempeh slices back into the pan and the dish is ready.

This recipe is quick to prepare.

Cut two small aubergines into thick slices and salt them. Let the salt soak in for about 20 minutes.
Meanwhile, dice a small onion into fine pieces and chop half a chili pepper very finely.
Cook for two people, and cut 200 g of tempeh into cubes.
Heat 2 tablespoons of peanut oil in a pan and sauté the tempeh and eggplant for about 10 minutes. Stir constantly so nothing burns.
Now add the onion and the chili. These should fry for another two minutes.
Then deglaze with a tablespoon of soy sauce and two tablespoons of sweet soy sauce, also known as ketjap manis.
Divide the delicious dish between bowls and garnish with fresh coriander.

If you want to spoil your guests, conjure up delicious tempeh skewers for them.

Cut 250g of tempeh into large cubes for two people. Marinate this for at least 10 minutes. For the marinade, mix 1 tablespoon soy sauce with 1 tablespoon peanut oil.
While the tempeh is marinating, prepare a dip. Brown a finely chopped onion and a finely chopped clove of garlic in a little peanut oil in a pan. Sprinkle some salt on top for seasoning.
If the onions are brown, deglaze them with 200 ml coconut milk. Also, add a tablespoon and a half of peanut butter and a teaspoon of sambal oelek. Let everything simmer for about 20 minutes.
Meanwhile, prepare the tempeh skewers. Put the marinated cubes on wooden skewers and fry the tempeh on all sides for about two minutes. It should be nice and crispy.
Serve both the skewers and the sauce hot.

The quantities for this recipe are also designed for two people.

First, you marinate 175 g tempeh that you have cut into slices. For the marinade, mix one tablespoon each of soy sauce, sweet chili sauce, and lime juice with half a teaspoon of curry powder. The tempeh should sit in the marinade in the fridge for at least two hours.
Meanwhile, cut a tomato into slices and onion into rings. For the sandwiches, you also need a quarter of a cucumber, which you cut into thin slices, and two leaves of lettuce.
When the tempeh has sat in the marinade long enough, fry the slices in hot oil in a pan. Both sides should turn golden brown.
Now you can prepare the sandwiches. To do this, spread four slices of wholemeal bread with something like a vegan spread and top the loaves with onion rings and cucumber slices.
Now add the tempeh slices. Then put some tomato and a lettuce leaf on top of the tempeh. At the end put a slice of bread on the lettuce leaf.