Fresh tempeh is one of the great treats of the fermenting world, and it's surprisingly hard to find in Australia. Here's how to look after it and a handful of our favourite ways to cook it.
First things first: into the fridge
Fresh tempeh is alive. That beautiful white mycelium binding the soybeans together is still working, and if it's left out of the fridge it will warm up and start fermenting again. Such is the power of that fungus!
- Fridge: keep it in the fridge and cook it within 4 -7 days.
- Freezer: if you won't get to it in time, freeze it straight away. It keeps well for a few months. Thaw it overnight in the fridge, or steam it straight from frozen for 10 minutes before cooking.
- What's normal: a fluffy white coat, a mushroomy, nutty smell, and a few grey or black patches where the culture has started to spore. All fine.
- What's not: a slimy surface, pink or yellow colours, or a strong ammonia smell. If in doubt, throw it out.
Fresh tempeh needs no pre-steaming. It's mild, nutty and tender, and it drinks up whatever flavours you give it.
1. Tempeh Goreng: the simplest and the best
This is what Jeff and I cook to eat as a snack in front of the telly on tempeh pick-up night.
- Cut the tempeh into bite-sized cubes, about 2cm.
- Heat a generous amount of oil in a frying pan (I use peanut oil or olive and turmeric oil) over medium-high heat.
- Fry the cubes, turning, until they're golden and crunchy all over, about 5 to 8 minutes.
- Drain on paper towel, sprinkle with a little salt, and dip into kecap manis (sweet soy sauce).
- You could also drizzle with the Kecap Manis while cooking which give a little more crunch and saves you dipping.
For extra flavour, do as Javanese home cooks do (tempe goreng bumbu ketumbar)… first soak the cubes for 10 minutes in warm water with a crushed garlic clove, crushed coriander seeds, and ½ tsp salt, then pat dry and fry.
2. Tempeh Mendoan: crispy, herby fritters
Thin slices of tempeh, dipped in a herby spiced batter and fried until just crisp. We learned these in a local restaurant kitchen in Java. See our Tempeh Mendoan post here.
3. Tempeh Bacem: sweet, spiced and braised
A classic from Central Java. The tempeh is simmered in a sweet, spiced liquid until it soaks it all up, then fried. It keeps for a few days in the fridge and is wonderful in lunchboxes.
You'll need
- 250g fresh tempeh, cut into thick slices or triangles
- 3 shallots and 3 garlic cloves, pounded or blended to a paste
- 1 tsp ground coriander
- 2cm piece galangal, sliced
- 2 bay leaves (or salam leaves if you can find them)
- 3 tbsp palm sugar (gula jawa), grated
- 1 tbsp tamarind paste
- 1 tbsp kecap manis
- ½ tsp salt
- 400ml water
- Oil for frying
Method
- Put everything except the oil into a wide pan and bring to a simmer.
- Cook gently, turning the tempeh now and then, until the liquid has almost disappeared and the tempeh is glossy and dark, about 30 minutes.
- Shallow-fry or grill the pieces until caramelised at the edges. Eat warm or at room temperature.
4. Tempeh Orek: sweet, sticky and crunchy
- Cut 250g tempeh into thin matchsticks and fry in oil until crisp. Drain.
- In a little of the oil, fry 3 sliced shallots, 2 sliced garlic cloves and 1 or 2 sliced red chillies until soft.
- Add 2 tbsp kecap manis and 1 tbsp tamarind paste, return the tempeh and toss until coated and sticky.
Serve with rice. It's also a great crunchy topping for a bowl of greens.
More easy ideas
- Crumble fried tempeh through fried rice with a spoonful of our kimchi.
- Slice thinly, fry and tuck into a sandwich with kraut and mustard.
- Add cubes to a curry or soup near the end. It absorbs the flavour beautifully.
Why we love tempeh
Tempeh is a whole food, full of protein, and made by fermenting soybeans with a mould culture (Rhizopus). The fermentation begins to break the beans down, which is why many people find tempeh easier to digest than unfermented beans.
Want to make your own?
Our Tempeh Culture comes with everything you need to know, and our step-by-step guide walks you through it. You can also join us in person at our Tempeh & Jamu workshop.
Read about the trip that started it all: Our Indonesian Journey Into the Heart of Tempeh.
