Mastering Tempeh: Your Ultimate Guide to Cooking and Crafting Smoky Tempeh Bacon
Tempeh isn’t just tofu’s lesser-known cousin; it’s a powerhouse of plant-based nutrition and an incredibly versatile whole-food meat substitute that deserves a prime spot in your kitchen. Whether you’re a seasoned vegan chef or just exploring plant-based proteins, learning how to cook tempeh like a pro will unlock a world of delicious possibilities. In this comprehensive guide, we’ll dive deep into everything tempeh, from its origins and unique flavor profile to various cooking methods and my absolute favorite way to prepare it: smoky, irresistible tempeh bacon.
While often compared to tofu, tempeh (pronounced tem-PAY) offers a distinct culinary experience. Both are made from soybeans, but their processing and resulting characteristics couldn’t be more different. Unlike tofu, which can range from silky smooth to firm and spongy, tempeh maintains a notably firmer, almost meaty texture due to its primary ingredient being whole, intact soybeans that are bound together by a natural fermentation process. This unique structure gives tempeh a satisfying chew and a hearty mouthfeel that stands up beautifully in a wide variety of dishes.
Hailing from Indonesia, where it’s been a culinary staple for centuries, tempeh is created by fermenting soybeans and pressing them into a compact, firm slab. This traditional fermentation isn’t just a fascinating process; it also makes tempeh easier to digest and enhances its nutritional profile. While ambitious home cooks might attempt to make their own tempeh, the intricate fermentation process often leads most to opt for readily available store-bought options. If you ever have the chance to visit an Indonesian restaurant, be sure to explore their tempeh dishes – you’re truly in for a treat, especially if you appreciate the nuanced flavors and textures of fermented foods!
What Does Tempeh Taste Like? Understanding Tempeh’s Unique Flavor
When it comes to plant-based proteins, people often fall into two camps: those who seek a perfect meat mimicry and those who simply want a delicious, protein-rich substitute that stands on its own. If you resonate with the latter, tempeh is an excellent choice! It boasts a pleasant, earthy, and distinctly nutty flavor that adds depth to any meal without attempting to replicate meat. This inherent nuttiness is one of tempeh’s most appealing characteristics, setting it apart from other neutral-tasting proteins.
Much like its soybean cousin, tofu, tempeh is a fantastic canvas for absorbing flavors. It readily takes on marinades, sauces, and seasonings, making it incredibly versatile. While its underlying nutty taste will always be present, it complements a vast array of global cuisines. However, some individuals might detect a slight bitterness in tempeh, which can be off-putting for first-time tasters. The good news is that this bitterness is easily neutralized! Steaming tempeh for a short period before cooking not only eliminates any unwanted bitter notes but also opens up its porous structure, allowing it to soak up marinades more effectively and become even more flavorful. This simple pre-cooking step is a game-changer for achieving truly delicious results.
How Do You Cook Tempeh? Exploring Versatile Cooking Methods
Tempeh is incredibly adaptable, making it a star ingredient for various cooking methods. From quick weeknight meals to gourmet creations, tempeh can do it all. Here are some of my favorite ways to prepare this nutritious protein:
- Bake It for Effortless Meals: Baking tempeh is perhaps the easiest and most hands-off method. Simply slice or cube your tempeh, toss it with a flavorful marinade or a simple blend of oil and spices, then spread it on a baking sheet. Bake until golden and slightly crispy. This results in a firm, chewy texture that’s perfect for meal prepping, adding to salads, or enjoying as a standalone protein. It’s an ideal low-effort option for busy days.
- Fry It for Maximum Flavor & Texture: Frying tempeh offers a delightful crunch and allows for rapid flavor absorption. You can:
- Pan-fry: Achieve beautifully browned, crispy edges in a skillet with a little oil. This is fantastic for sandwiches or adding texture to bowls.
- Stir-fry: Cut into cubes or thin strips, tempeh makes an excellent addition to vibrant tempeh stir-fries, soaking up rich sauces like peanut-ginger or soy-garlic.
- Deep-fry: While less common for everyday cooking, deep-frying yields an incredibly crispy exterior, making it a treat for special occasions or when craving that extra indulgence.
- Enjoy in Sandwiches: Thinly sliced and fried tempeh can be a superb meat alternative in sandwiches, like my vegan BLT Sandwich.
- Grill It for Smoky Outdoor Flavor: Tempeh’s firm texture makes it perfect for grilling. Marinate cubes or thick slices, then thread them onto skewers with your favorite vegetables. The grill imparts a wonderful smoky char and tenderizes the tempeh, making it an excellent option for summer barbecues or a hearty main course.
- Cut It into Cubes for a Meaty Bite: Dicing tempeh into cubes creates substantial, “meaty” pieces that work well in stews, curries, and chili. They hold their shape beautifully and absorb rich flavors.
- Slice It for Crispy Edges: Thin slices are ideal when you want tempeh to get delightfully crisp on the edges, such as in our tempeh bacon recipe below, or for layering in wraps and burgers.
- Crumble It Up for Ground Meat Alternatives: Crumbled tempeh is a fantastic plant-based substitute for ground meat. Use it in tacos, burritos, chili, pasta sauces, or as a topping for nachos. Its ability to absorb spices and sauces makes it an incredibly convincing and flavorful option for these dishes.
- Air Fry It for a Healthy Crunch: For a crispy texture with less oil, air frying is a fantastic method. Toss marinated tempeh slices or cubes in a light coating of oil and air fry until golden and crunchy.
- Use as an Ounce-for-Ounce Meat Substitute: Tempeh’s robust flavor and firm texture allow it to be swapped directly for meat in many recipes. It’s nutrient-packed, often more affordable than many store-bought faux meats, and provides a wholesome, satisfying protein boost.
Irresistible Tempeh Bacon Recipe: Your New Plant-Based Obsession
One of my absolute favorite applications for tempeh is transforming it into incredibly flavorful, smoky, and slightly sweet plant-based bacon. This tempeh bacon is a game-changer for sandwiches, salads, or even as a standalone breakfast side. It captures all the essence of traditional bacon with a wholesome, plant-powered twist. Here’s how to make this killer plant-based bacon that will have everyone asking for more:
Notes on Ingredients for Smoky Tempeh Bacon
Please note that this is important information on the ingredients and instructions. The FULL recipe with exact amounts and detailed instructions can be found BELOW in the recipe card.
- Low Sodium Soy Sauce, Tamari, or Liquid Aminos: These form the savory, umami base of our marinade. Tamari and liquid aminos are excellent gluten-free alternatives, ensuring this recipe is accessible to those with dietary restrictions. Using low sodium options helps you control the overall saltiness of the bacon.
- Liquid Smoke: This ingredient is absolutely crucial for achieving that characteristic smoky bacon flavor. A little goes a long way, so use it judiciously to infuse your tempeh with deep, authentic smokiness.
- Maple Syrup: Adds a touch of sweetness that perfectly balances the smoky and savory notes, mimicking the slightly sweet undertones often found in cured bacon. Always opt for real maple syrup for the best flavor; avoid artificial breakfast syrups.
- Smoked Paprika: This not only enhances the smoky flavor profile but also contributes a beautiful reddish-brown color to the marinade, making your tempeh bacon look as good as it tastes. It’s a key ingredient for both flavor and visual appeal.
- Tempeh: The star of the show! Choose a plain, unflavored block of tempeh for this recipe. Its firm texture and ability to absorb flavors make it ideal for this transformation.
- Coconut Oil: Used for pan-frying, coconut oil provides a nice crispiness and a subtle, complementary flavor. You can also use other high-heat oils like avocado oil if preferred.
How to Make Tempeh Bacon: Step-by-Step Instructions
Once you master this recipe, you’ll find countless ways to enjoy your homemade tempeh bacon. It’s perfect in a classic vegan BLT sandwich, crumbled as a savory topping for your favorite veggie burger, added to a vibrant vegan Cobb salad, or served alongside fluffy pancakes or crispy waffles for a truly satisfying breakfast.
Step 1: Prepare the Tempeh for Optimal Crispiness. Begin by carefully slicing your block of tempeh. The key to crispy tempeh bacon is to slice it as thinly as possible without it breaking apart. Aim for uniform slices, about ⅛-inch thick. Thinner slices will crisp up beautifully in the pan, achieving that desirable bacon-like texture. If you prefer a chewier, meatier texture, you can opt for slightly thicker slices, but for true “bacon,” thin is in!
Step 2: Steam the Tempeh to Remove Bitterness and Enhance Flavor Absorption. This step is critical for a truly delicious tempeh bacon. Set up a steamer basket or a wire rack in a large pot with about an inch of water at the bottom (ensure the water doesn’t touch the basket/rack). Bring the water to a boil, then carefully place the tempeh slices into the steamer. Cover the pot tightly and steam the tempeh for 10 minutes. This steaming process not only effectively removes any natural bitterness from the tempeh but also softens its texture slightly and opens up its pores, making it incredibly receptive to the rich, smoky marinade you’re about to add. This is the secret to maximum flavor!
Step 3: Craft the Flavorful Marinade. While the tempeh is steaming, prepare your marinade. In a wide, shallow bowl or a container large enough to hold the tempeh slices, whisk together the liquid smoke, maple syrup, low sodium soy sauce (or tamari/liquid aminos), and smoked paprika. Stir until all ingredients are well combined and the mixture is uniform. The wide, shallow container will make marinating the thin slices much easier.
Step 4: Marinate the Tempeh for Deep Flavor Infusion. Once the tempeh has finished steaming, remove it from the pot and let it cool slightly for a few minutes. Then, gently transfer the warm tempeh slices into your prepared marinade. Ensure each slice is fully coated. Cover the container and place it in the refrigerator to marinate. For the best flavor penetration, allow it to marinate for at least 2 hours, or ideally, overnight. The longer the tempeh marinates, the more intense and delicious the “bacon” flavor will be.
Step 5: Cook the Tempeh Bacon to Crispy Perfection. When you’re ready to cook, heat the coconut oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the marinated tempeh bacon slices in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 2 to 3 minutes on each side, or until the slices are beautifully browned, crispy on the edges, and cooked through. The exact time will depend on your stove and desired crispiness. Remove the cooked tempeh bacon from the heat. For an extra boost of flavor, pour any remaining marinade from the container into the hot skillet (be careful as it might sizzle!) and quickly toss the cooked tempeh slices in this glaze to coat them evenly. This adds another layer of deliciousness and helps prevent them from drying out.
Why Does My Tempeh Have White/Black/Gray On It? Understanding Tempeh’s Appearance
If you’re new to tempeh, you might open a package and notice some white, black, or gray areas on the block, causing a moment of concern: “Did my tempeh go bad?” Rest assured, in most cases, this is perfectly normal and actually a sign of healthy tempeh! Tempeh is a fermented food, and these color variations are a natural byproduct of the fermentation process. It didn’t go *bad*; it’s just full of beneficial fungus!
Tempeh is made by inoculating cooked soybeans with a starter culture, typically a fungus called Rhizopus oligosporus. This fungus, historically found growing on teak and hibiscus leaves on the island of Java, binds the soybeans together into a compact cake through a mycelium network. The white fuzzy coating you see is this very mycelium. As the tempeh matures and is exposed to air, the mycelium can develop darker spots—black or gray—which are essentially the fungus sporulating (reproducing). This is akin to the harmless dark spots that can appear on button mushrooms as they age. As long as the tempeh doesn’t have an off-putting smell (it should have a fresh, mushroomy, or nutty aroma) or pink, yellow, or greenish discoloration (which *could* indicate spoilage), those natural dark spots are nothing to worry about and completely safe to eat.
Is Tempeh Healthier Than Tofu? Diving into Tempeh’s Nutritional Benefits
While both tempeh and tofu are excellent plant-based protein sources derived from soybeans, tempeh often gets a slight edge in terms of specific nutritional benefits, primarily due to its fermentation process. Here’s why tempeh is a nutritional powerhouse:
- Fermented Goodness: Tempeh is a fermented food, meaning it’s packed with beneficial probiotics. These live microorganisms contribute to a healthy gut microbiome, aiding digestion, enhancing nutrient absorption, and supporting overall immune function.
- Prebiotic Fiber: As an added bonus, tempeh also contains prebiotics. Prebiotics are a type of dietary fiber that acts as food for the probiotics in your gut, helping them thrive and multiply. This combination of prebiotics and probiotics makes tempeh a fantastic choice for digestive health.
- High in Protein: Tempeh is an exceptional source of complete plant-based protein, making it ideal for muscle repair, growth, and satiety. A single serving can provide a significant portion of your daily protein needs.
- Rich in Vitamins and Minerals: Beyond protein, tempeh is loaded with essential micronutrients. It’s particularly notable for:
- Iron: Crucial for oxygen transport and energy.
- Calcium: Important for bone health.
- Magnesium: Involved in over 300 enzymatic reactions in the body, supporting muscle and nerve function.
- Manganese: An antioxidant that plays a role in bone development and metabolism.
- Vitamin B12: Tempeh is one of the best naturally occurring plant-based sources of vitamin B12, a nutrient vital for nerve function and red blood cell formation, which is often difficult for vegans to obtain from diet alone.
- Whole Food Advantage: Because tempeh is made from whole soybeans, it retains more of the bean’s natural fiber content compared to tofu, which is made from condensed soy milk. This higher fiber content contributes to better digestive health and prolonged feelings of fullness.
Where Is Tempeh in the Grocery Store? Finding Your Fermented Favorite
Finding tempeh in your local grocery store is usually quite straightforward, though its exact location can vary. You can typically find tempeh in one of two main refrigerated sections:
- Produce Section Refrigerated Case: Many stores stock tempeh alongside other specialty plant-based proteins like seitan and various types of tofu. This is often near the fresh produce or organic sections.
- Dedicated Vegetarian/Plant-Based Refrigerated Area: With the rise of plant-based eating, many larger supermarkets now have a dedicated section for vegan and vegetarian products. Look for tempeh here, often alongside meat alternatives, vegan cheeses, and other specialty items.
If you’re having trouble locating it, don’t hesitate to ask a store employee. Most larger grocery chains, health food stores, and Asian markets will carry it. Look for brands like Lightlife, Tofurky, or local organic varieties.
Enjoy these fantastic tempeh insights, my friends! If you make this Smoky Tempeh Bacon, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Your feedback is invaluable. Thanks so much for joining me on this tempeh adventure!
Tempeh Bacon
Pin Recipe
Leave a Review
Ingredients
- 3 tablespoons low sodium soy sauce, tamari sauce or liquid aminos*
- 2 teaspoons liquid smoke
- 1 1/2 tablespoon maple syrup
- 1/2 teaspoon smoked paprika, for colour
- 8 ounces tempeh
- 1 – 2 teaspoons coconut oil
Instructions
- Slice the tempeh as thin as you can (without letting it fall apart). This helps to crips up the tempeh bacon slices. If you don’t care about that, feel free to slice of however you want.
- In a pan, a steam basket or a cooling rack, and pour some water under neath that is not touching the pan. We’re doing this to steam your tempeh, so if you have another way to steam it that’s fine too! Even a place on crushed up foil with water underneath will work. Bring to a boil them add the slices of tempeh on top of the cooling rack/basket/plate (not touching the water). Cover with pot cover and steam for ten minutes. This helps to remove the bitterness and helps the tempeh to absorb more flavour.
- In a bowl or a Tupperware container, stir together the liquid smoke, the maple syrup, the tamari/liquid aminos and the smoke paprika. Add in the slightly cooled tempeh and gently toss or stir to ensure all of the pieces are marinated. Cover and let marinate for 2 hours up to overnight.
- When you’ve finished marinating them, heat the oil in a pan over medium high heat.
- Add the slices of tempeh bacon and allow to cook for about 2-3 minutes on each side, until cooked through and browned. Remove from heat, and add over any extra marinade to coat the tempeh in it from the residual heat.
- Serve in a BLT sandwich, in a vegan Cobb salad, or any other way you desire!
Notes
*If you’re soy-free, you can use chickpea tempeh.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.