Our Top Three Tempeh Steaming Tips
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Whenever you get ready to rock a sold vegan supper for your family and/or friends, you’ve just got to have tempeh somewhere in the mix. Due to its incredible versatility as a cooking protein (and a potent one at that, with most types providing even more protein per gram than tofu) and its wide range of serving applications (soups, salads, sandwiches, stir fry and so much more) this fermented soy product is a vegan chef’s nutritious dream. But whether you’re planning on baking, roasting, grilling or otherwise, it’s always wise to steam your tempeh first, in order to subtly moisturize and tenderize the texture so that your tempeh will soak in all of the flavor you’re about to add to your bomb diggity dinner. And while you may very safely in most cases (especially with pre-cooked, pre-packaged brands) skip this step in a pinch, we nevertheless highly recommend this reasonably straightforward and simple prep step. And it’s a key step to tempeh prep that we should all remember, even when we are cooking with the pre-cooked tempeh.
So here’s Our Top Three Tempeh Steaming Tips-
- Fresh Market Tempeh Steam- Remove from wrapping/package then use place in steamer of choice for at least 15-20 minutes.
- Bamboo Steam- Same as above but use a traditional bamboo steamer for the same amount of time (add sesame for a kick).
- Super Speed Steam (when you’re pressed for time)- Bring one (1) cup of water or your fave veggie broth to boil, then slide your tempeh slab in (don’t be afraid to work your knife if necessary), bring your water/broth to a simmer and in ten minutes you’re ready to go!
Once you’ve steamed the goodness your tempeh will be much more open to your flavor ingredients and pre-steaming will also enhance the texture for any meal you’re planning to serve.
BBQ tempeh burgers anyone?