How do you make tempeh not taste gross?

How to Make Tempeh Taste Good Reduce bitterness by microwaving or boiling in water for 5 minutes. Start by chopping your tempeh into slices or cubes. ... Marinate it (and add salt) Treat tempeh like it's meat! ... Sauté or roast with lots of spices. Aug 31, 2021

Does tempeh have peanuts?

A specialty of Malang, the rough-textured tempeh menjes kacang is made from black soybeans mixed with other ingredients, such as peanut dregs , cassava fiber, and soybean meal.

What does vinegar do in tempeh?

vinegar (like apple cider vinegar): adding vinegar creates an acidic environment . This is important to prevent the growth of unwanted bacteria. a warm place: like an incubator or simply an oven with the light on. Temperatures of 30-37°C (85-98°F) work best to make tempeh.

Is tempeh an anti inflammatory?

While people with inflammation should generally avoid dairy, soy protein products like tofu and tempeh have been found to reduce pain in joints according to a study from Oklahoma State University. An easy way to add soy to your diet is using soy protein powder.

Is tempeh good for gut health?

Tempeh benefits may include: Source of phyto-oestrogens. May support gut health . May support bone health. May help manage cholesterol levels.

Is tempeh better for you than tofu?

Tempeh contains the most fiber and more protein than tofu because it contains the whole bean. The soy protein in tempeh is more digestable because of the fermentation process.

Is tempeh an acquired taste?

At its best, the soybean cake is rich and nutty. At its worst, tempeh can be bitter or bland. We grew up eating tempeh and enjoy its earthiness, but for some, it's an acquired taste . In preparing tempeh, there are five ways to enhance its potential for excellent texture and flavor.

How do you cook tempeh without killing probiotics?

Doesn't cooking tempeh kill the good bacteria? Just on the outside. As long as the internal temperature doesn't get too hot the probiotic stimulators will remain alive. That's why we recommend you don't cook in the microwave .

Can you eat tempeh straight from the package?

Because of this potential, to ensure food safety, all tempeh should be pasteurized or cooked before it's eaten (FYI, pasteurization and thorough cooking are pretty much the same thing). This is why tempeh, though fermented, should not be considered a probiotic food. But don't worry!

Why does tempeh taste like that?

Tempeh has a chunky texture and a slightly nutty, mushroom-y flavor. Because it is a fermented protein, tempeh is loaded with umami, which gives it a savory meatiness . Plain, it contains no salt, so it's often marinated in soy sauce to enhance the meaty qualities.

Peanut Tempeh Curry - Vegan Recipes - My Green Passion (2024)

Who still thinks making curries is difficult? Of course, some curries definitely take some time to prepare, but this peanut tempeh curry is one of the easiest curries out there.

This curry perfect for when you don’t have much time to cook, because this recipe can be ready in 20 minutes! It’s also great if you like to meal prep, since you can easily get 4/5 meals out of this recipe.

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ingredients for peanut tempeh curry

Spinach, 10.5 oz (300 g)
Tomatoes, 3
Tempeh, 7 oz (200 g)
Red onion, 1
Garlic cloves, 5
Small chili peppers, 3
Lime juice, 2 tbsp

Peanut butter, 3 tbsp
Coconut cream, 7 oz (200 ml)
Oil, 2 tbsp
Turmeric powder, 1 tsp
Coriander powder, 1 tsp
Salt, 1 tsp
Pepper, ¼ tsp

Peanut Tempeh Curry - Vegan Recipes - My Green Passion (3)

Peanut Tempeh Curry - Vegan Recipes - My Green Passion (4)

Peanut Tempeh Curry - Vegan Recipes - My Green Passion (5)

Peanut Tempeh Curry - Vegan Recipes - My Green Passion (6)

Peanut Tempeh Curry - Vegan Recipes - My Green Passion (7)

Peanut Tempeh Curry - Vegan Recipes - My Green Passion (8)

Peanut Tempeh Curry - Vegan Recipes - My Green Passion (9)

how to make peanut tempeh curry

Cut the onion, garlic and chili peppers into small pieces. Heat a frying pan with two tablespoons of oil – I used coconut oil. Cook the onion, garlic and chili peppers for a few minutes on medium-high heat.
Meanwhile, cut the tempeh into cubes. Toss it in the pan together with the turmeric powder, coriander powder, salt, pepper and lime juice. Mix well and cook for a few more minutes on medium heat.
Wash the spinach and cut the tomatoes into cubes as well. Add to the pan.
Next, add the peanut butter and coconut cream. Stir everything together and cook for about 5-10 minutes until the spinach is wilted and the tempeh has a nice bite.
Serve the peanut tempeh curry with rice. Optional: garnish with roasted peanuts, coconut flakes or fresh cilantro.

Peanut Tempeh Curry

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Asian

Servings 4

Ingredients

10.5 oz spinach (300 g)
3 tomatoes
7 oz tempeh (200 g)
1 red onion
5 garlic cloves
3 small chili peppers
1 lime, juice of
3 tbsp peanut butter
7 oz coconut cream (200 ml)
2 tbsp oil
1 tsp turmeric powder
1 tsp coriander powder
1 tsp salt
¼ tsp pepper

Keyword 20 min, Curry, Easy, Lazy, Peanut butter, Peanuts, Quick, Spinach

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Amanda Diaz
March 25, 2021 at 3:11 am

I’m surprised at how much I really enjoyed this! I’ve never played around much with peanut butter in cooking so I was apprehensive. I did cut the spinach down to half, so I only used a 5 oz. package of spinach and I felt that it was perfectly proportioned. After tasting the curry as it simmered, I decided to increase the seasonings. I ended up using about 1 1/2 tsp. of both turmeric and coriander and I also added about 1/2 tsp. of cumin. It was delicious!!
Reply
1. Josca Wuis
  August 30, 2021 at 7:11 am
  
  Hi Amanda, thanks so much for your comment! I’m glad you decided to give it a a go and enjoyed the recipe 🙂
  Reply
brian
July 21, 2021 at 2:18 pm

Yummy. Made it with kale shopped finely as didn’t have the spinach, and tinned tomatoes as didn’t have fresh tomatoes. Turned out lovely. Nice rich unusual taste…… Thanks for sharing .-)
Reply
1. Josca Wuis
  August 30, 2021 at 7:06 am
  
  Hi Brian, using kale instead sounds great! I’ll try it out myself too 🙂 Thanks so much for your comment, I’m glad you enjoyed the recipe!
  Reply
rachel
November 27, 2021 at 11:39 pm

my husband and i have made this curry almost 10 times now and we absolutely love it! it’s one of the easiest, best tasting one’s we’ve made. depending on the day we sub out extra firm tofu for the tempeh and it’s just as good. 🙂 thank you for the great recipe!!!
Reply
Karelyn
May 26, 2023 at 8:43 pm

Really enjoyed this curry so many flavours, it was delicious! Only had tofu and coconut milk, used 400ml , both worked well! Thank you will definitely make again 😊
Reply