"This Indonesian meat substitute is made from soybeans and other grains that have been injected with a mold and allowed to ferment. It's rich in protein and fiber and has a chewy texture and salty, nutty flavor. Before using it, steam or simmer it for about twenty minutes. Then use it just like tofu or meat--either by marinating it and grilling or by crumbling it into pieces and frying them. Look for tempeh among the frozen foods in supermarkets or in health food stores. It will keep in the freezer for a few months, or in the refrigerator for about a week" (foodsubs.com).
4 comments:
injected with mold, very tasty. i will try not to think about that the next time i eat tempeh.
i'm glad you're up and posting!
Is this related to our Taiwanese "stinky tofu," if not a very distant relative? Does it have a truly pungent odor?
No strong odor here. Tempeh smells a little nutty. It's the flavor that can be overpowering but can easily be covered up with the right mix of spices. I've read a little about Taiwanese stinky tofu. It sounds like the brine added to your tofu is what gives it that special flavor. I'm intrigued. Does it taste like cheese?
You know, I don't think I've had tempeh..or maybe I have and don't know it.
Stinky tofu, I believe, was originally made using horse urine some odd centuries(millenia?) ago. Yes, they use brine now to "age" (ferment) it for a while (couple months?)..and it does taste like an aged cheese.
I just had some this evening-- fried with kimchi on the side. I have to tip my hat to the Koreans, we love their kimchi here--much better than Taiwanese "pao-tsai."
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