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Tempeh recipes

Here are my two favorite recipes that use tempeh (both are mine) and some notes.

Tempeh notes:

Tempeh only keeps in the fridge a couple of days. But it keeps in the freezer for months. To defrost: poke hole in the plastic with a knife tip or fork (both sides!) and put in the microwave for about 1 minute (depending on thickness). Or soak unopened package in hot (from tap) water for about 10 minutes.

Tempeh sandwich


One piece tempeh, about the size of a piece of bread (you may cut it in half to make 2 thin pieces if you like)
Soy Sauce
Chopped onions and mushrooms (with or without seasonings)
Bread (two slices)
Mayo or the equivalent
Tomato slices/other raw veggies as desired

I usually use 2 pans (because I add an egg) but you can make this with one.

Heat oil in pans, sautÈ onions and mushrooms, put aside when done. Fry tempeh on both sides. When nearly done, add a teaspoon or so of soy sauce to each side and turn over to cook (it will splatter).

While this is all cooking (and try to time it to all come out at the same time), toast your bread and spread liberally with mayo (any variety), spaghetti sauce or something gooey.

Construct a sandwich with bread, tempeh, tomato, onion/mushroom mixture, and other veggies (optional). Serve hot. For an incredibly messy (and non-vegan) option, try adding a runny fried egg to the sandwich stack. BTW, it's messy even without the egg--cut sandwich in half for easier eating.

Cyndi Glop (named by friends who had to eat it :-)


A variety of chopped veggies for stir fry (try carrots, radishes, broccoli, mushrooms, string beans, zucchini, summer (yellow) squash, eggplant, etc)
Chopped onions and garlic
Fresh ginger
Soy sauce
Tempeh cut in cubes (you can also use firm tofu)
Tahini (not optional, this is the "glop")
Seasonings to taste
Pasta or rice

Use a wok if you have one. Add oil to pan and heat. As it is heating, grate (or add finely chopped) as much fresh (or frozen) ginger root as you can stand (you can grate the garlic too). Add any spices (except fresh herbs) you plan to use--try curry based seasoning or sesame seeds/oil. Mix.

Add onions and garlic. Stir continuously (or near to it) for a few minutes. Add the veggies (longer cooking ones first) and the tempeh (a better alternative is to sauté the tempeh until brown in a separate pan and add at the end). Cook until done. Add soy sauce (liberally).

Turn off flame. Add tahini. Stir well. The amount to tahini you add depends on your courage. Start small (a few teaspoons) if you've never had the stuff. The soy sauce helps thin it out. You can also use water. If the tahini is very thick (canned), you might want to stick it in a blender or hand blend it with a little water first. You should end up with veggies with a thick clingy sauce.

Serve with noodles (try multicolored pasta twists, regular spaghetti, or rice noodles--my favorite are the twists or fresh tannish noodles you find in an Asian market) or rice. Serve on top or mix in the veggies.

(posted to rec.food.recipes 8/8/91) 2/28/99

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Cyndi Norwitz / webmaster@immuneweb.org / Last Modified: 1/9/06