Tempeh
Varieties
There are several varieties of tempeh, depending on the type of grain used. Most are made with rice or millet.
Preparation, Uses, & Tips
Because tempeh is a fermented product, a light layer of mold can sometimes form on the outside. As is true for many types of cheese, this mold is harmless and edible. Tempeh is a perishable product that contains a live, active culture so it must always be consumed cooked. Because of its chewy texture, tempeh makes a good meat replacement in many dishes. Tempeh is especially good sautéed in oil or cooked on the grill. There are many ways to prepare delicious tempeh dishes. It can be steamed and then marinated in barbecue sauce or lemon marinade and grilled until brown; cut into chunks, sautéed, and added to chili or spaghetti sauce; and stir-fried with vegetables and a stir-fry sauce. Shredded tempeh can be used to make a tuna-like spread for sandwiches. To prepare, steam the tempeh for 20 minutes and then grate it. Mix with mayonnaise, chopped onion, salt, pepper, and a squeeze of fresh lemon juice.
Storing
Frozen tempeh can be kept for about three months. Once it is defrosted, it must be refrigerated and used within ten days.
Nutrition Highlights
Tempeh, 100g (cooked)
- Calories: 197
- Protein: 18.2g
- Carbohydrate: 9.3g
- Total Fat: 11.4g
- Fiber: 0.0g
*Good Source of: Iron (2.13g), Magnesium (77mg), Zinc (1.57mg), and Vitamin B6 (0.2mg)
Store & manage your medication list
Medication pricing updates
Import medication from your pharmacy
Pill & refill reminders
Medication journal & mood log