Tempeh vs Tofu
If you followed me on Instagram, you may already know my favorite plant-based protein source have to be tempeh. And today, I am so glad to share with you my new favorite tempeh recipe – Tahini Miso Tempeh. For those of you who aren’t familiar with tempeh. Tempeh is indeed a close relative of tofu as both of them are made from soybeans. Tempeh is made from the fermentation of whole soybeans, while tofu is made from curdled soy milk. Thus, tempeh has a slightly higher protein and fiber content than tofu.
How To Cook Tempeh
Although tempeh is so nutritious, it still has its down side. While tofu may taste good even if it’s unseasoned, plain and uncooked tempeh has kind of an acquired taste to some people. Hence, one question I came cross the most is “How do you cook tempeh? I tried cooking them, but they taste disgusting 😭”. Disclaimer: I love tempeh just the way it is, and I usually just grill or pan-fry them when I am lazy. 🤣However, I also love marinating tempeh before cooking them. Tempeh is as versatile as tofu, so whatever seasoning you put on them, they will automatically absorb all the flavors and turn into something totally different. You can check my lentil & tempeh tomato stew 🍅and dahl recipes to see how I incorporate tempeh into other dishes.
Why I Created This Recipe
One day, I was craving for a decent sandwich that are filling, nutritious and fuss-free. I have some leftover tahini miso sauce I made by mixing everything I have in hand. So I thought, “Why not marinate tempeh in this concoction and see what will happen?”. So, I went ahead and chopped some tempeh, mix them with the tahini miso sauce and leave them in the fridge overnight. The other day, I bake them in the oven and serve them in a sandwich, together with some coleslaw and vegan mayo. And OMG, let me just say that was definitely the best sandwich I have ever made! The tempeh was super crispy. And the sauce kind of made a “crust” on the tempeh cubes, resembling the effect of deep-frying them.
Needless to say, the tahini miso sauce was delicious. After all, what can go wrong with tahini and miso 😏? There is some unexplainable magic between tahini and gives you the most delicious sauce. The slight saltiness of miso is a lovely compliment to the creaminess and nuttiness of tahini.
Barbeque tempeh has been my favorite way to cook tempeh. Barbeque tempeh not only tastes like bacon, but it is also very easy to make. However, this tahini miso tempeh recipe has quickly become my #1 go to recipe for tempeh . Filled with flavors, super decadent and simple.
I love preparing a huge batch of this in one go and keep them in the fridge. They keep well when refrigerated and can be enjoyed either cold or heated. They go perfectly well in nourish bowls (see pictures below), as sandwich fillings, as snacks or serve with rice or noodles. You can also thin the marinate out as a hearty salad dressing or mix with noodles for a simple meal.
Tahini Miso Tempeh – Best Tempeh RecipeCourse: SidesCuisine: AsianDifficulty: Easy
- Cut tempeh into bite size cubes.
- Mix all tahini miso sauce ingredients in a small bowl until everything is incorporated.
- If needed, add water (1 Tbsp at a time) to thin out the sauce. It should resemble to consistency of yogurt.
- In a plastic box or large bowl, pour the tahini miso sauce over the tempeh cubes. Cover and let it marinate in the fridge overnight, or at least for 3 hours.
- Preheat oven to 180°C. Line a large baking tray with silicon mat, place the marinated tempeh cubes evenly on the tray. Bake for 15 mins on one side, then flip and bake for another 10-15 mins until the surface of the tempeh is slightly golden brown and crispy.
- Remove from the oven and let it cool a bit before serving. 🙌🏻
- You can keep them in the fridge for up to a week. They can be enjoyed cold or warmed.😊
- Note: The tahini miso sauce can also be used as salad dressing or sauce for noodles 😃