While I was doing researches, I found to my surprise that Tempeh isn't as simple dish as I thought before. It's been known worldwide for its nutrients, i.e protein, minerals, vitamins and isoflavones as result of fermentation process occured. It's believed that Tempeh has as much protein as beef and also has a relatively high vitamin B12 , which then make Tempeh a good choice of food especially for vegetarians or at least for as an alternative when trying to cut back on meat.
And since Tempeh uses the whole bean, it's also believed to be one of the least-processed as opposed to tofu. So, fermentation makes Tempeh quite possibly the most nutritious, digestible form of soy around (source: Food and Dining Editor,).
Hey, how does Tempeh taste? It's got a nutty, chewy texture, and earthy taste. The flavor of tempeh varies somewhat according to the manufacturer, ranging from mildly nutty to distinctly fermented. Some people relish the more fermented flavor, whereas others prefer a milder tempeh. There's no way of telling what a particular brand taste (source: http://www.vegkitchen.com/tips/tempeh/). For those who don't really like its plain taste, luckily, Tempeh is a versatile food that can take on many different tastes depending on how you prepare it.
Some people prefer to steam or simmer Tempeh first before using, it's optional. Sometimes Tempeh has a slightly bitter flavor and steaming and simmering help remove that. It also makes Tempeh softer, easier to work with and sort of opens its "pores" so it can more rapidly absorb any marinades and seasonings (http://www.onegreenplanet.org/vegan-food/tips-for-making-amazing-tempeh-dishes/). Tempeh can be simply sliced and fried, sauteed, marinated, grilled, roasted, baked, cooked in soup, salad, pasta, curry, and many other ways. Read more Tempeh Recipes Online for better suit your taste. Me, myself, when I only have time for a quick preparation, I usually prepare Tempeh by slicing it about 1/4 inch - 1/2 inch-thick pieces then fry it on a saucepan for about 3-5 minutes on each side. Wait until it turns to golden brown. Serve it hot with some seasalt sprinkled on. Other time I also cook Tempeh by adding it in soup, curry paste, miso paste, sauteing, grilling. So far I love all those tastes. Actually, it takes practice to cook right, but once you get the hang of it, it's fabulous.
I love Tempeh ~ here is my homemade Tempeh picture.
