Tempeh Cooking Guide: How to Cut, Flavour and Cook Tempeh
Wondering how to cook tempeh? Whether you've just bought your first block or you're looking for fresh ideas, this tempeh cooking guide is for you. We'll cover what tempeh tastes like, the best ways to cut it, how to flavour it and which cooking methods work best, plus plenty of ideas to get you started.
What is tempeh?
Tempeh is a traditional food from Java, Indonesia. It is made by mixing cooked beans with a mould culture, Rhizopus oligosporus or Rhizopus oryzae, and letting them ferment for a day or two. The mould grows a fine white web around the beans and binds them into a firm, compact cake.
Soy is the classic choice, but practically any legume works. At Ragi, we make tempeh from chickpeas, soybeans, green peas, yellow peas and lentils.
Thanks to its firm texture and its knack for soaking up flavours, tempeh is a favourite in vegan and vegetarian cooking. It's also a good source of plant protein and fibre, because the whole bean is used. Curious to learn more? Read tempeh: everything you need to know or our tempeh FAQ.
What does tempeh taste like?
Tempeh has a mild, nutty and earthy flavour, with a gentle mushroom-like umami.
Fermentation gives it that depth. The exact taste depends on the legume, on how mature the tempeh is and on whether it has been pasteurised. Pasteurised tempeh can be slightly bitter, while fresh, unpasteurised tempeh like ours is milder and softer.
Its texture is firm with a pleasant chew, and it takes on marinades, sauces and spices beautifully, which makes it very versatile in the kitchen.
How to cut tempeh
How you cut tempeh changes its texture, how it cooks and how much flavour it absorbs.
Cubes: small cubes cook evenly and make bite-sized pieces for stir-fries, salads and skewers.
Slices: thin slices, cut lengthwise or crosswise, offer a large surface for marinating, grilling or pan-frying. Perfect in sandwiches, on pizza or as a burger alternative.
Strips: thin strips give a satisfying, hearty bite in stir-fries or fajitas.
Crumbles: crumble tempeh with your hands for a mince-like texture, ideal for tacos, chilli or pasta sauces.
How to flavour tempeh
Marinades: mix soy sauce, citrus juice (lemon or lime), a dash of vinegar, spices such as garlic, ginger or paprika, and a touch of sweetness like maple syrup or agave syrup. Leave the tempeh to soak for at least 30 minutes, or longer for a deeper flavour.
Sauces and glazes: brush the tempeh with a sauce while it cooks. Barbecue sauce, teriyaki, hoisin or a balsamic glaze all work well.
Spice rubs: coat tempeh in a dry mix of spices such as cumin, chilli powder, smoked paprika, turmeric and black pepper.
Asian flavours: tempeh loves soy sauce, tamari, miso, ginger, garlic and sesame oil. Add lemongrass, sriracha or coconut milk for a Southeast Asian twist.
Smoky notes: a few drops of liquid smoke, or a generous pinch of smoked paprika, give a barbecue feel.
Herbs and spices: thyme, rosemary, oregano, basil or curry powder bring bold, distinctive flavours.
Adjust the seasoning to your taste and to the dish you're making. Don't be afraid to mix and match until you find your favourite combination.
How to cook tempeh: the best methods
Pan-frying: heat a little oil in a pan over medium heat and cook the tempeh until golden and crispy on both sides, about 3 to 4 minutes per side. This brings out its nutty flavour.
Baking: place sliced or cubed tempeh on a tray lined with baking paper, brush with oil or marinade and bake at around 190°C for 20 to 25 minutes, turning halfway, until golden.
Grilling: marinate the tempeh, then cook it on the barbecue or a grill pan for a smoky flavour and nice grill marks.
Steaming: steam tempeh for 10 to 15 minutes for a softer, milder texture. This is useful for pasteurised tempeh, as it removes any bitterness. Fresh tempeh like ours doesn't need it.
Stir-frying: cut tempeh into small pieces and stir-fry it with vegetables and sauce in a hot wok, so it absorbs all the flavours.
Simmering: simmer tempeh in a tasty broth or sauce, perfect for stews, curries and braised dishes.
9 easy ideas for cooking tempeh
Tempeh bites: marinate small cubes, then pan-fry, bake or air-fry them until crispy. A great snack or aperitif.
Tempeh pizza topping: crumble or thinly slice tempeh and scatter it over your pizza for a savoury, protein-rich topping.
Tempeh in desserts: yes, really. Blended tempeh can add body to a chocolate mousse or a vegan cheesecake.
Tempeh "fish": marinate tempeh with seaweed such as nori, soy sauce and lemon for a taste of the sea. Great in vegan fish tacos or sandwiches.
Tempeh skewers: thread cubes onto skewers with vegetables and grill or bake them.
Tempeh breakfast hash: fry crumbled tempeh with diced potatoes, onions, peppers and spices for a hearty breakfast.
Tempeh-stuffed peppers: mix crumbled tempeh with grains, vegetables and spices, stuff into peppers and bake until tender.
Tempeh satay: marinate tempeh in spices, peanut butter and coconut milk, then grill it on skewers and serve with extra peanut sauce.
Tempeh croutons: sauté small cubes until golden and crispy, then sprinkle them over salads, soups or roasted vegetables.
Looking for a full recipe? Try our kimchi fried rice with smoky tempeh.
Ready to cook?
Now you know how to cut, flavour and cook tempeh, it's time to get creative. Ragi's tempeh is made fresh every week in Lutry from organic legumes and is never pasteurised. Keep it in the fridge and eat it within 10 days, or freeze it for up to a year. Try our green pea tempeh or our chickpea tempeh.
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