Sri's Tempeh Organic

Tempeh is an amazing superfood that is high in protein, prebiotics, and has a wide array of vitamins and minerals. Originates from South-East Asia, Indonesia, and has now become a popular staple across the world well known for its versatility in the kitchen. Commonly used as a plant-based meat alternative but let's make no mistake the limits are according to the imagination. Tempeh is suitable for the health-conscious, diet conscious, the vegan and vegetarian community, meat or non-meat eaters, flexitarians, pescatarians, and coeliac communities. Tempeh is good for muscle growth and boosts the repair process in the body. Being trans-fat-free, Tempeh is a wonderful option for replacing meat in recipes. A dairy-free source of calcium, it is rich in health-promoting vitamins and minerals. It is Prebiotics, very good for gut health as it contains nutrients that promote the growth of beneficial bacteria in our gut. COOKING GUIDE FOR TEMPEH Steamed: If you find tempeh to be too bitter straight out of the package, steaming it can help. Place sliced tempeh in a saucepan and cover with water or vegetable broth. Bring liquid to a boil, reduce heat, and simmer for 10 minutes. Then remove the tempeh and proceed with marinating, grilling, baking, or otherwise seasoning and cooking it. Marinated: Tempeh can be rather bland on its own, but it takes well to marinade. Good tempeh marinade ingredients include soy sauce, vinegar, citrus juice, coconut milk, peanut butter, ginger, spices, or sweeteners like maple syrup, agave nectar or honey. Even a quick coat of soy sauce and a few other seasonings significantly heightens the flavour. Thinly sliced: Grilling or pan-frying tempeh until the edges turn crispy enhances its natural nutty flavour. Of course, different recipes call for various slice sizes and techniques, but in general we like to slice tempeh about 1/4 inch thick. At this thickness, it can acquire just the right amount of crispiness on the edges while retaining a nice, chewy interior. Blackened: Tempeh coated and seared with blackening spice makes a tasty addition to salads and vegetable bowls. Use a prepared Cajun-style seasoning or make your own with equal parts paprika, cayenne, black pepper, garlic powder, dried oregano, dried thyme, and salt. Brush tempeh patties with oil, coat them with the spice mixture, and sear in a hot frying pan. Let the spices smoke for 5-10 seconds to blackened. Crumbled into sauces and stews: Like tofu, tempeh takes on the flavour of whatever it is cooked in, making it a versatile way to add heartiness and protein to a meal. Add crumbled, grated, or cubed tempeh to spaghetti sauce, stew, chili, or a curry. Happy cooking everyone!