I’ve gone on record in praise of tempeh, the fermented soybean cakes that are a staple in my plant-based diet. Nutritionally, it’s a superstar, high in protein, fiber and probiotics. And when it’s cooked right, it has a nutty taste and soft-but-dense texture, making it fit seamlessly into preparations that usually call for meat.
Let me repeat that qualifier: “when it’s cooked right.” If you merely pan-fry a whole block of tempeh and season it with nothing but salt and pepper, you’ll end up with something dry and uninteresting. Add some liquid, in the form of steam or a braising sauce, and the tempeh opens up, leaving it able to soak up flavour. It also becomes pleasantly soft, while retaining some chew.
