YONAN: Time for tempeh to shine, already - Daily Republic
Or maybe you've tasted it in a veggie burger or on a vegan Reuben, or you've tried smoky strips marketed as Fakin' Bacon. What you might not have realized is this: Fermentation makes tempeh quite possibly the most nutritious, digestible form of soy around. It's also one of the least-processed, using the whole bean (as opposed to tofu, made from soy milk). And it doesn't need to taste like punishment: Tempeh has much more than nutrition to recommend it, including an earthy, slightly bitter, even somewhat sweet flavor and a firm, nutty texture, giving it more character than tofu will ever possess. Yet, like tofu, it can be a chameleon, soaking up more flavor from marinades and sauces, which makes it surprisingly versatile. Like many vegetarians, I was first drawn to tempeh a few years ago as a plant-based protein. I opened a package of Lightlife brand, cut it into thick slabs, pan-fried it — and watched in awe as it absorbed as much oil as I could put in the pan, and then some. This obviously was an acquired taste, I figured, which I obviously hadn't yet acquired. How many proteins taste all that great after a mere pan-frying. ) Soon enough, I started glazing tempeh after I pan-fried it, usually in a soy-sesame combination or sometimes one of miso, mustard and honey. Source: www.mitchellrepublic.com
