WHAT IT IS [not a town in Arizona]
An Indonesian staple made from partially cooked, fermented
soybeans that are pressed into cakes. Tempeh has a mild,nutty
taste and absorbs flavors well.
HOW IT'S USED
Cakes can be sliced or cubed, then marinated and baked,
grilled or deep-fried. You can also crumble tempeh for
chili or chop and shape into burgers.
To soften tempeh and help it absorb flavors, steam or simmer
in a marinade, broth or sauce at least 15 minutes. Unopened
packages of tempeh can be refrigerated up to two weeks or
frozen up to three months.
Packaged blocks displayed with tofu in refrigerated sections.
Tempeh should have few or no black spots, which appear when
it is exposed to air. [You can still eat it with spots; the taste will
just be stronger.] Flavored tempeh - often fermented with wild
rice, vegetables or herbs - is delicious on sandwiches or in
recipes where the flavors complement the other ingredients.
Slice tempeh cakes on a bias for more flavor-absorbing surface areas.
Some wonderful recipes: