Snack: Pan-fried Tempeh Recipe
Looking for a meat patty substitute for your veggie burger, or a savory crunchy vegan side dish for lunch? Tempeh is here to save the day!
An Indonesian staple, tempeh is made of fermented soy beans pressed into the form of a log. The process of fermentation gives tempeh a unique flavour, adds nutritional value and makes the soy beans easier to digest than the usual non-fermented ones.
Tempeh is slowly picking up a following here in Hong Kong. You can easily find them in Indonesian grocery stores and vegetarian supermarkets around town. Go check them out!
Here is a very simple but versatile vegan-friendly tempeh recipe that will satisfy your cravings for a savory and crunchy bite! This is perfect as a side dish with a bowl of udon and veggies in miso soup.
Pan-fried Tempeh Recipe
Directions
- Cook the tempeh in boiling water for 10 minutes. Alternatively you can add vegetable broth, garlic, peppercorns, ginger etc. to enhance the flavour!
- Slice it into 0.5 cm strips. Pat dry with a kitchen towel.
- Fry with medium heat in a lightly-oiled pan until the tempeh is golden brown on both sides. Season with salt and pepper to taste.
Top Tips:
- Cooking the tempeh before frying makes it soft and chewy in the inside while crispy on the outside.
- Remember to pat dry the tempeh strips before frying. The dryer the tempeh, the crispier they’ll get!
