Tempeh 101: What It Is, How to Tame Its Bite, and How to Cook It

If tofu is the soft-spoken member of the soy family, tempeh is the hearty one with a firm handshake. It’s chewy, nutty and substantial enough to stand in for ground beef in a Bolognese or for bacon on a BLT. A lot of people try it once, find it a little bitter, and give up. The good news is that there’s a simple fix, and once you know it, tempeh becomes one of the easiest proteins in the kitchen.

What Is Tempeh?

Tempeh comes from Indonesia, where it has been made for centuries. Whole cooked soybeans are mixed with a natural culture and left to ferment for a day or two, until the culture knits the beans together into a firm, sliceable cake. Because it’s made from whole beans rather than soy milk, it has a firmer, more textured bite than tofu and a deeper, slightly mushroomy flavor. You’ll find it in the refrigerated section of most grocery stores, usually near the tofu, in flat 8-ounce blocks. Some brands add grains like brown rice or barley, or other beans, for a milder flavor.

The Secret: Simmer or Steam It First

Straight out of the package, tempeh can taste a little bitter and feel dry. The fix takes ten minutes: cut the block into the shape you want, then steam it or simmer it in a shallow pan of water or seasoned broth for about 10 minutes. This softens the bitterness, plumps the tempeh up and opens it to soak up whatever marinade comes next. For extra flavor, simmer it right in your marinade, the way we do for our Tempeh Reuben Sandwiches.

Three Ways to Cook It

• Crumble it: Break simmered tempeh into small pieces with your fingers and brown it in a little oil with onion and spices. It makes a hearty, high-protein swap for ground meat in tacos, chili and pasta sauce. Try it in our Tempeh Bolognese or Chipotle Tempeh Taco Bowl.
• Cube and sear it: Cut tempeh into bite-size cubes, simmer, then pan-sear in a hot skillet until golden on the edges and toss in a glossy sauce at the end. Our Tempeh Teriyaki Stir-Fry is a great weeknight place to start.
• Slice it thin: Cut the block into thin strips or slabs, marinate them, and fry until crisp. This is how you get smoky, salty Maple Smoked Tempeh Bacon for breakfast plates and sandwiches.

Buying and Storing Tempeh

Fresh tempeh is firm, with a white, slightly fuzzy coating that holds the beans together. That coating is a normal part of the fermentation. A few small gray or black spots are normal too, but if a block smells sour or like ammonia, or feels slimy, toss it. Unopened tempeh keeps in the refrigerator until the date on the package. Once opened, wrap the leftovers tightly and use them within about five days. Tempeh also freezes very well, so it’s handy to keep an extra block in the freezer for busy nights.

Recipes to Try This Week

New to tempeh? Start with the Tempeh Teriyaki Stir-Fry, where the sauce does most of the work. When you’re ready for something cozier, the Tempeh Bolognese is pure comfort over a big bowl of pasta, and the Tempeh Reuben will win over even the deli-sandwich fans at your table. For more plant proteins to explore, see our Tofu 101 and Vegetarian Basics guides.

A note on nutrition: tempeh is a good source of plant-based protein, but this post is general cooking inspiration, not medical or dietary advice. Check with a healthcare provider for guidance specific to you.

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