Let me introduce you to my tempeh with mixed stir-fried vegetables. I did it! I finally cooked tempeh! Do you know it?

I mentioned tempeh some time ago in the article dedicated to the third lesson of the cooking course, in which I explained that I was not an expert in tempeh.
I still am not, an expert, but now I’ve cooked it! And with excellent results, I’ll tell you. 😀

This debut recipe of mine is tempeh with vegetables, a recipe that’s simple to make. Yes, because… you need to start with simple recipes.

And now my impressions are urgently needed.

First of all, as I was saying, having made one recipe doesn’t make me an expert. 😀 So, if among you readers there is someone more experienced than I am, I gladly welcome suggestions and advice to improve my skills and to be able to propose in the future, to you and to me (and to the family jury!) other and always better recipes with tempeh.

Indeed, beyond personal skills, it should be noted that tempeh has a somewhat particular taste. Well, alternative meat products are a bit particular at first taste. They all have a taste that might seem foreign to us, if only because they do not belong to our traditional culinary culture and because we all necessarily have taste buds accustomed to other flavors. And, in terms of peculiarity, tempeh has an even more ‘particular’ taste than tofu or seitan, that should be said.

I think everyone should find the recipes suitable for themselves, and find the best way to cook tempeh, which is the best for themselves and their own palate.

With tofu and seitan, which are the meat substitutes I know better for now, that’s exactly what happened. The first few times I cooked them I was afraid I wouldn’t be able to make them tasty, then I found some clever recipes, suitable for me (for example this tofu pâté and this seitan with green pepper), and from then on… it was all downhill. 😉

What is tempeh:

Tempeh is a soybean derivative, practically a cousin of tofu. It differs from tofu because it is made with fermented soy, with the pros and cons that this entails. Fermented products are, as you certainly know, more nutritious, more digestible, and have a more intense flavor than the same product that is not fermented.
And it is precisely this more intense flavor that makes tempeh peculiar, and that can make it ‘difficult’ at first impact.

That famous aftertaste of nuts and mushrooms that you read about everywhere, I frankly don’t feel confident to confirm, in my opinion, tempeh has simply its own flavor and that’s it. It has a strong, slightly bitter taste, which is not easy to explain to someone who has never tasted it.

So… taste it, won’t you? What are you waiting for? 😀

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