Tempeh Truths – Why It's Loved, Hated and Worth Mastering

It’s nutty. It’s firm. It’s fermented. It’s… controversial.

Tempeh might be the most divisive plant-based protein on the plate. Some people swear by it. Others wouldn’t touch it twice. But the truth? Tempeh is worth getting to know—deeply.

Whether you’ve had a bad first bite or you're tofu-curious and ready to branch out, this guide is your flavour-forward roadmap to tempeh mastery.

💬 Why People Love Tempeh

✔ High in protein – ~19g per 100g serving.
✔ Minimally processed – Made from whole fermented soybeans.
✔ Great texture – Firm, meaty, satisfying.
✔ Bold flavour – Nutty, earthy, savoury with umami depth.
✔ Fermentation bonus – Gut-friendly microbes (if unpasteurised) and enhanced nutrient absorption.

🌿 Plant-based eaters love it for its versatility, nutrient density, and satisfying chew that doesn’t feel like a meat imitation—but stands on its own.

😬 Why People Hate Tempeh

🚫 Funky aroma – That fermentation? Not subtle.
🚫 Slight bitterness – Especially in less-cooked versions.
🚫 Dry or chalky texture – If not prepped correctly.
🚫 Bad first impressions – Bland steaming or straight-from-the-pack disasters have scared many off.

🔥 Truth Bomb: Tempeh needs love. It’s not plug-and-play. But with the right prep, it’s one of the boldest ingredients in your kitchen arsenal.

🔬 What Is Tempeh, Really?

Tempeh originated in Indonesia, where it's been crafted for centuries from whole soybeans naturally fermented into a firm cake. It's held together by a fuzzy white mould called Rhizopus oligosporus, which binds the beans and creates complex flavour.

It's traditionally steamed, sliced, fried, or braised—and eaten daily across Indonesian homes and markets.

🌍 Mini Cultural Sidebar: In Java, tempeh is so foundational that it's often sold door-to-door by bicycle vendors, freshly made that morning. No refrigeration. No plastic.

🧠 The Science of Tempeh Flavour

✔ Fermentation breaks down soy compounds, reducing phytic acid and boosting digestibility.
✔ Amino acids and glutamates increase, creating natural umami.
✔ The funky aroma comes from bacterial and fungal by-products—similar to cheese or sourdough.

🔍 Pro Tip: That bitterness some people taste? It's often a result of poor cooking techniques, overly thick slices, or skipping a key prep step.

🔥 How to Actually Make Tempeh Delicious

1️⃣ Steam First (Strongly Recommended)

✔ Gently steam for 10 minutes before cooking. This opens up the structure, removes bitterness, and improves marinade absorption.

🔍 Note: Steaming isn’t strictly required for every recipe (like BBQ-glazed or coconut-braised tempeh), but it’s a game-changer for most dishes—especially if you’re new to tempeh or sensitive to bitterness.

2️⃣ Slice Thin

✔ Thin = crisp. Thicker chunks can feel dry or dense. Go for slices, strips, or cubes depending on use.

3️⃣ Marinade with Acid + Umami

✔ Tempeh loves bold. Use tamari, miso, citrus, vinegar, garlic, or gochujang. Add a touch of sweetness to round it out.

4️⃣ Cook with Texture in Mind

✔ Pan-fry for crisp edges. Roast for chew. Braise for melt-in-your-mouth. Don’t serve it soft and sad.

🔥 Tofu Pairing Highlight: Tofu + tempeh + BBQ glaze → roast together for a smoky, protein-packed combo.

🧊 Storage Tips

✔ Keep refrigerated, and sealed tight.
✔ Lasts up to 10 days after opening.
✔ Can be frozen for 3 months—slice before freezing for quicker use.

🥗 Easy Ways to Use Tempeh

✔ Crumble it into tacos for a nutty mince.
✔ Slice into sandwiches or wraps—especially with pickles or spicy sauce.
✔ Add to grain bowls or salads for protein and texture.
✔ Stir-fry with noodles and lots of garlic + greens.
✔ Braise in coconut milk with turmeric and lime for a nod to Indonesian classics.

🌟 Final Takeaway: Tempeh Is an Acquired Skill—Not Just a Taste

✔ Like sourdough or olives, tempeh rewards understanding.
✔ Don’t write it off after one try. Learn its texture, tame its funk, and unleash its boldness.
✔ Once mastered, it becomes one of the most powerful flavour and nutrition tools in your plant-based kitchen.

🔥 Your Turn: Do you love or hate tempeh? What finally made it work for you? Share your story below—we’re building a better tempeh club. 🏆