How to Cook Smoky Tempeh (Easy & Delicious!)

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Learn how to cook Tempeh using this simple and fool-proof method!It’s tasty, it’s hearty, and it’s packed with plant-based protein.

“What even isTempeh?” That’s definitely the most common response I get after I tell people how much I love it. Well, friends – fear not! Today I’m going to not only de-mystify this plant protein, but I’m also going to share thebest and tastiest way to make it.

Let’s start with the basics:

Tempeh is a fermented soy product, with origins from Indonesia. Basically, it’s compressed soybean “cake” that’s held together through a natural (and totally safe) fermentation process.
Tempeh is NOT TOFU! Both are made from Soy, but Tempeh is made fromwhole soybeans. This gives it achewy andhearty texture (which I personally love).Some brands of Tempeh may add additional grains in addition to soybeans, such as brown rice or barley, to give it additional bite.
Tempeh itself is pretty bland and flavorless. This is a good thing, because we can add whatever flavors we’d like to it via yummy marinadesand sauces.

Now that we’ve got that covered, let’s move on to cooking. Many people complain that Tempeh tastes “sour” or has a weird “wang” to it. This is true –if you do not cook it correctly!Thebest way to cook Tempeh is to steam it first, which not only eliminates this odd flavor, but also allows the soybeans to “puff” up and absorb maximum flavor.

So steam, marinate, then cook, right?WRONG! I don’t know about you, but I hate extra steps in the kitchen. Which is why I’ve come up with my own way to cook Tempeh that combines all three of those steps…in one!

First, cut your block of tempeh into strips around1/2″ inch thick.

Next, prepare the “marinade” for the Tempeh.

This recipe is hands-down my favorite way to prepare Tempeh…it’s Smoky, Zesty, and subtly Sweet.We’ll use…

Tamari,to give a nice golden color and depth of flavor,
Liquid Smoke,Smoked Paprika, andBlack Pepper, to add more umami-goodness,
a touch of Maple Syrup,to help caramelize the Tempeh,
and someVegetable Bouillon(or Veggie Broth) for extra liquid and flavor.

Whisk those ingredients together into a bowl or large measuring cup, then set aside.

Then, evenly place your Tempeh along the bottom of a large, non-stick pan.

Here’s where I divulge my secret – I’vecombined the marinating, steaming, and cooking process all into one, simply by adding extra liquid to the marinade! All we have to do is bring the pan to medium-high heat and pour the marinade over the Tempeh…

Once the marinade comes to a simmer, reduce the heat to medium. As the liquid in the marinade evaporates, we simultaneouslysteam the Tempeh andinfuse it with flavor! Once the water starts to simmer, begin to flip the Tempeh every 3 minutes. This is key for even browning and puffiness.

You’ll notice that once most of the liquid from the marinade evaporates, the remainder will start to look “sticky.” This is when we act fast! Flip the Tempeh almost continuously to evenly caramelize every side and get that golden goodness we’re looking for. Continue to do this until all of the water evaporates from thepan, then remove from the heat.Note: pay attention and see if your pan has spots that are hotter than others. You may have to move the Tempeh stripsaround a bit to ensure even cooking!

And that’s it, friends! I know there are a lot of pictures, but this method really isso simple. Cut, Whisk, and Simmer – that’s it! The Smoky Tempeh marinade has only6 simple ingredientsand the whole dish is ready in about 15minutes or less.

I use this Tempeh on practicallyeverything – it’s great in Buddha Bowls, in Salads, Sandwiches, and even as a Vegan “Bacon” replacement!If you’re looking for more recipes using Tempeh, you’ll also love this Roasted Vegetable Salad with Smoky Tempeh and this !

How to Cook Smoky Tempeh

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Learn how to cook Tempeh using this simple and fool-proof method!It’s tasty, it’s hearty, and it’s packed with plant-based protein.

Author: Caitlin Shoemaker
Prep Time: 3 Minutes
Cook Time: 12 Minutes
Total Time: 15 minutes
Yield: 2-3 Servings 1x
Category: Main
Method: Stovetop
Cuisine: American

Ingredients

Scale

1 8 oz. package of Tempeh
1 tbsp Reduced-SodiumTamari*
1 tbsp Maple Syrup
1 tspVegetable Bouillon + 1 cup Warm Filtered Water*
1/2 tspLiquid Smoke
1/2 tspSmoked Paprika
1/4 tspBlack Pepper, or to taste

Cook ModePrevent your screen from going dark

Instructions

First, remove the Tempeh from its packaging and cut it into strips that are around 1/2″ thick.
Next, make the “Marinade by whisking all of the remaining ingredients together in a small bowl or glass.
Line Tempeh in Nonstick Pan and evenly pour the Marinade over it.
Bring the mixture to a simmer over medium heat for and cook for 3 minutes, then flip the Tempeh Strips. Repeat until the most of the liquid has evaporated and the marinade starts to look “sticky.” You will notice that the Tempeh will slightly increase in size as the marinade evaporates.
Then, reduce the heat to medium-low and begin to frequently flip the tempeh to ensure all pieces and sides are equally browning. Pay attention to which areas of the pan are cooking faster than others, and try to switch the Tempeh in those areas.
After all of the liquid has evaporated from the Pan, cook the Tempeh for 30-60 seconds more, flipping frequently. You should keep the Tempeh touching the hot pan long enough so the side caramelizes and gets brown, but not so long so that it sticks and burns.
Remove from the heat, and serve as desired.

Notes

Tamari may be substituted for Soy Sauce, Liquid Aminos, or Coconut Aminos. I have triedall of these substitutions, however, and Istrongly recommend you use Tamari
Maple Syrup may be substituted for equal parts Agave, Coconut Sugar, or Brown Sugar
Vegetable Bouillon may be substituted for regular Vegetable Broth
I haveonly tested this recipe in non-stick cookware, and recommend you use the same

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How to Cook Smoky Tempeh (Easy & Delicious!) - From My Bowl (2024)

FAQs

How to cook lightlife smoky tempeh? ›

In a skillet over medium heat, add the oil and smoky tempeh. Cook for 5-7 minutes per side or until strip is slightly crispy. Remove from heat.

Find Out More ›

How do you cook and eat tempeh? ›

Tempeh must be cooked before it's eaten, so many recipes call for steaming the cake first, both to kill the culture and to add moisture. After steaming, you can cube, slice, or grind it, depending on the dish and the texture you want to achieve.

Show Me More ›

Does packaged tempeh need to be cooked? ›

Packaged tempeh is pre-cooked so you can easily enjoy it right from the package (on sandwiches, salads, etc), but I highly recommend cooking it so that it tastes better. A lot of people suggest steaming the tempeh before marinating or cooking to help remove any bitterness.

Know More ›

What are some tricks to cooking tempeh? ›

Simmer the tempeh to soften the flavor.

Before using tempeh in any recipe, you can soften its bitter flavor by simmering the cubes for a couple minutes in the microwave or in a saucepan on the stove. An alternative to simmering: set a steamer basket in a pot and steam the cubes for 10 to 15 minutes. Drain and pat dry.

Do I need to cook LightLife tempeh? ›

Many of our LightLife products go through a pasteurization process after they have been packaged. This pasteurization step is a critical food safety step in our process and fully cooks the product. Although you can safely eat them out of the package, we recommend following the cooking instructions on the packaging.

What to eat tempeh with? ›

Quinoa, cilantro lime rice, soba noodles, and cauliflower rice are some of my favorites. Then add a veggie like roasted Brussels sprouts, roasted broccoli, or sautéed mushrooms. Finish it with a punchy sauce like peanut sauce, tahini sauce, chipotle sauce, or cilantro lime dressing.

How do you add flavor to tempeh? ›

Liquid Smoke, Smoked Paprika, and Black Pepper, to add more umami-goodness, a touch of Maple Syrup, to help caramelize the Tempeh, and some Vegetable Bouillon (or Veggie Broth) for extra liquid and flavor.

Explore More ›

Can you eat smoked tempeh raw? ›

Can You Eat Raw Tempeh? Tempeh should be cooked before being eaten and should not be eaten raw. Prior to being cooked, tempeh has almost no nutritional value and doesn't have a very pleasant taste. Before adding tempeh to anything you should cook it to ensure you get the most flavor and nutrition out of your food.

How do you cook tempeh without killing probiotics? ›

Doesn't cooking tempeh kill the good bacteria? Just on the outside. As long as the internal temperature doesn't get too hot the probiotic stimulators will remain alive. That's why we recommend you don't cook in the microwave.

Tell Me More ›

What is the best way to cook Lightlife smart dogs? ›

Cooking Instructions

GRILL: Lightly coat grill with oil: preheat on MEDIUM. Grill Dogs 6-7 minutes, turning frequently. Do not overcook.
STOVETOP: Boil water; turn off heat and place dogs in water for 2 minutes.
MICROWAVE (1,100 WATTS): Heat 1 or 2 dogs on HIGH in covered dish with 1⁄2 cup warm water 45 seconds-1 minute.