Tofurky · 85 g
Tofurky Organic Tempeh Soy Cake
What it is
This is a fermented soybean product, formed into a dense cake. It is made from whole soybeans that have been cooked and then allowed to ferment with a starter culture, typically a type of mold called Rhizopus. This fermentation process binds the soybeans together into a firm, chewy block. It has a distinct nutty and earthy flavor profile that develops during fermentation.
How people cook with it
Tempeh is a versatile ingredient that can be prepared in many ways. Its firm texture makes it suitable for a wide range of cooking methods.
- Marinated and grilled
- Cubed and stir-fried
- Crumbled into sauces
- Baked into dishes
Before cooking, tempeh can be steamed for about 10 minutes to soften it and reduce any potential bitterness from the fermentation process. After steaming, it can be cut into cubes, strips, or crumbled. It readily absorbs marinades, so marinating it for at least 30 minutes, or even overnight, will impart a lot of flavor. Once marinated, it can be pan-fried until golden brown and crispy, baked in the oven, grilled, or added to stews and stir-fries. Its firm texture holds up well to cooking.
How it differs from similar foods
Unlike tofu, which is made from soybean curds, tempeh is made from whole soybeans. This gives it a much firmer, chewier texture and a more pronounced, nutty flavor. The fermentation process also contributes to its unique characteristics and digestibility.
How to keep the rest
Unopened packages of tempeh can be stored in the refrigerator until the expiration date. Once opened, it should be tightly wrapped or placed in an airtight container and refrigerated. It can also be frozen for longer storage, which may slightly alter its texture.