Tempeh recipes
Tempeh is a fermented soya bean paste with a chewy texture and distinctive flavour, and can be used as a meat substitute in recipes. Tempeh is robust enough to be thinly sliced or grated before cooking and can be deep-fried, shallow-fried, baked or steamed. Originating in Indonesia, tempeh is a good vegetarian source of protein with a firmer texture and stronger flavour than tofu.
This vegan Buddha bowl is a brightly coloured visual feast. Wherever you go in Indonesia, you will always find gado gado on the menu, although the ingredients vary enormously. This Buddha bowl takes inspiration from the colours and flavours.
Each serving provides 654 kcal, 37g protein, 31g carbohydrates (of which 21g sugars), 40g fat (of which 15g saturates), 13g fibre and 2.3g salt.
More tempeh recipes
Storage
Tempeh is normally sold frozen: under no circumstances should it be re-frozen if previously defrosted.