Buzz
While tofu holds a special place in my heart, tempeh might just be the ultimate soy-based meat alternative. Packed with more protein than tofu, its crumbly texture and distinctive nutty, earthy taste are unmatched. It’s truly one of a kind.
That said, tempeh tends to be even more polarizing than its smoother, non-fermented cousin—impressive, considering how strongly some people feel about tofu. While taste is subjective, much of the hesitation around tempeh stems from improper cooking. When not prepared correctly, its delightful nutty and earthy notes can turn bitter, and its texture may become dry and crumbly. However, these issues aren’t inherent to tempeh itself. A quick steaming session can resolve both problems effortlessly.
Steaming transforms tempeh into a far more enjoyable and flavorful ingredient, and it’s surprising that this step isn’t highlighted on packaging. (I currently have four tempeh blocks from two brands in my fridge, and none mention steaming.) This simple, quick prep step removes any bitterness and softens the texture, while keeping the surface dry enough to achieve a perfect crisp when fried. If you’ve ever disliked tempeh, give steaming a try—it might just change your mind. Here’s how to do it.
Begin by slicing your tempeh into your desired shape, then place it in a steamer basket inside a saucepan or Instant Pot with about half an inch to an inch of water. Cover and steam on high heat for 15-20 minutes on the stove, or use the Instant Pot’s steam function at high pressure for 4-5 minutes. (You can opt for a natural or quick release, depending on your schedule.) The result is perfectly tender tempeh, ready to absorb any flavorful seasonings you plan to use.
