If you’ve ever searched how to cook tempeh, you’ve probably seen the same advice on repeat: steam it first.
But what if that step isn’t just unnecessary… it’s actually holding your tempeh back?
We grew up eating fresh tempeh in Indonesia – where it’s never steamed before cooking. When we moved to Canada, we noticed something different: pasteurized, fridge-friendly tempeh everywhere, and recipe after recipe calling for steaming or boiling before anything else.
So we tried it all. Product after product. Recipe after recipe. And the same step kept showing up.
Here’s the truth: that advice exists for a reason – but it doesn’t apply to all tempeh.
Let’s break down why fresh tempeh like ours doesn’t need steaming or boiling – and how skipping that step can completely transform the way you cook it.
Why do recipes tell you to steam tempeh?
Most recipes recommend steaming tempeh for one main reason: to reduce bitterness and soften its texture so it can absorb flavour better.
Many store-bought tempeh products are pasteurized and vacuum-packed for a longer shelf life. That process often leads to a slightly bitter taste and a denser, sometimes dry texture. Steaming helps counteract this by softening the tempeh and mellowing out those flavours.
Fresh tempeh changes everything
Fresh, unpasteurized tempeh is a completely different ingredient.
When tempeh is made using traditional methods and kept fresh:
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It has a naturally mild, nutty flavour
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The texture is tender and alive (not dense or rubbery)
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It absorbs marinades beautifully without pre-treatment
In other words… it’s already what steaming is trying to fix. So when you steam fresh tempeh, you’re not improving it – you’re overprocessing it.
Why you should skip steaming
1. Better flavour
Steaming can wash out the subtle, nutty notes that make fresh tempeh so good in the first place.
2. Better texture
Instead of light and absorbent, steamed tempeh can become:
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overly soft
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slightly mushy
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less crisp when cooked
3. Faster cooking
No extra step = less time in the kitchen.
You can go straight from package to pan.
How to cook tempeh (the better way)
With fresh tempeh, simplicity wins.
1. Slice or tear
Cut into cubes, strips, or crumble it depending on your dish.
2. Marinate (optional but recommended)
Because fresh tempeh is naturally porous, it soaks up flavour quickly. Even 10–15 minutes makes a difference.
3. Cook directly
No steaming. No boiling. Just cook:
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Pan-fry: golden, crispy edges
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Roast: deep, concentrated flavour
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Grill: smoky and satisfying
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Crumble into sauces: absorbs everything
The problem with “One-size-fits-all” tempeh advice
A lot of recipe blogs treat all tempeh the same – but not all tempeh is created equal.
Mass-produced, shelf-stable tempeh ≠ fresh, traditionally made tempeh.
If you’re using a high-quality, fresh tempeh like ours, you should be cooking it differently.
What makes our tempeh different
Our tempeh is crafted using traditional Indonesian methods and made fresh in small batches using Canadian-grown organic soybeans.
That means:
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No need to steam or boil
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No bitterness to mask
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A clean, naturally nutty taste
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A texture that’s ready to cook right away
It’s tempeh the way it was meant to be used – simple, versatile, and full of life.
Once you try it, you won’t go back
If you’ve been steaming your tempeh all along, you’re not alone. But once you cook fresh tempeh the way it’s meant to be cooked – straight to the pan – you’ll notice the difference immediately. Crispier. Cleaner. More flavourful. No extra steps. No unnecessary prep. Just really good tempeh.