Why our tempeh doesn’t need to be steamed (or boiled)

by clementgk | Blog

If you’ve cooked with tempeh before, you’ve likely seen recipes that call for steaming or boiling it first. That advice exists for a reason — but it doesn’t apply to all tempeh. At Tempeh Goodness, we make fresh, unpasteurized tempeh that’s ready to cook straight from...

Gado Gado (Indonesian salad with peanut sauce)

by clementgk | gluten-free, soy-free

Ingredients for the salad 200 grams tempeh of your choice, sliced 2 cups of mixed vegetables (such as green beans, bean sprouts, carrots, and cabbage), blanched 1 medium-sized potato, boiled and sliced 1 medium-sized cucumber, sliced 2 boiled eggs, halved Ingredients...

Tempeh Nuggets

by clementgk | soy-free

Ingredients 20 mL (1 ½ tbsp) vegetable oil 1 package tempeh, cut into 16 strips 190 mL (¾ cup) water 1 egg 125 mL (½ cup) breadcrumbs 5 mL (1 tsp) paprika 5 mL (1 tsp) onion powder 5 mL (1 tsp) garlic powder 1 mL (¼ tsp) salt 2 mL (½ tsp) black pepper Chipotle dipping...

Soba Noodles with Tempeh

by clementgk | Uncategorized

Ingredients Peanut butter sauce: 60 mL (¼ cup) natural peanut or almond butter or non-nut alternative 5 mL (1 tsp) minced ginger 2 cloves garlic, minced 45 mL (3 tbsp) rice wine vinegar 40 mL (2 ½ tbsp) lower sodium soy sauce 10 mL (2 tsp) sesame oil 2 mL (½ tsp) red...

Rooted in tradition: the origins of tempeh

by clementgk | Blog

Tempeh is not a modern invention, a food trend, or a “new” plant-based protein. It is a traditional Indonesian fermented food with a history that stretches back to the 17th century, deeply rooted in daily life on the island of Java in Indonesia. Long before tempeh...