Recipes

 


Resize mama cookingWe are constantly looking out for new recipes to try out with tempeh (as if we don't have enough already!). If you have a creative/innovative/just-plain-tasty tempeh recipe that you wouldn't mind sharing with everyone, please write to us and we may try it out and publish it in our website (with your name, of course).

Meanwhile, check out our current recipes under our 'Ideas and Recipes' section. We will be updating this as often as possible, so keep checking back for new ways to eat your soy beans.

 

 

 

 

 

 

 


 

Recipe-SateTempeSate Tempeh (Satay Tempeh)

gluten free

This is a traditional Indonesian recipe. The tempeh is marinated prior to cooking on the barbeque.
Ingredients:

  • 225g Primasoy tempeh, cubed
  • 1 onion
  • 1 clove of garlic
  • red chilli or capsicum
  • 150ml coconut milk
  • 1 tsp lemon zest
  • 1 tsp galangal powder
  • 1 lemon grass
  • 1 tbsp Salt
  • 1 tbsp sugar

Put the onion, garlic, red chilli (or capsicum for those who do not like chilli), lemon zest, galangal, lemon grass in a blender.

Mix the spices with coconut milk and boil. Add the tempeh cubes and continue boiling until the liquid is reduced to about half. Cool down.

Put the tempeh cubes onto satay skewers and barbeque each side until golden brown.


Recipe-TempehSaladTempeh Salad

gluten free

This delicious salad may be served with a variety of dishes such as curry, the tempeh in the salad may be fried or grilled. If desired, your favourite vegetables may be added to this dish.

Ingredients:

  • 225g Primasoy tempeh, cubed, fried or grilled
  • 1 cucumber, cubed
  • Chili or capsicum , cubed
  • lemon peel, about the size of a coin, sliced thinly
  • tomato, cubed
  • basil leaves
  • salt or fish sauce
  • lemon juice

Mix all ingredients and serve.


Recipe-CurryTempeh1Tempeh Curry

gluten free

This dish can be prepared well ahead of serving time. In fact, the flavor is enhanced when the tempeh is allowed to absorb the curry flavour for a while.

Ingredients:

  • 225g Primasoy tempeh
  • 1 onion
  • 1 clove of garlic
  • 200g beans
  • 2 chilli
  • 150ml coconut milk
  • lime leaves
  • galangal
  • 1 bay leaf
  • 150ml water
  • Salt and sugar
  • 100ml water

Fry the onion and garlic for 2 minutes and add water , galangal and bay leaf. Bring to boil for about 5 minutes. Add tempeh, beans and coconut milk. Season with salt and sugar and boil for another 15 minutes.


Recipe-TempehGoreng1Tempeh Goreng (Fried Tempeh)

gluten free

Basic Tempeh Goreng

Note this is not the one shown in the picture above - you can scroll down for that recipe (Tempeh wi thbatter). Tempeh goreng (no batter) is the most basic recipe, and is very easy to prepare. The fried tempeh may be then eaten as a snack, served as a side-dish or eaten with rice and sambal (chili sauce).

Ingredients:

  • 225g Primasoy tempeh, slice to about 1 cm thickness
  • 2 cloves of crushed garlic
  • 1 tbsp of salt
  • Coriander powder ( optional)
  • 100mL water
  • Frying oil

Mix the garlic, salt and water. Dip the tempeh slices in the salt/garlic water and fry until golden brown. Serve!

 

Recipe-TempehGoreng2Tempeh Goreng with batter

Ingredients:

  • 225 Primasoy tempeh, thinly sliced to about 1 cm thickness
  • 200 ml water
  • 2 cloves of crushed garlic
  • 1 tsp salt
  • Coriander leaves, chopped
  • 2 Spring onions, sliced
  • 2 tbsp rice flour
  • 1 tbsp corn starch
  • 1 tbsp plain flour
  • Frying oil

Mix all ingredients except the tempeh. Add water if necessary. The consistency of the batter should not be too thick. Dip the sliced tempeh in the batter and fry until golden brown. Serve immediately.


 

tempeh rendangTempeh Rendang

gluten free

Rendang originated from Padang, Sumatra and is a dry and rich dish. Generally, the rendang we see outside of Sumatra, is a sauce and is actually called ‘kalio”.  The use of turmeric leaves adds some flavour to the rendang. You can buy turmeric leaves from some Indonesian grocery stores.

Ingredients:

100g desiccated coconut

450g tempeh, cut in cubes about 2x2x2cm

2 large potatoes cut in cubes about 2x2x2cm

400ml of coconut cream

1 turmeric leaf

1 lemon grass

3 kaffir lime leaves

6 red chillies

5 onions

4 cloves of garlic

2 cm ginger

1 tbsp coriander

½ tbsp turmeric

½ tbsp cumin powder

1 slice of dry galangal ( about ½ cm thick)

In a non stick frypan, heatthe desiccated coconut until golden brown and aromatic. Blend in a food processor to make crumbs.

Boil the coconut milk and add all the ingredients, including the tempeh and potatoes over medium heat. Continue stirring until the sauce thickens and simmer for a further 30 minutes.  Serve with boiled rice.

Serves 4.


 

Our Tempeh Served at Restaurants Around Australia

Click on the images to enlarge.