tempeh

While away, I fell into something perhaps best described as a tempeh stupor. Any meal featuring the stuff got ordered because no two dishes arrived at any given table in quite the same way. Cut into paper-thin sheets, sometimes slightly thicker squares, often into tiny crunchy batons, but always deep-fried to a golden crisp, and always – always – it was good. Lots of ideas simmered away in the back of my holidaying mind, mostly how to introduce it all the blokes on my return. How you prepare your eaters matters almost as much as how you prepare the food itself at times, and to simply presume they would like tempeh any less than the tofu they now consume, happily, without a trace of suspicion, would be because I’d not done my usual bang-up job of selling it to them.

Tofu took some time. It’s only right that tempeh should, too.

The thing about tempeh is that, like its mellower cousin tofu, it is an acquired taste. Not acquired in that it has a strong flavour or fragrance like, say, a ripe stilton, but that its place in the kitchen takes a little time to sort out, to fit in with your style of cooking, to work around the constraints of what works taste-wise within your little group. Tofu is a great absorber, a real sponge, drinking in the flavours surrounding it, whereas tempeh is richer and fuller, a toothsome texture that, yes, will happily blend into a dish, but manages to somehow resist just a little, to command some attention. Tofu may be able to fool some of the people some of the time, but tempeh isn’t fooling a soul.

This, rather pleasingly, they loved. Sold.

palm sugar fried tempeh

Take a block of tempeh and cut it into short, thin batons (the pic above - ah, nasi campur, how I love thee - serves as a good guide). Heat a puddle of peanut oil - better still, coconut oil - in a wok and, when hot, fry the tempeh in small batches until golden. Drain on a crumpled paper bag (or kitchen paper if yours is a better-stocked home than mine).

Whisk up a little sauce of a couple of teaspoons of tamarind paste, a glug of ketcap manis, and 2 tablespoons of palm sugar with about 1/2 a cup of water. Drain the oil from the wok, set it over a low heat and chuck in the fried tempeh followed by the sauce. Let things simmer and bubble away for about 5, maybe 6 minutes, until all is coated and glazed and it all smells very good.

Serve with lots of sliced red chilli and fried shallots and, if you're brave, fried slivers of garlic.  

Comments

[Johanna GGG]

Tempeh is indeed more challenging than tofu but also sometimes more satisfying - read a great post about tempeh reuben on yogi kitchen and enjoyed the explanation of why tempeh was just right for the sandwich - I love glazed tempeh and can highly recommend tempeh in an asian corn soup which I have made a couple of times. But there are days it just isn't quite right so hope you manage to win over your blokes with the good days!

[Ganga]

It looks fantastic, Lucy. Love your post, and good luck with those guys of yours.

[another outspoken female]

I was in more of a tempeh frenzy rather than stupor and a little reluctant to eat the Australian variety on return. Savouring the memory of the wonderful Balinese variety, with small soya beans. Oh happy days! There's something rather magical about sugar with tempeh. Glad the blokes have adopted it as a new found friend.

[kathryn]

I'm always slightly stunned when people don't like tempeh. I love it, absolutely love it and I know we all have different tastes, but, but, but.

However your post is very true, it's important to lay the groundwork with something new, especially something bean-like and rather odd. It's like the Madhur Jaffrey tofu with tomato and coriander dish I've mentioned to you - it's the dish I cook for those who are suspicious of tofu. Oh yes, that and soy bombs of course.

This sounds utterly delicious. Of course.

[Sasa]

Uuuhm, can't remember either, was bloghopping and thinking "meh, meh, gonna stop soon, these all suck" and then I chanced upon you ^_^ Now I have faith again.

[Kip]

Tempeh is soycrack to me and this sounds divine! I crave it like people crave chocolate, so will definitely be giving this a try soon. Thanks!

[Elaine]

I'm coming here after reading Kathryn's latest post. Dare I call tempeh a "good" food? But for the right reasons: flavour, texture and delicious-ness -- as well containing those essentials we call nutrients.

Re-reading the ingredients and method as I write this has made my mouth water. Oh. My.

Sold. Without even tasting.

[Lucy]

johanna: just googled that post...great blog find, thank you! because it's chewy, it's such a luscious flesh-substitute.

ganga: each day is a learning curve...and i reckon there's a post in all of that cooking for 4 stuff, too. x

aof: yes. i do believe that we have been spoiled now; that we're going to have to make our own...actually, that could be a great challenge one day...what say you?

kathryn: yes! groundwork. totally the word i was looking for. and, ahem, when will you be blogging that WONderful little madhur number?

sasa: that's hilarious! i love the meh-meh-meh thing (happens to me, too).

hi kip: soycrack - SO true. i'm addicted. have you been to indonesia? there, it's like soycrack turnd up to eleven...next holiday destination, perhaps?

elaine: yess! good food for certain. the best kind, i think, in that it fills you up, too, being packed with protein. delicious-ness is so important if its to be the full experience...yeah, i knew this was you. x

[Kip]

Yes! I was actually considering Indonesia this month as I was hoping to already be in Malaysia, but it fell through! Maybe in the new year...