Hi there, does anyone have any cooking tips on tempeh? I bought some organic tempeh, steamed it for 10 minutes and then marinated it overnight in shoyu, wheat rice vinegar and maple syrup. Today I grilled it under the broiler and cooked it so there would be some crispiness on the edges.
The texture of the tempeh was really nice but the shoyu totally overtook the taste and all I could taste was the salt in the shoyu.
I love the marinade mixture as I sauteed Kabocha squash in it and it came out delicious, but not the tempeh.
I made the Tuna Salad (Kinda) and it was sooooooo good. My kids and hubby loved it too! I'm so excited. Everything I've made from this book so far is so delicious! I was so scared of tempeh but after making that recipe, I'm craving tempeh now ;P