Tempeh is a plant-based food made from cooked and fermented soybeans. While the spongy-looking ingredient may have once been more well-known in specific foodie communities and tucked away next to ...

People in Indonesia started making this nutty-tasting bean cake hundreds of years ago. It’s made from partially cooked soybeans and fermented with a type of mold called rhizopus. If you look closely ...

Over the last few years, grocery stores have been awash in new plant-based proteins. But some of the most reliable, nutritious options have been around for hundreds, even thousands, of years. I’m ...

If you don’t have a lot of time, this is a fast and easy meal. I made a few minor changes to the recipe like doubling the tempeh and sauce ingredients, plus I served it over rice that I seasoned with ...

Whenever I lack inspiration in the kitchen, I reach for tempeh (“tempe” in Indonesian). This versatile fermented soybean cake is multi-dimensional; when deep-fried it transforms into crunchy, ...

For those of you who have not been formally introduced, tempeh is tofu's less popular but just as tasty cousin. It's essentially a less processed version of tofu, which is already minimally processed.

Tempeh, made from whole fermented soybeans, is a great alternative to tofu if you’d prefer something with a bit more chew. You can buy tempeh “bacon” at most grocery stores, but it’s also possible to ...

Tempeh, a protein-rich block of fermented soybeans, is a beloved ingredient in Indonesian cooking. On the island of Lombok you'll find it used in everything — even desserts. The most popular way of ...

Refrigerate for up to 4 days, or freeze for up to 3 months. In a large Dutch oven or heavy, deep skillet over medium-high heat, heat the oil until shimmering. Add the onion and garlic and cook, ...