When I was growing up, my grandma lived with us and she took care of us when we were little. Grandma was the best cook! Today my siblings and I reminisce about grandma’s cooking and what she made in the past for us. Oh they were so yummy….grandma made this, grandma made that…! We could go on and on about her cooking. Grandma went to the “market” for an hour or so (not really a market but to the corner street where a whole bunch relatives and friends sat and talked and the vegetables seller came with their carts and sold their produce) every morning. She brought home fresh vegetables, meat, eggs, tofu, tempeh and many other items. In her wicker basket frequently I found tofu and tempeh and I thought to myself “why tempeh again grandma? Didn’t we just have tempeh a few days ago?” Tempeh and tofu were very cheap and often called the poor man’s food.

After I left Indonesia how much I missed tempeh as I couldn’t find it in the store 40 some years ago. I craved eating delicious tempeh from Indonesia!. Since then tempeh has become my favorite food. Today it is easy to find at the health food Co-op or Asian grocery store and it has become an increasingly important role in the vegetarian diet in North America. Even non-vegetarians consume it in the form of meat extenders.

Tempeh, which originated in Indonesia, is a firm, whitish soy product having a fresh, yeasty, clean aroma. You may make it at home by briefly cooking dehulled soaked soybeans, inoculating them with Rhizopus oligosporus (it can labeled as “ragi tempeh”) wrapped in lightly steamed banana leaves or plastic and incubated in a warm place for 24 – 48 hours. The beans will be permeated with a white mycelial mass to form a firm cake.

As a vegetarian tempeh can be used as a source of protein. It has nutty taste and chewy textured. It can be steamed, sautéed, baked, fried or mixed in with other vegetables. It is also rich in many nutrients, high in protein, vitamins, and minerals but low sodium and simple carbohydrates.

Tempeh isn’t for everyone if someone is allergy to soy but certainly it gives many health benefits:
– It promotes heart health
– It promotes bone health
– It has anti cancer properties
– It relieves hot flash
– It influences gut microbiota
– It contains prebiotics
– It potentially reduces inflammation
– It keeps you full and promotes satiety
– It may reduce cholesterol level
– It could reduce oxidative stress

Try introducing more soy products into your diet including tempeh. What a better way to fight disease and promote lifelong wellness!

See the recipe below and enjoy!

Yin Schaff, Health Ministries Coordinator

 

Easy Tempeh Bacon

8 oz tempeh
1 Tbsp oil
3 Tbsp tamari or coconut aminos 2 1/2 Tbsp maple syrup
A pinch of salt
1 1/2 tsp liquid smoke
1 1/2 tsp smoked paprika
1 dash cayenne pepper – optional

Instructions:

Slice the tempeh in half width wise (so you can have 2 even square) then thinly slice each square in thirds so you have six very thin squares (it’s easiest to do this by placing the tempeh flat on your cutting board and holding the knife horizontally for an even cut). Then slice each square into three rectangular strips.

In a shallow bowl, rimmed plate, or baking dish, whisk together the oil, tamari, maple syrup, salt, liquid smoke, smoked paprika and cayenne (optional).
Taste and adjust flavor as needed. It should be quite salty, smoky, a little spicy and plenty of sweet (even a little too sweet, as it needs to balance the bitterness of the tempeh).

Add the tempeh and toss to coat (using a pastry brush is helpful for fully coating). Marinate for 10 – 15 minutes, flipping once for even flavor dispersion.

Preheat the oven to 400 F and line a baking sheet with parchment paper.

Transfer tempeh (reserving excess marinade for brushing) to the parchment lined baking sheet and arrange in a single layer.

Bake for 10 minutes, then remove from the oven, flip and brush generously with reserved marinade. Bake for 8 – 10 minutes more, or until browned and slightly crispy.

Enjoy immediately or store cooled leftovers in an airtight container in the refrigerator for 5 days, or in the freezer for up to 2 months. Reheat in a 350 F oven or on the stovetop over medium heat until hot.

Courtesy: Minimalist Baker
https://minimalistbaker.com/easy-tempeh-bacon/