Tempeh… meh.
Despite my passion for all things soy, I rarely find a tempeh dish I like. That is, until Chef Jake Farrar came to Tasty and Meatless to show us how he does it. His secret? He grates the tempeh, giving it a chew factor that makes a satisfying base for this multi-layered experience.
So, what’s the difference between tempeh and tofu? Here it is: they are both from whole soy beans but tofu is made by curdling fresh hot soy milk with a coagulant (often seaweed) whereas tempeh is made by fermenting cooked soybeans with a mold. I just never could get over that part. But supposedly that mold-with-soy dance creates beneficial enzymes that help our gut resist intestinal infections. Tempeh also has more protein and fiber per cup than tofu so I’m glad I found a way to love it! Thanks Chef Jake!
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