Comments on: Homemade Tempeh

By: Orange, Pomelo, Lemon and Ginger Preserves | Modern Beet

Orange, Pomelo, Lemon and Ginger Preserves | Modern Beet — Fri, 08 Jan 2010 03:50:44 +0000

[...] that I feel like embarking on culinary adventures. Homemade tofu, jelly, pickles, sauerkraut, tempeh, and sausage are the sorts of things I am talking about here — things you can easily buy at [...]

By: Alyss

Alyss — Mon, 10 Aug 2009 23:54:35 +0000

What a neat post! I found your blog googling for creamed chard recipes and then decided to start at the top and work my way through it. I have only had tempeh once or twice but am a fermenting fanatic. I would like to try tempeh sometime :) Great blog!

By: another outspoken female

another outspoken female — Thu, 06 Aug 2009 22:14:29 +0000

What a fantastic post. I love the idea of making tempeh from scratch, though not sure where in Australia I can get the spores.

Next time I cook it I will try your steaming tip, thanks for that :)

By: Erin

Erin — Sat, 20 Jun 2009 20:25:45 +0000

You’re welcome!

I fell in love with it when I made tempeh reubens a few years back. Now, I like to cut it into cubes marinate it with a little soy sauce, and honey before cooking it up and having either a sandwich or salad full of cucumbers, sprouts, avocado with tahini sauce. I also add it to stir frys and curries, but nothing beats the reuben or honey soy marinade in my eyes.

By: Jen

Jen — Sat, 13 Jun 2009 15:38:34 +0000

Amelia — great to hear from you! I am guessing life is pretty hectic with bar preparations, but I would love to catch up soon!

maybelles mom — fava beans are one of my absolute favorites, and I definitely don’t mind the shelling. Another one like that is stemming elderberries… but they are well worth it for elderberry jam

Erin — thanks!! that’s a really sweet comment :) How do you typically cook tempeh?

By: Erin

Erin — Thu, 11 Jun 2009 22:42:24 +0000

This is why I like you Jen, one week you are contemplating pork belly and the next you are making your own tempeh! I am all over this recipe, tempeh is a weakness with me.