I gotta be honest with you, I don’t think there’s a way to make tempeh taste really good. I reckon the best you can do is to mask it by smothering it in flavourful things but even then I still find myself preferring tofu over tempeh with the same preparation method.
I know this isn’t a very helpful comment but sometimes there are foods which just aren’t on the same tier as others and tempeh is one of those things in my opinion.
Fun fact though: tempeh is arguably the only fermented soy product that developed independently of all the other fermented soy products, which is kinda neat.
Reading this as a SEA person, made me irrationally mad. Tempeh Goreng with rice and sambal (chili gravy) is so nice.
Oh, don’t get me wrong I’m terminally Angloid (as if that wasn’t apparent from my original comment lol.)
I didn’t mean to make you mad. I wish I could appreciate tempeh as much as some people do but I have a pretty sensitive palate. To each their own.
THE trick that anyone cooking tempeh should know is that you need to steam it before using it. Just steam it for a little bit before baking, or frying, or whatever and you’ll get rid of that sharp, almost chemical taste tempeh tends to have.
Thanks for the info!
