How to Cook Perfect Tempeh

Serves: 2 · Prep: 5 min · Steam: 10 min · Cook: 8 min

Storage: Keeps well in the fridge for 4–5 days. Reheat in a pan to restore crispness.

How to Make It

1. Slice one 8 oz block of tempeh into ½-inch cubes or strips.

2. Steam tempeh for 10 minutes to remove bitterness and improve texture.

3. Pat dry with a paper towel.

4. Heat 1 tbsp avocado oil in a skillet over medium-high heat.

5. Add tempeh in a single layer and season with sea salt.

6. Cook for 3–4 minutes per side until golden and crispy.

7. Add a splash of tamari or coconut aminos in the last minute if desired.

Eat Shed Glow® Meal Builder

Counts as: Quality Protein

Portions: Women 4–6 oz · Men 6–8 oz

Portions may adjust based on hunger, activity level, and individual goals.

Notes

Steaming tempeh before cooking is a game changer. It removes the naturally bitter taste and helps it absorb flavor better. Don't skip this step. Tempeh is a fermented soy product, making it easier to digest than tofu and higher in protein and fiber.