Let's Make Some Sautéed Tempeh

Sautéed tempeh is a fun cooking technique and can lead to many, many dishes which you can create in just minutes.

But first, remember to steam your tempeh. While you do not have to steam your pre-packaged tempeh before sautéing it (because it's usually already pre-cooked), I highly recommend you do this for 10 minutes anyway. Not only will this process remove some bitter overtones, but the tempeh will swell a bit which helps it to accept more flavors.

My Calphalon pan

I use Calphalon pans
for oil-free frying.
Learn why here.

  1. The basic sautéing (or frying) method is to heat about 1/4 cup of vegetable broth in a pan over medium-high heat and cook your tempeh until browned. Add a little more water, as needed, until your tempeh is heated through.

    You can also use a little olive oil, if you prefer.

  2. The type of pan you use when cooking tempeh (which is a high-protein food) can really make or break your experience. Check out the article I mention on the right to get to the bottom of this.    :)

Here are some more sauté ideas...

  • Slice the tempeh into thin slabs before sautéing/frying to add to sandwiches;
  • Crumble or grate your tempeh before sautéing, then add your favorite flavors from the Tempeh Vegan Flavor Matches to make a delicious chili, special sauce, or soup;
  • Steam your tempeh in a small pot with a little veggie broth (1/2 cup), then grate and add a little sage, thyme, marjoram, organic Tamari (healthy soy sauce), rolled oats and water to form little "sausage patties", then refrigerate on a plate for 1/2 hour. Sauté/fry in a little oil until browned;
  • Cut your tempeh into cubes, and brown in a little oil or tamari to add a delectable flavor before pouring a yummy sauce over the top.

Here are some ideas for sauces to pour over your cooked tempeh...

  • Make an easy gravy: Brown 1/3 cup flour in a dry pan until you can faintly smell it (5-10 minutes -- watch carefully!). Stir in 1/3 cup nutritional yeast. Slowly add 1/4 cup oil and 2 cups warm water. Cook until thick and bubbly, adding Tamari (or salt) to taste, plus your fave herbs and spices (I like to add garlic and onion powders, sage, and parsley);

  • Make an easy peanut sauce: In a blender place 1/4 cup organic Tamari soy sauce, 1/8 cup brown rice vinegar, 1/3 cup water, 1 Tablespoon maple syrup, 1/2 teaspoon sea salt, ground ginger (to taste), 2/3 cup chunky peanut butter, 2 Tablespoons toasted sesame oil, 1/2 teaspoon paprika and hot pepper flakes (to taste), and blend until smooth;

  • Make a simple sesame sauce: In a blender place 1/2 cup sesame seeds, 1 teaspoon minced garlic, ground ginger (to taste), 5 Tablespoons extra-virgin olive oil, 1 teaspoon sesame oil, 1/8 teaspoon red pepper flakes, 6 Tablespoons organic Tamari, 1/2 cup veggie broth, and blend until smooth.

These are just ideas to get your creative wheels moving. Sauces are key to a satisfying vegan experience. Always experiment and always stretch that creativity muscle. There's never a right way or a wrong way to do things, there's just your way.    ;)

Remember to let the Tempeh Vegan Flavor Matches guide you in your quest for the perfect tempeh recipe.

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Join us December 5th for our next recipe-free seasonal online cooking class - Click here to learn more!