Fragrant, nourishing and full of flavour, this tempeh recipe celebrates one of Indonesia’s most remarkable traditional foods. Made from fermented soybeans, tempeh has a delicious nutty flavour, a satisfying texture and is naturally rich in plant protein and fibre.
Paired with a vibrant turmeric cashew dressing, fresh herbs and warming spices, this easy recipe is perfect for a wholesome lunch or light dinner. If you’re new to cooking with tempeh, this is a wonderful place to start.
What is tempeh?
Tempeh is a traditional Indonesian food made by fermenting whole soybeans with a beneficial culture called Rhizopus oligosporus. During fermentation, the soybeans become bound together into a firm, sliceable cake with a mild, nutty flavour. Unlike tofu, which is made from soy milk, tempeh uses the whole bean, giving it a heartier texture and a higher fibre content.
Why you’ll love this recipe
This fragrant tempeh recipe is packed with warming spices and finished with a creamy turmeric cashew dressing that perfectly complements the earthy flavour of tempeh. It’s naturally plant-based, gluten-free and rich in protein, making it an easy meal for weeknight dinners or meal prep.
Why tempeh is good for you
Tempeh is a nutritional powerhouse. As a fermented food, it’s easier to digest than whole soybeans and provides an excellent source of plant protein, dietary fibre, iron, calcium and B vitamins. Fermentation also helps reduce naturally occurring antinutrients, allowing your body to absorb more of the nutrients found in soybeans.
How to cook tempeh
Tempeh is incredibly versatile and can be steamed, pan-fried, baked, grilled or crumbled into stir-fries and curries. For the best flavour, many cooks lightly steam tempeh before marinating it, helping to soften any bitterness while allowing it to absorb sauces and spices more effectively.
Turmeric and cashews: a nourishing combination
The creamy dressing combines roasted cashews with fresh turmeric to create a sauce that’s rich, vibrant and full of flavour. Cashews add healthy unsaturated fats and a silky texture, while turmeric contributes its distinctive golden colour and earthy warmth. Together they create a dressing that pairs beautifully with the nutty flavour of tempeh.
Chef’s tip
For extra flavour, marinate the tempeh for at least 30 minutes before cooking. Leftovers are equally delicious served cold in salads, grain bowls or tucked into wraps for lunch the next day.
You might also enjoy
Link to related recipes, such as:
- From Temple to Tempe: The Unexpected Lesson I Brought Home from Bali
- Seared Tofu with Black Betty Bam
- Sticky black rice pudding
- Other plant-based recipes
Fragrant tempeh with turmeric cashew dressing
- Total Time20 minutes
- YieldServes 8–12 as part of a meal 1x
Serves 8-12 as part of a meal
Prep 10 minutes
Cook 10 minutes
Store chill 2 days
Ingredients
Instructions
- Cut tempeh into 1cm batons.
- Combine paprika, turmeric, cayenne pepper and salt in a large mixing bowl.
- Toss tempeh through spice mix, rubbing the mix well into the tempeh.
- In a large heavy based saucepan or electric wok heat oil over a high heat. Add tempeh a few pieces at
- a time so as not to cool the oil as this will increase the cooking time.
- Fry each piece until lightly golden – about 8 – 10 minutes. Drain well on paper towels.
- Enjoy with a squeeze of fresh lime and pomegranate.
Notes
Store: chill 2 days
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Vegan
- Cuisine: Plant Based
Turmeric cashew dressing
Prep 70 minutes including soaking
Store chill 5 days
Ingredients
1/2 cup cashews, soaked 1 hour in water
1 lime, juice only
3/4 cup macadamia oil
1/4 cup apple cider vinegar
1 clove garlic, peeled and crushed
2 cm piece ginger, peeled, roughly chopped
1 teaspoon ground turmeric
1 teaspoon maple syrup
Pinch salt
Instructions
- Combine all ingredients in a blender.
- Process until smooth.
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