TEMPEH 400g

The 400g block is bigger than I expected and the whole soya beans give it a nutty bite that tofu just doesn't have. I drained it, marinated in soy and garlic, then sauteed until the edges went golden.

I was nervous about trying tempeh but marinating it and giving it a quick saute won me over completely. The fermented soya beans have a nutty, hearty texture that even my meat-eating partner enjoyed.

The 400g block is denser than tofu, so it actually holds up when I marinate it and toss it in a stir fry. Fermented bean flavor comes through nicely once it's browned.