Tempeh Recipes

Black Bean Tempeh with Veggies and Noodles

This recipe has a tangy, sweet marinade that goes really well with the black bean tempeh. I would recommend for anyone who likes this marinade to also try making it with the soy tempeh. You can also switch up which veggies based on what’s in your fridge.

8 oz Tempeh Tantrum Black Bean Tempeh 

1.5 Tablespoons vermouth 

3 Tablespoons soy sauce 

3 medium carrots cut into thin matchsticks 

1 inch piece of fresh ginger, peeled and cut fine or grated 

1-2 red chilies (or chilies of your choosing), seeded and sliced thin 

1/2 cup green beans, washed, de-stemmed, cut once lengthwise and once widthwise 

2/3 cup water or veggie broth 

2 teaspoons honey 

2 teaspoons cornstarch 

8 oz Rice Noodles (or noodles of your choosing) 

Cut tempeh into 3/4 inch cubes. Place in a bowl with vermouth and soy sauce. Toss and coat each piece. Let the tempeh marinate for 15-20 min. Once you are done marinating your tempeh, take the reserves and mix in your honey and cornstarch. Set aside. Heat a nonstick pan and fry the tempeh for about 3-5 mins, flip and cook for another 3-5 mins. 

In a frying pan, cook carrots, ginger, chilies and green beans in veggie broth or water. Let the water boil and cook 2-3 min over high heat until the ingredients are just becoming soft, but not overcook. Take the marinade, honey, cornstarch mixture and mix it in with your veggies until it becomes thick and glossy. 

Cook your noodles, following the directions on the package. 

Spoon the veggies over a pile of cooked noodles. Top everything with your black bean tempeh and enjoy!


Black Bean Tacos 

8 oz Tempeh Tantrum Black Bean Tempeh 

1 garlic clove 

1/4 cup yellow onion 

1 Tablespoon chili powder 

2 teaspoons paprika 

salt and pepper to taste 

1/4 cup water 

1 Tablespoon olive oil

In a small bowl mix chili powder and paprika and set aside. In a medium sauce pan or skillet, heat olive oil on medium heat. Once hot, add garlic, onion, and tempeh. Cook for a few minutes and then add spice mixture and water. Continue to cook for about 8-10 mins. Add salt and pepper to taste. Prepare your favorite taco veggies and tortillas. Put tacos together and enjoy!


Tempe Penyet, aka Crushed Tempeh

8oz tempeh

1/4 c olive and/or coconut oil 

Optional: additional oil for deep frying

5 cloves of garlic

5 or more fresh, hot chilies

plenty of salt, to taste

Optional: pea-sized smidgen of shrimp paste

Slice the tempeh 1/4 inch thick, or crumble it into grape-sized pieces, then deep fry it in oil, or steam it for 10 minutes. Heat 1/4 cup oil (add more oil to the frying oil if much was absorbed by the tempeh) and when very hot add the garlic and chilies and cook briefly for about 30 seconds, while stirring. Remove the garlic and chilies from the oil and set aside. The idea is the that the garlic is still firm inside and the chilies are still fresh inside.

If you are using shrimp paste, fry briefly now for 30 seconds, then remove and add to the the garlic and chilies.

Crush the garlic, chilies and shrimp paste with salt in a mortar and pestle or food processor, gradually add the oil that the garlic and chilies were cooked in. In the mortar and pestle, or a bowl, add the tempeh and crush/mix it all together. 


This is my take on a traditional Javanese dish, and other recipes out there are considerably different. Iin, a Minnesotan of Javanese descent, likes to steam it, so it is not too oily, and mostly I do that now, though I do use a lot of oil anyway. When it is steamed, it doesn't have that nice crispiness or color, but has a more beany quality. See which you like best. As always, I encourage you to go crazy and make as many variations as you please. 

Basic Marinade:

1/2 pound of Tempeh

1/4 cup soy sauce

1 Tablespoon rice vinegar

1/2 teaspoon sesame oil

1-2 cloves of garlic

Cut an 8 ounce block of tempeh into 1/4 inch-thick slices. Mix together soy sauce, rice vinegar, sesame oil, and minced garlic and marinate the tempeh for 15 minutes. Pan-fry over medium heat until golden brown and crispy.  


Tempeh Italian Sausage  

This tempeh sausage is great on pizza, served up as a breakfast sausage and mixed in veggie wraps

1/2 pound of Tempeh: break into pieces or slice thin

1-tsp dried Oregano

2 tsp dried sage

1 tsp Chili Flakes (adjust the amount to your liking)

1-2 tsp fennel seeds

1 tsp Paprika 


2 cloves fresh garlic

Olive Oil


Mix together the oregano, sage, paprika, fennel seeds, salt and pepper in a bowl.  Divide this mix in half and set aside.  Heat 4 tablespoons Olive oil in skillet add chili flakes, a pinch of salt, a dash of pepper and 2 cloves of fresh smashed garlic. Saute on med to low heat. Heat these ingredients until they create an aromatic smell in your kitchen, but be sure to not burn them.  Add your Tempeh.   Sprinkle half of the spice mix onto the tempeh.  When the underside of the Tempeh is browned flip and treat up side with the other half of the spices. When both sides are browned, use as you would any other sausage.

-Recipe provided by Gina Palandri-


Tempeh Meatballs

1/2 lb to 1 lb tempeh

1/4 cup toasted walnuts or cashews (must be toasty)

1 egg (or substitute with 1/4 cup tahini)

1/8 cup ground Parmesan (or use vegan cheese)

1/4 cup fresh chopped parsley

Handful fresh basil if available

4 tablespoons tomato paste (or use 3 fresh romas)

2-3 tablespoons bread crumbs

pinch cayenne

pinch salt and fresh ground pepper

Olive Oil for moisture

Place all ingredients in a food processor; process coarsely. Add olive oil for moistness and more panko if it’s too wet. Process till you can form the tempeh mix into balls.

After forming the balls, sauté all sides in 4 tablespoons veggie oil in skillet till browned on all sides. Enjoy!

-Recipe provided by Gina Palandri-