How do you cook tempeh without killing probiotics?

Cooking tempeh kills the bacteria on the outside, but the probiotics on the inside should remain intact. If you want to maintain maximum probiotic benefit, keep your tempeh's internal temperature below 115˚ !

Pair tempeh with a great sauce Anything tart, slightly sweet, and salty is perfect, as those flavors balance bitterness. I like to toss my pan-fried tempeh crumbles with soy sauce (salty, savory) and lime juice (tart) in my Tempeh Tacos recipe and pair those with pickled shallots (tart, sweet).

Does cooking tempeh destroy protein?

However, the rest of the nutritional benefits of tempeh like its protein and fibre content, the remnants of microorganisms, its micronutrients like iron and calcium and so on, are all maintained after cooking.

Can you eat too much tempeh?

“ It's completely safe and healthy to eat up to two to three servings of soy products, such as tempeh, daily ,” says Palmer. Of course, if you're allergic or sensitive to soy, you'll want to avoid it.

Is tempeh still probiotic when cooked?

Tempeh is made by fermentation using beneficial microorganisms such as mold and lactic acid bacteria (LAB). LAB has potential as a probiotic. However, generally, people consume cooked tempeh. Thus, the microorganisms are inactivated and become paraprobiotics .

How do you eat miso without killing probiotics?

Avoid high heat when cooking with it, as it will kill off the good bacteria . When making miso soup, turn off the heat and dissolve (using a muddler like this will help avoid clumps). Rather than making a big batch of miso soup and repeatedly reheating the pot, prepare it for each meal.

Is it better to steam or boil tempeh?

Neither of these microbes are harmful to humans. But both of them can create bitter tastes in fermented foods. Luckily, throwing tempeh into a steam bath before cooking with it helps to purge the flavours these food-fermenting organisms can leave behind .

Can you eat tempeh right out of the package?

Bottom line is, tempeh that is cooked or pasteurized is extremely safe. Raw tempeh can be harmful and has no nutritional benefit compared to cooked tempeh. In Indonesia, the birthplace of tempeh, hundreds of years of experience have shown that tempeh should always be cooked or pasteurized before consumption.

Peanut Tempeh Curry - Vegan Recipes - My Green Passion (2024)

Who still thinks making curries is difficult? Of course, some curries definitely take some time to prepare, but this peanut tempeh curry is one of the easiest curries out there.

This curry perfect for when you don’t have much time to cook, because this recipe can be ready in 20 minutes! It’s also great if you like to meal prep, since you can easily get 4/5 meals out of this recipe.

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ingredients for peanut tempeh curry

Spinach, 10.5 oz (300 g)
Tomatoes, 3
Tempeh, 7 oz (200 g)
Red onion, 1
Garlic cloves, 5
Small chili peppers, 3
Lime juice, 2 tbsp

Peanut butter, 3 tbsp
Coconut cream, 7 oz (200 ml)
Oil, 2 tbsp
Turmeric powder, 1 tsp
Coriander powder, 1 tsp
Salt, 1 tsp
Pepper, ¼ tsp

Peanut Tempeh Curry - Vegan Recipes - My Green Passion (3)

Peanut Tempeh Curry - Vegan Recipes - My Green Passion (4)

Peanut Tempeh Curry - Vegan Recipes - My Green Passion (5)

Peanut Tempeh Curry - Vegan Recipes - My Green Passion (6)

Peanut Tempeh Curry - Vegan Recipes - My Green Passion (7)

Peanut Tempeh Curry - Vegan Recipes - My Green Passion (8)

Peanut Tempeh Curry - Vegan Recipes - My Green Passion (9)

how to make peanut tempeh curry

Cut the onion, garlic and chili peppers into small pieces. Heat a frying pan with two tablespoons of oil – I used coconut oil. Cook the onion, garlic and chili peppers for a few minutes on medium-high heat.
Meanwhile, cut the tempeh into cubes. Toss it in the pan together with the turmeric powder, coriander powder, salt, pepper and lime juice. Mix well and cook for a few more minutes on medium heat.
Wash the spinach and cut the tomatoes into cubes as well. Add to the pan.
Next, add the peanut butter and coconut cream. Stir everything together and cook for about 5-10 minutes until the spinach is wilted and the tempeh has a nice bite.
Serve the peanut tempeh curry with rice. Optional: garnish with roasted peanuts, coconut flakes or fresh cilantro.

Peanut Tempeh Curry

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Asian

Servings 4

Ingredients

10.5 oz spinach (300 g)
3 tomatoes
7 oz tempeh (200 g)
1 red onion
5 garlic cloves
3 small chili peppers
1 lime, juice of
3 tbsp peanut butter
7 oz coconut cream (200 ml)
2 tbsp oil
1 tsp turmeric powder
1 tsp coriander powder
1 tsp salt
¼ tsp pepper

Keyword 20 min, Curry, Easy, Lazy, Peanut butter, Peanuts, Quick, Spinach

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Amanda Diaz
March 25, 2021 at 3:11 am

I’m surprised at how much I really enjoyed this! I’ve never played around much with peanut butter in cooking so I was apprehensive. I did cut the spinach down to half, so I only used a 5 oz. package of spinach and I felt that it was perfectly proportioned. After tasting the curry as it simmered, I decided to increase the seasonings. I ended up using about 1 1/2 tsp. of both turmeric and coriander and I also added about 1/2 tsp. of cumin. It was delicious!!
Reply
1. Josca Wuis
  August 30, 2021 at 7:11 am
  
  Hi Amanda, thanks so much for your comment! I’m glad you decided to give it a a go and enjoyed the recipe 🙂
  Reply
brian
July 21, 2021 at 2:18 pm

Yummy. Made it with kale shopped finely as didn’t have the spinach, and tinned tomatoes as didn’t have fresh tomatoes. Turned out lovely. Nice rich unusual taste…… Thanks for sharing .-)
Reply
1. Josca Wuis
  August 30, 2021 at 7:06 am
  
  Hi Brian, using kale instead sounds great! I’ll try it out myself too 🙂 Thanks so much for your comment, I’m glad you enjoyed the recipe!
  Reply
rachel
November 27, 2021 at 11:39 pm

my husband and i have made this curry almost 10 times now and we absolutely love it! it’s one of the easiest, best tasting one’s we’ve made. depending on the day we sub out extra firm tofu for the tempeh and it’s just as good. 🙂 thank you for the great recipe!!!
Reply
Karelyn
May 26, 2023 at 8:43 pm

Really enjoyed this curry so many flavours, it was delicious! Only had tofu and coconut milk, used 400ml , both worked well! Thank you will definitely make again 😊
Reply