If you've never had tempeh, or you don't enjoy the flavor, we recommend starting with steaming. This gentle cooking technique can coax out any lingering bitterness. Steamed tempeh can be crumbled ...

Known for its unique texture, tempeh is chewy, lumpy, crumbly, and -- depending on how it's cooked -- can crisp up nicely. It's often used as a meat replacer in stir-fries, salads, sandwiches ...

Gaining recognition would be a strategic step towards encouraging more tourism, Indonesia’s culture minister said.

[Maud Bausier] and [Antoine Jaunard] believe we should all know about tempeh — a traditional Indonesian food made out of legumes fermented with fungi. To simplify the process a bit: you get some ...

Add the mushrooms and cook for 3–4 minutes, or until liquid is released and cooked off. Add the tempeh, tamari, tomato purée, garlic and oats. Cook for another 5–6 minutes, stirring the ...

Divide the lettuce between two bowls, then add a layer of the raw radishes, carrots and cucumber, then the steamed beans and beansprouts, then the fried tempeh. Garnish with the sliced chilli and ...