Guest guest Posted November 1, 2004 Report Share Posted November 1, 2004 Does anyone know of any good brands of tempeh? A tempeh that isn't so rubbery and hard. I know that I've had tempeh with very soft soybeans in a vegan restaurant months ago but I can't seem to find any in the health food stores. I know that there was a thread in this group a few months ago about tempeh. Some said that they made their own because there weren't any decent brands of tempeh pre-made and commercially available. I'm hoping that this isn't true because I really don't have time to make my own tempeh. Does anyone know of any websites or places I might be able to buy some decent tempeh? Pearl Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2004 Report Share Posted November 1, 2004 > Does anyone know of any good brands of tempeh? A tempeh that isn't so > rubbery and hard. I know that I've had tempeh with very soft soybeans in > a vegan restaurant months ago but I can't seem to find any in the health > food stores. What brand were you using? Temph tends to be, in my experience, firm - although not as firm as the extra-firm tofu. It all depends how you cook it. I like it's firmness because it holds up well in stews and curries. I marinate it before I use it in a stir-fried dish. > I know that there was a thread in this group a few months ago about > tempeh. Some said that they made their own because there weren't any > decent brands of tempeh pre-made and commercially available. I'm hoping > that this isn't true because I really don't have time to make my own > tempeh. Okay. It's undeniable that if you have lived in Indonesia, where they 'invented' tempeh, that you will find that commercially prepared tempeh is not the same and therefore, to you, not as nice. But those of us who have used tempeh from the healthfood stores for the most part (although I have eaten it in Indonesia too ;=)) will find that it is perfectly fine. I wouldn't be put off by that advice, if I were you. It was meant kindly, I'm sure, to encourage those who had the time, to make their own. But I doubt whether the member who posted about the virtues of homemade tempeh intended to put us off using what is commercially available in whatever country we are living in. There are those who prefer homemade yoghurt or soygurt too - which is nothing like the commercial variety - but that shouldn't put us off enjoying what we can get. Perhaps what you need are some different recipes? As well as a website for tempeh, I mean. Best luck! Pat ;=) Quote Link to comment Share on other sites More sharing options...
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