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From the kitchen

Recipes & Blog

Simple, tested ways to cook Fermente tempeh at home. Placeholder recipes below — swap in your own photography and tested quantities.

Tempeh Tikka Masala

⏱ 30 min🍽 Serves 3

Smoky, marinated tempeh simmered in a rich tomato-cashew gravy.

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Ingredients

  • 200g Fermente Classic Soy Tempeh, cubed
  • 1 cup tikka marinade (yogurt + spices)
  • 1 onion, 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 2 tbsp oil, spices to taste
  • Fresh coriander, cream (optional)

Method

  1. Marinate tempeh cubes for 20 minutes.
  2. Pan-sear tempeh until lightly charred; set aside.
  3. Sauté onion, ginger-garlic paste, then add tomato puree and spices.
  4. Simmer until thick, add tempeh back in and cook 5 minutes.
  5. Finish with cream and coriander; serve with rice or naan.

Crispy Tempeh Stir-Fry

⏱ 20 min🍽 Serves 2

Crisp-fried tempeh tossed with peppers in a sticky garlic-soy glaze.

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Ingredients

  • 150g Fermente Smoky BBQ Tempeh Bites
  • 1 capsicum, 1 onion, sliced
  • 2 tbsp soy sauce, 1 tbsp honey/maple
  • 1 tsp chilli flakes, 2 cloves garlic
  • 1 tbsp cornstarch, oil for frying

Method

  1. Toss tempeh bites in cornstarch and shallow-fry until crisp.
  2. Stir-fry garlic, onion and capsicum on high heat.
  3. Add soy sauce, honey and chilli flakes; toss to combine.
  4. Return tempeh to the pan, toss well and serve hot over rice.

Tempeh Burger

⏱ 25 min🍽 Serves 4

Crumbled tempeh patties, pan-seared and stacked high.

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Ingredients

  • 200g Fermente Tempeh Crumbles
  • 1/2 cup breadcrumbs, 1 flax egg
  • 1 tsp smoked paprika, salt to taste
  • Burger buns, lettuce, tomato, sauces

Method

  1. Steam tempeh crumbles for 10 minutes to soften.
  2. Mix with breadcrumbs, flax egg and spices; shape into patties.
  3. Pan-fry patties 4 minutes per side until golden.
  4. Assemble burgers with your favourite toppings and sauces.

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