This Thai Basil Tempeh is quick, easy to make, healthy, and perfect for a delicious vegan meal! Serve it up with some rice and your favorite steamed veggies!
How to Properly Prepare Tempeh
When cooking tempeh, it is vital to first soak the tempeh in boiling water, then drain and rinse. Since tempeh is a fermented food, it is slightly acidic. In order to neutralize the sour flavor of tempeh and make it more pleasant tasting, you have to boil/soak it and then rinse before using.
So What is Tempeh?
Tempeh is a fermented “bean cake”. It’s essentially just tender cooked legumes bound together by a dense mycelium of white Rhizopus mold. In Java, Indonesia tempeh originated as a byproduct of tofu and soybean oil manufacturing. When food crafters would press oils from nuts and seeds and liquids from soybeans, the resulting waste products were fibrous and dense seed, bean, and nut cakes that were to be discarded. This soybean waste is called okara. It’s speculated that the okara got contaminated with fungi used for soy sauce production. Accidentally inoculating okara waste with fungi brought about a protein-packed, fiber-rich food that is quite delicious… and economical. So, accident or not, if you love tempeh you can thank Indonesia for this delicious food!
CLICK HERE to learn how to make your own tempeh at home.
What is Thai Basil Tempeh?
Thai basil tempeh is a savory vegan meal inspired by the Thai dish “pad krapow gai.” (Thai basil chicken).
Tempeh is still a fairly new fermented food, and it is becoming more and more popular as a vegan protein option. Tempeh is a great vegan chicken substitute because of the texture of the mycelium and the beans. It crumbles into a consistency similar to ground chicken, making it perfect for this recipe.
You should use Thai basil, specifically, for this recipe. It is a type of basil with the sweetest anise flavor. You can use regular basil too though. I’ve used both and it was delicious each time.
Other Recipes to pair with Thai Basil Tempeh
- Simple Chili Garlic Snow Peas Side Dish
- Gochujang Inspired Quick Fermented Garlic and Maple Hot Sauce
Thai Basil Tempeh Rice Bowls
This Thai Basil Tempeh is quick, easy to make, healthy, and perfect for a delicious vegan meal! Serve it up with some rice and your favorite steamed veggies!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Cook
- Cuisine: Thai
- Diet: Vegan
Ingredients
- 2 blocks of tempeh (about 400 grams)
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 4 green onion sprigs, chopped
- 4 garlic cloves, minced
- 3/4 cup fresh basil, chopped
- 2 cups rice, steamed/cooked
Sauce
- 2 tablespoons miso paste
- 1 tablespoons gochujang
- 4 tablespoons tamari or soy sauce
- 3 tablespoons maple syrup
- 4 tablespoons water
Instructions
- Soak the tempeh in boiling hot water for 10 minutes (you cannot skip this step if you want this recipe to taste good).
- Drain and rinse the tempeh twice, then crumble into pieces.
- Heat the vegetable oil in a skillet over medium heat, and add in the crumbled tempeh and salt.
- Stir until the tempeh starts to brown evenly.
- Once the tempeh is browned, add in the garlic, onion, and basil. Stir until it’s evenly combined.
- Mix all the sauce ingredients in a small bowl, then add to the skillet and stir. Simmer for about 5 minutes.
- Serve with rice and enjoy!
Keywords: Thai, basil, tempeh, vegan, dinner
