Tempeh Simmered in Broth: An Umami Revelation

The first time I tasted tempeh prepared this way, I was backpacking through Southeast Asia. I stumbled upon a tiny, open-air kitchen in a Balinese village. An elderly woman, her face etched with the wisdom of generations, offered me a simple bowl of tempeh, simmered in a fragrant, savory broth. The earthy notes of the tempeh, infused with garlic and soy, were comforting and complex. It was a revelation – a testament to the magic that can happen when humble ingredients are treated with care. I’ve been chasing that flavor ever since, and this recipe comes as close as I can get.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 4
• Dietary Type: Vegan

Ingredients

• 2 packages of tempeh
• 2 cloves of garlic, put through a press
• 1 onion, sliced
• 2 bay leaves
• 1/4 cup of thin soy sauce

Equipment Needed

• Skillet (just large enough to hold the tempeh)
• Knife
• Garlic press

Instructions

1. Begin by preparing the tempeh. Cut it into the size and shape you intend to use it for in your final dish. Whether it’s cubes for a stir-fry, strips for a sandwich, or triangles for snacking, the shape is up to you.

2. Find a skillet that’s just big enough to hold the tempeh in a single layer. Place the sliced onion, pressed garlic, bay leaves, and soy sauce in the skillet.

3. Nestle the cut tempeh amongst the aromatics in the skillet.

4. Add enough water to the skillet to almost, but not entirely, cover the tempeh. You want the liquid to be close to the top of the tempeh but not fully submerged.

5. Bring the mixture to a boil over medium-high heat.

6. Once boiling, reduce the heat to low, cover the skillet, and let it simmer slowly until the broth has been almost entirely absorbed. This should take about 15 minutes.

7. During the simmering process, gently turn the tempeh over once to ensure even flavoring and absorption of the broth. This can be done around the 7-8 minute mark.

8. Once the broth is mostly absorbed, remove from heat. The tempeh is now infused with flavor and ready to be used in your favorite dish.

Expert Tips & Tricks

• Pre-steaming for Milder Flavor: Tempeh can sometimes have a slightly bitter taste. To mitigate this, consider steaming the tempeh for about 10 minutes before simmering it in the broth. This softens the tempeh and reduces any bitterness.

• Flavor Boost: For an extra layer of umami, add a small piece of kombu (dried kelp) to the broth while simmering. Remove the kombu before serving.

• Broth Thickness: If you prefer a slightly thicker sauce, you can whisk a teaspoon of cornstarch with a tablespoon of cold water and stir it into the broth during the last few minutes of simmering.

• Don’t Overcrowd: Make sure the tempeh fits comfortably in the skillet in a single layer. Overcrowding will prevent it from browning properly and absorbing the broth evenly.

• Pressing the Tempeh: For a chewier texture, press the tempeh before cooking to remove excess moisture. Wrap the tempeh in paper towels and place a heavy object on top for about 30 minutes.

Serving & Storage Suggestions

Serve the simmered tempeh hot, as part of a larger meal. It’s fantastic in stir-fries, salads, sandwiches, or grain bowls. It can also be enjoyed as a simple snack.

• Room Temperature: It’s best not to leave cooked tempeh at room temperature for more than 2 hours.

• Refrigerator: Store leftover simmered tempeh in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.

• Freezer: For longer storage, freeze the tempeh in a freezer-safe container for up to 2 months. Thaw it in the refrigerator overnight before reheating. Reheating frozen tempeh may slightly alter its texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	150 kcal	8%
Total Fat	8g	10%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	300mg	13%
Total Carbohydrate	5g	2%
Dietary Fiber	3g	12%
Sugars	2g	–
Protein	15g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Ensure that the soy sauce you use is tamari, a gluten-free alternative.

• Spicy Kick: Add a pinch of red pepper flakes or a finely chopped chili pepper to the broth for a spicy kick.

• Herbal Infusion: Experiment with different herbs like thyme, rosemary, or oregano in addition to the bay leaves.

• Mushroom Magic: Include sliced mushrooms, like shiitake or cremini, in the skillet along with the other aromatics for an earthier flavor profile.

• Sweet and Savory: Add a tablespoon of maple syrup or agave nectar to the broth for a touch of sweetness.

FAQs (Frequently Asked Questions)

Q: Can I use different types of tempeh for this recipe?
A: Yes, you can use any type of tempeh you prefer, such as soy tempeh, multi-grain tempeh, or tempeh with flax seeds. The cooking time will remain the same.

Q: Is it necessary to press the tempeh before simmering?
A: No, pressing is optional. It will result in a chewier texture, but if you prefer a softer tempeh, you can skip this step.

Q: Can I use vegetable broth instead of water in this recipe?
A: Absolutely! Using vegetable broth will add even more flavor to the tempeh. You may need to adjust the amount of soy sauce accordingly.

Q: How do I know when the tempeh is cooked through?
A: The tempeh is cooked when the broth has been mostly absorbed and the tempeh is slightly browned and tender.

Q: Can I make this recipe ahead of time?
A: Yes, you can simmer the tempeh in broth a day or two in advance. Store it in the refrigerator and reheat before serving. The flavors will actually meld together even more over time.

Final Thoughts

This recipe for tempeh simmered in broth is more than just a set of instructions; it’s an invitation to explore the delicious potential of plant-based cuisine. It’s simple enough for a weeknight meal but flavorful enough to impress guests. I encourage you to try it, experiment with your favorite flavors, and share your creations with the world. Food is a universal language, and this tempeh is a beautiful expression of flavor and care. Don’t be afraid to make it your own!