Tempeh with Grape Orange Lemon Sauce

Tempeh has been a staple in Asian cuisine, particularly Indonesian cooking, for centuries. This fermented soybean cake is a rich source of protein and pairs beautifully with rice and vegetables. It can be added to soups, sliced and grilled, fried, or sautéed with other vegetables and sauces as a wonderful starter. Tempeh is often used as a meat substitute in sentient cooking due to its chewy texture, excellent flavor absorption, and impressive nutritional profile. When purchasing tempeh, opt for organic bean tempeh, which is commonly available in health-food stores.

Tempeh's Beginning

Tempeh is a culinary gift from Indonesia with a colorful, rich history. Legend tells us it was discovered when leftover soybeans outside a factory began to grow a beneficial fungus. This microbe, known as

Rhizopus oligosporus

, was harvested and used to ferment soybeans to create tempeh. In traditional Indonesian preparation, tempeh is made by de-shelling soybeans, cooking them until soft, drying them, and then mixing them with this natural catalyst before fermenting in plastic bags or banana leaves to form tempeh cakes.

This recipe showcases tempeh prepared in two delightful ways—grilled and marinated—creating a unique sweet, sour, and tangy flavor profile that celebrates both tradition and innovation.