—tempeh is distinctly...tempeh. There’s a lot to work with from the get-go, which also means there’s less risk of screwing up.cooking big pieces, be they cubes or triangles for a stir-fry or curry, I often steam or boil them first to ensure ensures that the tempeh is cooked through, with no lingering bitterness.
But most of the time, I’ll skip the blanching and make faster, easier crumbles instead. They accentuate any dinner I’ve already planned to cook and make the meals I definitelyPeanutty Noodles with Tempeh Crumbles Tempeh skeptics, this recipe will make a convert of you: Crumbling tempeh into ripping-hot oil makes for odd-size bits and pieces that are crispy, golden brown, and—especially when glazed with a spicy-sticky sambal sauce—addictive. You can make the crumbles on their own for topping salads and stir-fries, but we recommend you incorporate them into these peanutty, soy-spiked noodles, where they add flavor and texture.
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