What is Tempeh (and How to Cook It)

If you're wondering, "What is tempeh?", you've come to the right place! This guide will teach you how to cook it perfectly for all sorts of tempeh recipes.

Tempeh

Tempeh is one of my favorite sources of plant-based protein. I love its earthy, nutty flavor and firm texture. But most of all, I love its versatility. It can crisp up into tasty vegan bacon, fill out a stir fry, crumble into a substitute for ground meat, and more.

Below, I’m sharing a simple guide to tempeh: what it is, how to cook it, and my best tempeh recipes. If you follow a plant-based diet or are interested in eating less meat, I hope you’ll give it a try! This vegan protein is delicious, healthy, and easy to prepare. We should all be eating it more often!

What is Tempeh?

Tempeh is a plant-based protein source that originated in Indonesia. It’s traditionally made from fermented soybeans, though you may see store-bought tempeh made from other beans or grains. During the fermentation process, the beans adhere together to form a block or cake, creating tempeh’s firm, satisfying texture.

You can find tempeh at any health food store or in the refrigerated section of most grocery stores.

Block of tempeh on cutting board

Health Benefits

Tempeh is known for its high protein content, but it offers other health benefits too! It’s rich in vitamins and minerals like calcium, manganese, phosphorus, and iron. It’s also high in dietary fiber.

What Does Tempeh Taste Like?

On its own, tempeh has a mild, nutty flavor. But similar to tofu, this plant-based protein will soak up flavor from marinades and sauces. I always marinate it before cooking. Find my go-to marinade in the recipe below!

Tempeh cubes in steamer basket

How to Cook Tempeh

You can prepare tempeh in all sorts of ways. I often bake it, grill it, sauté it, sear it…

Baking is the method I use most often, and if you’re new to cooking this plant-based protein, it’s a great place to start. Here’s how I do it:

Start by chopping the tempeh. Cut it into 1-inch cubes, triangular “steaks,” or 1/2-inch-thick slices. This recipe works with a variety of shapes!

Next, steam it. I know what you’re thinking. “Wait….aren’t we baking it?” Yes, but when I cook tempeh, I almost always start by steaming it. It only takes 10 minutes, and it helps the tempeh soften, which allows it to soak up even more flavor from a marinade. Totally worth it!

Steamed cubes on a baking sheet

While it steams, make your marinade. I love a sweet and savory combo of tamari or soy sauce, rice vinegar, maple syrup, olive oil, and sriracha.

  • Heads up: I’m sharing the complete recipe with measurements at the bottom of this post!

Tempeh cubes in marinade

Marinate for at least 30 minutes. It will take on a ton of delicious flavor!

Finally, bake it. Preheat the oven to 425°F and line a baking sheet with parchment paper. Arrange the pieces evenly on the baking sheet, reserving the excess marinade. Bake for 10 minutes, then remove from the oven and brush with more of the marinade. Bake for another 10 minutes, or until browned around the edges.

  • Variation: Grill it instead of baking! This method works best with large triangles. After marinating, grill over medium heat for 7 to 9 minutes, or until char marks form. Brush with more marinade, then flip and grill for another 4 to 5 minutes, or until well charred.

Find the complete recipe with measurements below.

How to Store

Baked or grilled tempeh keeps well in an airtight container in the refrigerator for up to 3 days. It’s great for meal prep!

Marinated baked tempeh

Baked Tempeh Recipes

Once it’s baked, there are so many ways you can use this plant-based protein!

How do you like to use it? Let me know in the comments!

Tempeh and brown rice bowl

More Tempeh Recipes to Try

Try my marinated baked tempeh recipe below! Then, make one of these tasty tempeh recipes next:

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Marinated Baked Tempeh

rate this recipe:
4.99 from 87 votes
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serves 4
This recipe is my favorite way to prepare tempeh for salads, noodle dishes, and grain bowls. A simple 6-ingredient marinade infuses it with savory flavor.

Ingredients

Instructions

  • Cut the tempeh into cubes, place in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and steam for 10 minutes. This helps the tempeh become tender and ready to soak up more flavor from the marinade.
  • In a small bowl, whisk together the tamari, vinegar, maple syrup, olive oil, sriracha, and several grinds of pepper. Place the tempeh in a shallow dish and pour the marinade on top to coat. Marinate for at least 30 minutes.
  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • Arrange the cubes in a single layer on the baking sheet, reserving the excess marinade.
  • Bake for 10 minutes. Remove from the oven and brush more of the marinade onto the cubes. Bake for 10 more minutes, or until the cubes are charred around the edges. Enjoy on salads or grain bowls.

Notes

For grilled tempeh: Cut the block into triangles and follow the marinating instructions above. Preheat a grill to medium. Spray the grill and grill the tempeh 7-9 minutes on the first side. Remove from grill, dip it back into the marinade to coat, then return it to the grill and grill the second side for 4-5 minutes, or until deep char marks form.

 

128 comments

4.99 from 87 votes (54 ratings without comment)

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Rate this recipe (after making it)




  1. Michelle
    01.09.2025

    5 stars
    Do you ever find tempeh to be bitter? Does steaming it first help eliminate that?

    • Jeanine Donofrio
      01.10.2025

      yep – steaming helps that and it also helps the texture become more tender.

  2. Cynthia
    12.16.2024

    5 stars
    I am so thrilled to have found this page with SO MANY GREAT RECIPES!!! I can NOT digest tofu, so, Tempeh is the next choice and no issues because it is frmented!!!

    THANK YOU!!!

  3. MM
    11.13.2024

    5 stars
    That was excellent, thank you for the great recipe.

  4. Lynn
    09.30.2024

    5 stars
    Really great recipe, best tempeh I have made so far.

  5. Brenda J Sheehan
    08.28.2024

    5 stars
    Great tasting! I will definitely be making it again and again!!

    • Jeanine Donofrio
      08.28.2024

      I’m so glad you loved it!

  6. Kelly
    07.10.2023

    Looks great! Is there any nutritional information available?

    • Jeanine Donofrio
      07.10.2023

      I’m sorry, we don’t post nutrition facts but you can plug the ingredients into a site like my fitness pal.

  7. Deb
    07.05.2023

    Think I could marinate it for 24 hours, or would it get too salty?

    • Jeanine Donofrio
      07.06.2023

      Hi Deb, it’s not necessary, but it’ll be just fine.

  8. Anu
    07.02.2023

    Would it be all right/safe to only steam the tempeh instead of steaming and baking it. Thank you, and greetings to you.

    • Jeanine Donofrio
      07.03.2023

      Hi Anu, yes, it’s safe once it’s steamed.

  9. Belia
    05.10.2023

    Can I use less tamari since my sodium levels are on the higher side or will it drastically change the flavor of the original recipe?

    • Phoebe Moore (L&L Recipe Developer)
      05.12.2023

      Hi Belia, I think 2 or 3 tablespoons tamari would be fine here. In that case, you might want to start with just 1 tablespoon maple syrup and add more to taste so that the sweetness doesn’t overpower the marinade.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.