9/3/26: Tempeh - A Blank Canvas for Bold Flavors
This week on The Kitchen with Jean, we're talking about tempeh, a food I didn't discover until I started studying macrobiotics. I had no idea what it was, let alone how to cook it, but once I learned, it earned a permanent place in my kitchen.
Tempeh is made from soybeans, naturally fermented until they hold together in a firm, sliceable cake. That fermentation is what gives it a nutty, earthy flavor and a hearty texture that holds up beautifully, whether we're stir-frying it, tossing it on tacos, or building a grain bowl.
It's nourishing too. Tempeh is packed with plant-based protein and…
The skinny
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