How is Tempeh different from Tofu?
This website gives a really great chart explaining the differences. But, basically they are different in the way that they are created. Where tempeh is fermented soy beans, tofu is coagulated soy milk that makes a curd.
Why should I use Tempeh and not Tofu?
Where tofu has no taste on its own and has a softer texture, tempeh is much more firm and almost has a 'nutty' taste/texture. Therefore, tempeh is much easier to make 'crispy,' where tofu can be somewhat more time consuming and challenging. However, neither is 'better' than the other. It just depends on your recipe and preferences.
How do I cook Tempeh?
My favorite way to cook tempeh is to simply saute it with a bit of soy or teriyaki sauce. You can try my Greek Gyro, a hoagie such as this one from Mellow Mushroom, sauteed tempeh with onions, etc.
Just yesterday, I made a simple stir fry with tempeh and frozen veggies. I used lite soy sauce and nutritional yeast flakes for the tempeh. Nutritional yeast offers a nice 'cheesy' taste and is vegan friendly.
What is your favorite tempeh recipe?
Do you have any other questions about tempeh?