Tempeh Options - from Cyndi Norman

Tempeh is an Indonesian food made from cultured grains or soy.  It is pressed into a block and sold that way in the markets.  You can find it in most health food stores.  Never seen it in a supermarket.

Read the labels very carefully to get the low-carb versions; many forms of tempeh are filled with carbs.  There are some flavour variations, but, again, read the labels for full info.  I like the seaweed flavoured kind.

Soy tempeh can be very low in carbs, especially when you subtract the substantial amounts of fibre.  Picking a brand will depend on what's available to you and personal taste.  Each brand tastes a bit different.

Tempeh is the only low-carb substance I have found that soaks up egg yolks in lieu of bread.  It's not as absorbent as bread (nothing is) but it does work.

Tempeh is edible raw (it's not really raw) but I don't like it much that way.  I really only like it fried such that the outsides are browned.  You can cook it in other ways too but the taste is different.  Try it all ways, you might like it better unbrowned. Here are some ways I cook it:

• Cut into strips about 3" x 1/2" x 1/4".  Fry on both sides in olive oil until browned or until crispy if you prefer that.  Season and remove from pan.  Make a stir-fry.  Add the tempeh back in at the end or serve on plate on top of stir-fry.
• Cut into strips a bit thicker than above.  Fry until brown on outside but still soft inside.  Serve with fried eggs.  8 oz of tempeh with 4 large eggs makes a hearty breakfast with just about the right amount of soaking power for the yolks.
• Cut the block of tempeh in half such that you get two blocks of the same size but half the thickness.  Cut the product so it's about the size of a small piece of bread or a slice of cheese.  I can't give specifics of how to cut because every brand of tempeh shapes it differently.  You want to end up with about 4" x 4" x 1/4 or 1/3"
• Fry on both sides and use like bread for a sandwich.  You want it a bit crispy but still flexible without breaking easily.  Spread with mayonnaise and/or mustard, top with sautéed mushrooms, lettuce, or whatever you like.  Cheese if you wish.  Eat open-faced or closed.  For an incredibly messy but tasty experience, put a fried egg in the middle of the sandwich.

If you cook tempeh with vegetables or other parts of the meal (so there's too much liquid for it to brown) you'll get a different flavour and texture.  It's still good.