Want to learn how to cook tempeh on the stove in 10 minutes? This easy pan fried tempeh needs 3 ingredients: tempeh, oil and salt, and will give you delicious results with minimal effort!
Whenever people ask me what the key to cooking tempeh is, I always tell them one thing: oil.
If you want to cook it quickly on the stove and you're not using a tempeh marinade, oil is everything.
Tempeh absorbs a lot of oil when being sautéed or fried, so it's really important you add enough so it doesn't dry out.
If you follow this simple guideline, all you need to do is add a little salt to enhance the tempeh's natural flavour (unlike tofu, it has a subtle savory nutty flavor) and you'll have one delicious plant-based protein that's naturally gluten free.
This recipe takes minutes to make and you can add your cooked tempeh to any dish you like: kale salads, grain bowls, miso aubergine, noodles, stir fries - you name it. It's my favorite way of eating it hands down!
Why you'll love this easy recipe
Great source of protein - One serving of this tempeh contains approximately 12 grams of protein. Serve with your favourite plant-based main to make a complete protein-packed dish.
It's SO easy - 3 simple ingredients and just a few minutes on the stove. In my opinion, it's the best way to eat tempeh and the easiest cooking method I know.
No marinades needed - Just oil and a little salt to give you slightly crispy tempeh and bring out its natural earthy flavor.
Naturally prebiotic - Tempeh contains prebiotics, which can be good for the gut and reduce inflammation!
How is tempeh made?
Tempeh is a traditionally Indonesian food and is a popular meat substitute or protein source.
It has a hearty texture that is made from whole soybeans. Once the beans are cooked, they are left to ferment in a cake-like form.
Often other ingredients such as rice and various grains are combined with the beans to create different varieties of tempeh.
Tempeh is different to tofu because it is fermented, keeps the whole soy bean intact and has a firm texture.
How to fry tempeh
Cut your block of tempeh into small flat rectangles or thin strips about ¾ cm thick.
Heat a large skillet or non-stick pan on medium-high heat and add half the oil. When oil is hot, add tempeh pieces flat side down in a single layer and season lightly with salt.
Pan-fry tempeh for about 3 minutes until underside is golden brown, then flip over and add remaining oil.
Fry another 2-3 minutes until golden. Check taste and re-season with salt if needed. Ensure all sides of tempeh are cooked.
Add to your favourite noodles or salad. You can even add it to stir fried vegetables for a tempeh stir fry. Enjoy!
Check out my step-by-step guide on how to cook tempeh in a pan.
Important tip
Don't scrimp on oil - Although often we prefer to minimize the oil we cook with, for this recipe I really recommend being generous with it.
Here's why: tempeh absorbs a lot of oil and dries out very easily when being cooked without a marinade. Adding enough oil will ensure this recipe tastes succulent and delicious, not dry and cardboard-like!
What to eat this tempeh with
Enjoy it in a sandwich, with brown rice, or in any of the following dishes for an easy dinner recipe:
Storage
Store any uneaten sautéed tempeh in an airtight container in the fridge for 3-4 days. I do not recommend freezing it after cooking as it will dry out.
(Make a batch for your weekly meal prep: it makes a great addition to vegetable dishes for a quick boost of protein!)
Variations
Homemade tempeh bacon recipe - Add liquid smoke, soy sauce, smoked paprika, maple syrup (or brown sugar) and garlic powder to the pan with tempeh slices and fry as instructed.
Easy baked tempeh recipe - If you prefer to bake tempeh rather than fry, simply add tempeh and 2 tablespoon oil to an ovenproof dish, season with salt and bake at 400°F/205°C for 20 minutes, flipping halfway through.
FAQs
Most tempeh these days is pasteurized, but to the on the safe side it's still best to cook it thoroughly before eating.
Tempeh can spoil/go bad if left too long. To be on the safe side, keep it unopened until ready to cook and use before the use-by date on the packaging.
Yes, tempeh is a vegan protein, made typically from soy beans. It is suitable for those on a plant-based diet.
You can buy tempeh in any health food store, and many supermarkets and grocery stores now sell it too. Look where you would find tofu in the fridge, or in the frozen section.
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Best Easy Pan Fried Tempeh (3 Ingredients!)
Ingredients
- 1 200g package tempeh
- 2½ tablespoon unflavoured oil (I like avocado oil, but any high heat oil will work)
- Salt, to taste
Instructions
- Cut tempeh into small flat rectangles or thin slices about ¾ cm thick.
- Heat a large frying pan on medium heat and add half the oil. When oil is hot, add tempeh pieces flat side down and season lightly with salt.
- Pan-fry for about 3 minutes until underside is golden, then flip over and add remaining oil.
- Fry another 2-3 minutes until golden. Check taste and re-season with salt if needed. Ensure all sides of tempeh are cooked.
- Add cooked tempeh to your favourite noodles, stir fry dish, kale salad or whole grains. Enjoy!
Notes
Nutritional information per serving
If you’ve tried this easy tempeh recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!
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Oscar
Was amazed at how quick and delicious it turned out. In just 10 minutes, I had perfectly crispy and flavorful tempeh with minimal effort. It’s become my go-to method for a quick and satisfying meal!
Elizabeth
So glad you liked it Oscar!
Jacqueline.
Super way to prepare tempeh! I've added it to noodles (hot and cold). So very good and so easy!
Elizabeth
Excellent! I do the same - it's so versatile. 🙂
Juyali
Love the simplicity of this recipe. Just what I needed to learn how to cook tempeh. Txs! 🙂
Elizabeth
You're welcome Juyali! Hope you loved it.
Deb
So crispy and yummy. I had some tempeh in my fridge that I didn't know what to do with. But I do now.
Elizabeth
Thanks Deb - really hope you loved it!
Criss
I gave this pan-fried tempeh a try, and it’s so simple yet delicious! The crispy texture and flavor were perfect, and it’s now a quick go-to for me. Loved how easy it was with just three ingredients!
Elizabeth
So happy to hear that. It's the only way I cook it now as it's so simple!