5 tempeh recipes for people who bought it once and left it in the fridge

I see you. You walked past the tempeh in the refrigerated section for months, maybe years. Then one day, feeling adventurous or perhaps inspired by a cookbook you'd never actually use, you grabbed a package.

It sat in your fridge for two weeks. You opened it, sniffed it, wondered if the white stuff was mold or supposed to be there (it's supposed to be there), and quietly let it expire.

I was you. My first three attempts at tempeh resulted in chewy, bitter disappointments that made me question whether anyone actually enjoyed this stuff or if we were all just pretending. But here's what nobody told me: tempeh has a learning curve, and once you crack it, you'll wonder why you ever struggled.

These five recipes are designed for tempeh skeptics, using techniques that bring out its nutty, savory potential while masking the qualities that probably turned you off the first time.

1) Crispy maple bacon tempeh strips

Let's start with the gateway recipe. Thin slices, a sweet and smoky marinade, and enough crispiness to make you forget you're eating fermented soybeans.

The secret is slicing the tempeh as thin as you can manage, about an eighth of an inch, and letting it soak in a mixture of maple syrup, tamari, smoked paprika, and a splash of liquid smoke for at least thirty minutes.

Pan fry these strips in a generous amount of oil over medium heat until they're deeply golden and the edges curl slightly. The maple caramelizes, the smoke flavor deepens, and suddenly you have something that belongs on a weekend brunch plate next to tofu scramble and roasted potatoes.

Have you ever noticed how our resistance to new foods often melts away when we meet them in familiar contexts?

2) Peanut satay tempeh bowls

This is the recipe that converted me from tempeh skeptic to tempeh evangelist. Cut your tempeh into triangles or cubes, steam it for ten minutes to remove any bitterness, then marinate in a mixture of peanut butter, lime juice, tamari, sriracha, and a touch of coconut sugar.

The steaming step is crucial and something most recipes skip, but it transforms the texture entirely.

Bake at 400 degrees for twenty-five minutes, flipping halfway through, until the edges are caramelized and slightly chewy. Serve over rice with quick-pickled cucumbers, shredded carrots, and extra peanut sauce drizzled on top.

The tempeh becomes almost meaty here, substantial in a way that satisfies on a cellular level. This is the bowl I make when I need to feel nourished after a long trail run, when my body is asking for protein and my taste buds are asking for something worth eating.

3) Crumbled tempeh tacos

Forget trying to make tempeh taste like ground beef. Instead, let it be its own thing: nutty, slightly funky, and perfect for absorbing bold taco seasonings.

Crumble the tempeh with your hands or pulse it briefly in a food processor until it resembles coarse meal. Sauté with onion, garlic, cumin, chili powder, oregano, and a splash of vegetable broth.

The crumbles should get slightly crispy on the edges while staying tender in the center. Load them into warm corn tortillas with all your favorite fixings: fresh cilantro, diced onion, a squeeze of lime, maybe some pickled jalapeños if you like heat.

What makes this work is embracing tempeh's unique texture rather than fighting against it. The crumbled form gives you more surface area for seasoning and more opportunities for those crispy bits we all secretly fight over.

4) Miso-glazed tempeh steaks

This is the recipe for when you want to impress someone, including yourself. Cut the tempeh into thick slabs, about half an inch, and score the surface in a crosshatch pattern to help the glaze penetrate.

Make a simple mixture of white miso, rice vinegar, sesame oil, and a bit of maple syrup. Let the tempeh marinate for at least an hour, or overnight if you're planning ahead.

Grill or pan sear until you get those beautiful char marks, then brush with more glaze and let it caramelize. The miso adds umami depth that makes the tempeh taste almost sophisticated, like something you'd order at a restaurant and wonder how they made it.

Serve alongside sesame green beans and fluffy jasmine rice. Sometimes the simplest preparations reveal the most about an ingredient's true character.

5) Buffalo tempeh wraps

For those days when you want something messy, satisfying, and completely unpretentious. Cut tempeh into strips, toss with your favorite hot sauce mixed with a little melted vegan butter, and bake until crispy.

Wrap in a large flour tortilla with shredded lettuce, diced celery, shredded carrots, and a generous drizzle of vegan ranch.

The buffalo sauce does all the heavy lifting here, and the tempeh provides the protein and substance that makes this more than just a sad salad wrap.

I make these on Sunday afternoons when Marcus and I are watching movies and want something we can eat with our hands without any pretense of elegance. Food doesn't always need to be refined to be good. Sometimes it just needs to be exactly what you're craving.

Final thoughts

Tempeh asks something of us that many ingredients don't: patience and a willingness to learn its particular quirks. It rewards those who take the time to steam it, marinate it properly, and cook it until it develops real texture and flavor.

The block sitting in your fridge right now isn't a failure waiting to happen. It's an opportunity.

Maybe the question isn't whether you like tempeh, but whether you've given it a fair chance yet. Start with whichever recipe sounds most appealing, and let yourself be surprised. Some of the foods that become our staples are the ones we almost gave up on.