I’ll tell you a funny story. When I first heard of tempeh, a high protein patty made from fermented soybeans originating in Indonesia, I ran to the nearest health food store and bought a package. I proceeded to eat it raw walking down Fifth Avenue in New York City on a warm spring afternoon. Like many of us, I thought since it was “good for you”, I’d better eat a lot of it and fast. Later, when I started cooking and was educated about the healing properties of food, I learned that soybean products need to be cooked first. This imparts flavor and increases digestibility.
A To be properly cooked, tempeh should simmer for at least 10 minutes and up to 30 minutes in a broth or a savory gravy. Then and only then can tempeh be fried, broiled or baked to create an appetizing dish.