Marinades, breading, spices... even better if [broth, spices, vegetables...] are added in the mix before tofu coagulation. Some shops sell those but not very common.
Tempeh on the other hand is easier to elevate because the fungus "sip" marinades very quickly. If one day you find yourself in the way to cook some again don't be shy to give it your cooking love : paprika+garlic+thyme+oliveOil / coconut+curry+lime / pepper+cheese+cream. Tempeh is very adaptable and forgiving. Can be boiled, fried, poached (better when fresh), bbq...
In my humble experience a very good taste is achieved in ~5 min like so:
- mix 1/2 soy sauce + 1/2 neutral oil. Slice or dice the tempeh and dip or surround with sauce for >10sec
- pan for a few minutes with some oil. It can be eaten raw but it's better with a crust
Marinades, breading, spices... even better if [broth, spices, vegetables...] are added in the mix before tofu coagulation. Some shops sell those but not very common.
Tempeh on the other hand is easier to elevate because the fungus "sip" marinades very quickly. If one day you find yourself in the way to cook some again don't be shy to give it your cooking love : paprika+garlic+thyme+oliveOil / coconut+curry+lime / pepper+cheese+cream. Tempeh is very adaptable and forgiving. Can be boiled, fried, poached (better when fresh), bbq...
In my humble experience a very good taste is achieved in ~5 min like so:
- mix 1/2 soy sauce + 1/2 neutral oil. Slice or dice the tempeh and dip or surround with sauce for >10sec
- pan for a few minutes with some oil. It can be eaten raw but it's better with a crust
- serve with thym and pepper on top