On Thu, 7 Oct 2010 18:29:24 -0400, "songbird" wrote:

thank you for the suggestion.

how does the taste compare to tofu?

the flavor is described as mushroomy
which is good.

Nothing like tofu. For a start, you get almost all of the bean (except
the hull), whereas tofu is a protein extract from the bean with the bulk
left behind (although you can make a tempeh from it -- tempe gembus is
made from okara, the solids left from making tofu and soy milk.)

When cooked fresh, it really does taste like a fusion of mushrooms and
beans. Very nice diced and stir-fried, or cut into fingers and
pan-fried. Most recipes marinate in brine or a soy sauce marinade, but I
don't generally bother.

I know of someone who combines the two concepts though, and makes his
own stinky tofu by covering cubes of tofu with tempeh starter. Makes it
somewhat like a rich, smelly cheese

i don't mind bland at times, i've eaten plain
tofu and it's fine with me.

I find the tempeh made with soybeans is very mild compared to tempeh
made with some other beans, but when cooked fresh it still has a nice
flavour and will pick up flavours from whatever you cook it in.
--
Ross McKay, Toronto, NSW Australia
"Let the laddie play wi the knife - he'll learn"
- The Wee Book of Calvin