Last Updated on December 24, 2023

This Five-Spice Pan-fried Tempeh Popcorn– simply cut the tempeh into 1×1 cm bite-sized cubes, pan-fried until golden brown, then dust with a five-spice and other spice mixture.

The tempeh is crispy, peppery, and full of flavor, garnish with lightly fried pungent Thai basil!

Five-spice is a ” must-have” spice in everyone’s pantry. It’s a spice blend generally including ground star anise, cloves, cinnamon, Sichuan pepper, and fennel…etc.

Dust a bit of five-spice on every dish, it gives the dishes that sophisticated pungent smell.. just so good!

What is Tempeh?

Tempeh originated in Indonesia, almost certainly in Central or East Java.

It is a fermented soy product that’s a popular vegan or vegetarian meat replacement. Whether you’re a vegan or not, it can be a nutritious addition to your diet.

The invention cannot be separated from the origin of fungus, which is an important part of fermentation.

This fungus consists of mycelium that grows on teakwood and sea hibiscus leaves, which native Javanese people often used (and still do) as food wrappings.

The type of soybean first used to make tempeh is the black soybean, which grew as a native plant.

This later changed with the importation of white/yellow soybeans and the rise of the tofu industry on the island.

There are different types of tempeh commonly used in Asian cuisines, here we use soybean tempeh. (the most common type on the markets)

Fresh refrigerated tempeh should be sealed in a labeled polyethylene bag and kept at temperatures below 4 °C (40 °F).

It can be kept at this temperature for 3–5 days and sometimes, even as long as a week.

is tempeh healthy?

It’s a versatile ingredient that comes with a variety of health benefits. It’s high in protein, prebiotics, and a wide array of vitamins and minerals.

A 3-ounce serving contains these nutrients:

Calories: 162
Protein: 15 grams
Carbs: 9 grams
Total fat: 9 grams
Sodium: 9 milligrams (mg)
Iron: 12% of the recommended daily intake (RDI)
Calcium: 9% of the RDI
Riboflavin: 18% of the RDI
Niacin: 12% of the RDI
Magnesium: 18% of the RDI
Phosphorus: 21% of the RDI
Manganese: 54% of the RDI

Because it’s more compact than other soy products, it provides more protein than other vegan or vegetarian alternatives.

(Source: WebMD)

tempeh recipe (vegan)

Tempeh

Thai Basil: Any type of basil is okay, even Italian basil

Five-spice powder, Onion powder, garlic powder, ground white pepper, ground black pepper, and salt.

How to cook

Firstly, we cut tempeh into roughly 1×1 cm cubes, then mix all the spices in a bowl. Pick the basil leaves off the stem. That’s it, all the prep is done!

Heat up cooking oil in the frying pan on medium-high heat, and add tempeh cubes into the pan.
Keep moving around in the pan, and fry them until golden brown.
Turn the heat to low then add spice mix into the pan, stirring until all the tempeh cubes are well coated.
Add basil leaves in, quick fry for 30 seconds then ready to serve!