❓How do I get rid of the bitterness the first time I cook tempeh?
I bought a block of tempeh, sliced it, and just pan-fried it as is, but it tasted kind of bitter and astringent. Did I not prep it right?
1 Answers
The occasional dark spots on the surface of tempeh are just normal fermentation mycelium — nothing to worry about. But if the whole thing tastes bitter, it's likely because it wasn't given a step to remove the astringency first. I'd suggest slicing or cubing it, then simmering it for 5-10 minutes in water with a bit of salt, ginger slices, and minced garlic (even a splash of soy sauce), then draining it before pan-frying or braising. This step clearly removes the bitter, astringent notes from fermentation and helps the tempeh take on flavor better. Tempeh has a firm texture and absorbs flavor really well, so simmering it first and then marinating briefly before frying makes a big difference — frying it straight from raw really does tend to give you that sharp fermented taste.