Tempeh and tofu are made from soybeans but differ in texture, taste, and nutrition. Tempeh, a traditional Indonesian food, is made by fermenting whole soybeans, which gives it a firm, grainy texture.

Tempeh has been an acquired taste for me. I always found it to be difficult to flavor and never enjoyed the texture either.

Tempeh is normally sold frozen: under no circumstances should it be re-frozen if previously defrosted.

Add the mushrooms and cook for 3–4 minutes, or until liquid is released and cooked off. Add the tempeh, tamari, tomato purée, garlic and oats. Cook for another 5–6 minutes, stirring the ...