Recipes in the world of Flavilo

Spicy pickled tempeh in a jar

Spicy Pickled Tempeh

Spicy pickled tempeh is a healthy and exciting plant-based dish that combines the nutty aroma of fermented soy with a spicy, tangy flavor profile. Tempeh traditionally comes from Indonesia and is becoming increasingly popular in vegetarian and vegan cuisine. The vinegary, spicy brine enhances tempeh's natural texture while preserving its nutritional value. If you love fermented foods and unique pickles, be sure to try this recipe!

Prep Time 15 min
Preparation 5 min
Total 20 min
280 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 250 g Tempeh
⭕ 200 ml White wine vinegar
⭕ 200 ml Water
⭕ 30 g Brown sugar
⭕ 1 tsp Salt
⭕ 2 cloves Garlic
⭕ 2 Bay leaf
⭕ 2 tsp Chili flakes
⭕ 1 tsp Black peppercorns
⭕ 5 g Ginger

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    Allergen Information
    SoySoy
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    Preparation Steps

    1

    Slice the tempeh into thin slices or cubes to allow the pickling liquid to penetrate more easily.

    2

    Bring a pot of water to a boil and add the tempeh. Boil for 2-3 minutes, then drain and let cool.

    3

    Meanwhile, in another saucepan, combine the white wine vinegar, water, brown sugar, and salt. Heat over medium heat until the sugar is completely dissolved.

    4

    Add the thinly sliced garlic, bay leaves, chili flakes, black peppercorns, and ginger. Simmer over low heat for 3 minutes to allow the flavors to meld.

    5

    Place the blanched tempeh into sterilized jars, then pour the hot spicy pickling liquid over it.

    6

    Seal the jars and let cool to room temperature. Then, refrigerate for at least 12 hours to allow the flavors to develop.

    7

    Serve chilled as a unique spicy pickle or alongside vegetarian and vegan dishes.