I've been experimenting with tempeh a lot this year—a plant-based protein made from fermented soybeans. The soybeans are formed into a firm, dense block and has a slightly nutty, earthy flavor with a hearty texture. It’s a nutritional powerhouse, and unlike tofu, tempeh retains the whole soybean, which provides more fiber and a meatier consistency. After much trial and error, I personally find that cutting the tempeh into small cubes and marinating it at least 2 hours before roasting really helps the flavor soak in In this dish, the marinade is spicy and savory, which I thought was great alongside rice, but I can also see myself enjoying this tempeh in summer rolls, salads, and more.
When my husband saw this on the counter, he mistook it for caramelized porky crumbles. Yes, they look alike, but these crumbles are vegan, with a citrusy and spicy edge. Tempeh isn’t a Viet ingredient, but I’ve used it in banh mi, pho, and here to mimic meat. When crumbled into small pieces in this recipe, tempeh absorbs the seasonings well and fries up nicely. Whether made from meat or tempeh, these sorts of crumbles are used the same way—to mix into and season rice, kind of like a condiment. Add a side of radish and carrot pickle for refreshing crunch and tang. The crumbles will keep, covered, in the refrigerator, for up to 3 days (though they never last long in my house) and are good scooped up with tortilla chips.