I’ve gone on record in praise of tempeh, the fermented soybean cakes that are a staple in my plant-based diet. Nutritionally, it’s a superstar, high in protein, fiber and probiotics. And when it’s cooked right, it has a nutty taste and soft-but-dense texture, making it fit seamlessly into preparations that usually call for meat.
Let me repeat that qualifier: “when it’s cooked right.” If you merely pan-fry a whole block of tempeh and season it with nothing but salt and pepper, you’ll end up with something dry and uninteresting. Add some liquid, in the form of steam or a braising sauce, and the tempeh opens up, leaving it able to soak up flavor. It also becomes pleasantly soft, while retaining some chew.
Turns out, the Instant Pot is a great way to cook it. (Is there anything the IP can’t do?) In this recipe from the America’s Test Kitchen crew, you use the pot to braise it in a mixture that features gochujang, the Korean spicy-sweet chile paste, then cook down the sauce until it’s thick enough to coat the tempeh pieces.
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The dish is tasty enough to eat just like that, perhaps with rice or noodles. But for something more festive, you pair it with quick-pickled vegetables and wrap it all up in leaves of Bibb or butter lettuce. The crunchy, tart pickles act as foils to the spicy tempeh, and the lettuce-wrap setup makes them fun to assemble and eat, no utensils required.
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Make Ahead: The pickled vegetables can be refrigerated for up to 24 hours before making the wraps.
Storage Notes: Refrigerate tempeh leftovers for up to 5 days or freeze for up to 3 months. Refrigerate the pickles for up to 3 days.
Where to Buy: Gochujang can be found in many well-stocked supermarkets or in Asian markets.
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