Tofu or Tempeh? A Beginner's Guide

Both are made from soybeans and packed with plant protein, but they cook very differently. Here's how to choose between tofu and tempeh and get the best out of each.

9/28/26, 6:20 am

Both are made from soybeans, both are packed with plant protein, and both are brilliant in the kitchen. But they're quite different once you get cooking.

What is tofu?

Tofu is made by curdling soy milk and pressing the curds into blocks, a bit like cheesemaking. It has a mild flavour and soaks up marinades and sauces beautifully.

Tofu comes in different textures:

  • Silken: soft and creamy, great for smoothies, desserts and dressings
  • Firm: holds its shape for stir fries and scrambles
  • Extra firm: best for baking, grilling and crispy pan frying
     

What is tempeh?

Tempeh originated in Indonesia and is made from whole soybeans that are fermented and pressed into a firm cake. It has a nutty, earthy flavour and a heartier, chewier texture than tofu. Because it's made from the whole bean, it's also a good source of fibre.?
 

Cooking tips

  • Press your tofu. Wrap firm tofu in a clean tea towel and set something heavy on top for 15 to 20 minutes. Less water means crispier results and better flavour.
  • Steam your tempeh. A quick 10 minute steam softens any bitterness and helps it absorb marinades.
  • Be bold with flavour. Both love garlic, ginger, soy sauce or tamari, chilli and a touch of maple syrup.
     

Try this

Cube tempeh, marinate in tamari, garlic and a little maple syrup, then pan fry until golden. Serve over rice with steamed greens from our organic fruit and vegetable range.
 

Shop tofu and tempeh

You'll find organic tofu and tempeh in our Meat, Seafood, Tempeh and Tofu range, in store or online. Check our delivery and pickup timetable to book a time.