Vietnamese Pressure Cooked Tempeh (Tempeh Kho) - Caramelized Braised Tempeh

The broth takes time. This pressure cooked tempeh follows that same philosophy — great Vietnamese cooking is never rushed. It builds, layer by layer, until the flavors sing together. From my mother's mother. My family has made this dish for generations, adjusting here, adding there, always keeping the core the same. Fresh herbs change everything — that's the magic of Vietnamese cuisine.

Ingredients

For the Tempeh

2 packages (16 oz/450g total) tempeh, cut into 1-inch triangles or cubes

1 teaspoon salt

2 tablespoons vegetable oil for browning

For the Caramel Sauce

1/4 cup (50g) granulated sugar

2 tablespoons water

2 tablespoons vegetable oil

For the Aromatics

6 cloves garlic, minced

4 shallots, thinly sliced

2 stalks lemongrass, bottom 4 inches, bruised and cut into 2-inch pieces

2-inch piece fresh ginger, sliced into coins

2 Thai chilies, left whole (optional)

For the Braising Liquid

1 cup (240ml) young coconut water

1/2 cup (120ml) vegetable broth

3 tablespoons vegan fish sauce (or mushroom sauce)

2 tablespoons soy sauce

1 tablespoon dark soy sauce (for color)

2 tablespoons coconut sugar or brown sugar

1/2 teaspoon freshly ground black pepper

2 whole star anise

1 cinnamon stick (optional)

For the Vegetables

8 ounces (225g) white mushrooms, quartered

4 ounces (115g) wood ear mushrooms, rehydrated and torn (optional)

1 medium carrot, roll-cut into 1-inch pieces

4 hard-boiled eggs, peeled (omit for vegan version)

For the Nuoc Cham Chay (Vegan Dipping Sauce)

3 tablespoons vegan fish sauce

3 tablespoons fresh lime juice

2 tablespoons sugar

2 tablespoons warm water

1 clove garlic, minced

1 Thai chili, thinly sliced

For Serving

4 cups steamed jasmine rice

Fresh cilantro leaves

Sliced green onions

Vietnamese pickled vegetables (do chua)

Fresh chilies, sliced

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Instructions

Step 1: Prepare the Tempeh (10 minutes)

Proper preparation ensures the tempeh absorbs maximum flavor.

Remove tempeh from packaging and pat dry with paper towels

Cut each block into triangular pieces or 1-inch cubes - triangles have more surface area for browning

Sprinkle tempeh pieces with salt on all sides

If your tempeh has a bitter taste, steam it for 10 minutes before proceeding (optional step for some brands)

Visual Cue: The tempeh should be uniformly cut for even cooking. Fresh tempeh should be white with some gray areas; avoid any with black spots or ammonia smell. Tip: Steaming tempeh before browning removes any bitterness and helps it absorb the braising liquid better.

Step 2: Brown the Tempeh (10-12 minutes)

Browning creates a flavorful crust that adds depth to the final dish.

Set your pressure cooker to the saute function on high heat

Add 2 tablespoons vegetable oil and heat until shimmering

Working in two batches to avoid crowding, add tempeh pieces in a single layer

Brown for 2-3 minutes per side until golden and slightly crispy

Transfer browned tempeh to a plate and repeat with remaining pieces

Set aside - do not clean the pot

Visual Cue: The tempeh should have golden-brown spots on the flat surfaces. Some darker caramelized areas are desirable. Timing Note: Don't rush the browning - this is where much of the dish's flavor develops.

Step 3: Make the Caramel (8-10 minutes)

The caramel is the signature element of kho-style dishes.

With the pot still on saute mode, add 1/4 cup sugar and 2 tablespoons water

Do not stir - let the mixture sit and watch carefully

The sugar will dissolve and begin to bubble

After 5-7 minutes, the mixture will turn golden, then amber

When it reaches a dark amber color (like maple syrup), immediately add 2 tablespoons oil

Swirl the pot to stop the cooking

Visual Cue: Perfect caramel is dark amber with red undertones. If it turns black or smells burnt, discard and start over - burnt caramel will make the entire dish bitter. Safety Note: Caramel is extremely hot. Keep your face away from the pot when adding oil as it will splatter.

Step 4: Saute the Aromatics (5 minutes)

Building the aromatic foundation creates depth of flavor.

Reduce heat to medium on the saute function

Add the sliced shallots and minced garlic to the caramel

Stir for 2 minutes until softened and fragrant

Add the lemongrass pieces, ginger coins, and whole Thai chilies

Saute for another 2 minutes until very aromatic

The kitchen should smell intensely fragrant

Visual Cue: The shallots should be translucent and the garlic golden (not brown, which would be bitter).

Step 5: Add Liquids and Tempeh (5 minutes)

Combining all elements before pressure cooking.

Pour in the coconut water, stirring to scrape up any browned bits

Add the vegetable broth, vegan fish sauce, soy sauce, and dark soy sauce

Stir in the coconut sugar and black pepper

Add the star anise and cinnamon stick

Return the browned tempeh to the pot

Add the carrots (mushrooms will be added later)

Stir gently to coat everything with the braising liquid

Visual Cue: The liquid should be dark caramel-colored and aromatic. Tempeh should be mostly submerged.

Step 6: Pressure Cook (15 minutes + natural release)

Pressure cooking infuses the tempeh with deep flavor.

Lock the pressure cooker lid securely

Set the valve to the sealing position

Cook on high pressure for 15 minutes

Allow natural pressure release for 10 minutes

Quick-release any remaining pressure

Open the lid carefully, tilting away from you

Visual Cue: The tempeh should be darker in color, and the liquid should be reduced and glossy. Timing Note: The natural release is important - it allows the tempeh to continue absorbing flavors as it rests.

Step 7: Add Mushrooms and Reduce (10-12 minutes)

Mushrooms added at the end maintain their texture.

Add the quartered white mushrooms and wood ear mushrooms if using

If adding hard-boiled eggs, nestle them into the liquid now

Set to saute function on medium heat

Simmer uncovered for 10-12 minutes, gently stirring occasionally

The sauce should reduce and become syrupy

Baste the tempeh and eggs regularly with the sauce

Taste and adjust seasoning - add more soy sauce for saltiness, sugar for sweetness

Visual Cue: The finished sauce should coat the back of a spoon and have a glossy, lacquered appearance. The mushrooms should be tender.

Step 8: Prepare the Vegan Nuoc Cham (5 minutes)

This dipping sauce adds brightness to the rich dish.

Dissolve the sugar in warm water

Add the vegan fish sauce and lime juice

Stir well to combine

Add the minced garlic and sliced Thai chili

Let sit for 5 minutes to marry the flavors

Taste and adjust balance as needed

Visual Cue: The sauce should be slightly cloudy with visible chili and garlic pieces.

Step 9: Serve and Present (5 minutes)

Remove and discard the lemongrass, ginger, star anise, and cinnamon stick

Transfer to a serving bowl or serve directly from the pot

Arrange tempeh pieces attractively with eggs (if using) and mushrooms visible

Garnish with fresh cilantro and sliced green onions

Serve over steamed jasmine rice

Provide nuoc cham chay and pickled vegetables on the side

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Tips for Perfect Tempeh Kho

Selecting the Best Tempeh

Look for tempeh with an even, white-to-grayish color with visible soybean texture

Fresh tempeh should smell slightly nutty and mushroom-like

Avoid tempeh with black spots (overfermented) or ammonia odor

Different brands have different textures - experiment to find your favorite

Reducing Tempeh Bitterness

Steam tempeh for 10 minutes before cooking if it tastes bitter

Marinating in salted water for 15 minutes can help

Brands made with dehulled soybeans tend to be less bitter

Browning well also helps reduce any off-flavors

Perfecting the Caramel

Use a light-colored pot if possible to better judge caramel color

Watch constantly during the final minutes - it goes from perfect to burnt in seconds

Vietnamese caramel is darker than Western caramel - this is intentional

If uncertain, err on the side of lighter caramel

Vegan Fish Sauce Options

Commercial vegan fish sauce (made from seaweed) is available in Asian markets

Mushroom sauce is a good alternative with deep umami

DIY: Steep dried shiitake in soy sauce with a touch of seaweed

In a pinch, use additional soy sauce plus a pinch of MSG

Maximizing Umami

Use dark soy sauce for color and additional depth

Add a splash of mushroom sauce even if using vegan fish sauce

Include dried shiitake mushroom soaking liquid if available

A small pinch of MSG is authentic and enhances all flavors

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Variations and Substitutions

Protein Alternatives

Extra-Firm Tofu: Press well and brown thoroughly; use same cooking time

Seitan: Brown well and add during the last 15 minutes to prevent toughness

Mock Duck (Seitan): Available canned in Asian markets

Chickpeas: Add during pressure cooking stage for a legume version

Vegetable Variations

Baby Bok Choy: Add during last 3 minutes of simmering

Daikon Radish: Add during pressure cooking for meltingly tender results

Bamboo Shoots: Add with mushrooms for extra texture

Lotus Root: Slice thin and add during pressure cooking

Flavor Variations

Curry Version: Add 1 tablespoon Vietnamese curry powder

Citrusy: Include lemongrass in the final dish (thinly sliced)

Extra Herby: Stir in Thai basil at the end

Spicier: Include more chilies or add sambal oelek

Dietary Modifications

Gluten-Free: Use tamari and ensure tempeh is gluten-free

Soy-Free: Substitute tempeh with seitan (wheat gluten) or use chickpeas

Lower Sugar: Reduce caramel amount and rely more on natural coconut sweetness

Oil-Free: Skip browning step; dry-toast tempeh in a non-stick pan

Add-Ins for Variety

Fried shallots for crunch

Cashews or peanuts added at the end

Bean sprouts for freshness

Crispy fried tofu puffs

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Storage and Reheating Instructions

Refrigerator Storage

Tempeh Kho develops deeper flavor after resting, making it excellent for meal prep.

Cooling: Allow to cool to room temperature (maximum 2 hours for food safety)

Container: Store in airtight container with tempeh submerged in sauce

Duration: Keeps well for 5-7 days refrigerated

Note: The sauce will thicken considerably when chilled - this is normal

Freezer Storage

Preparation: Cool completely before freezing

Portioning: Divide into individual servings for convenience

Container: Use freezer-safe containers or bags with air removed

Duration: Best quality within 2-3 months

Note: Tempeh freezes very well and maintains texture

Reheating Methods

Stovetop (Recommended):

Transfer desired portion to a small pot

Add 2-3 tablespoons water or vegetable broth

Heat over medium-low, stirring gently

Heat for 5-8 minutes until warmed through

The sauce should return to its glossy consistency

Microwave:

Place portion in microwave-safe bowl

Add 1 tablespoon water

Cover loosely with damp paper towel

Heat in 60-second intervals, stirring between

Continue until heated through

Pressure Cooker (for large batches):

Use saute function on low heat

Add a splash of water

Stir occasionally until heated through

Perfect for meal prep portions

From Frozen:

Thaw overnight in refrigerator (recommended)

Or use microwave defrost setting

Once thawed, reheat using stovetop method

Meal Prep Tips

Prepare a double batch on weekends for weeknight meals

Store rice separately from the braised tempeh

Prepare fresh nuoc cham when ready to serve

Fresh garnishes (cilantro, green onions) should be added just before eating

The dish tastes even better on day 2 and 3

Repurposing Ideas

Use leftover tempeh kho as banh mi filling

Add to fried rice for caramelized tempeh fried rice

Stuff into rice paper rolls with fresh vegetables

Serve over noodles for a quick bowl

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Serving Suggestions

Traditional Accompaniments

Steamed jasmine rice (essential)

Vietnamese pickled vegetables (do chua)

Fresh cucumber slices

Light vegetable soup

Stir-fried greens

Bowl-Style Serving

Rice base

Tempeh kho with sauce

Pickled vegetables

Fresh herbs and lime

Crispy shallots

Banh Mi Filling

Transform leftovers into sandwiches:

Crusty Vietnamese baguette

Sliced tempeh kho

Pickled daikon and carrot

Fresh cilantro and jalapeño

Vegan mayo or Maggi seasoning

Complete Plant-Based Vietnamese Meal

Start with fresh spring rolls (goi cuon chay)

Main course: Tempeh Kho with rice

Side: Stir-fried morning glory with garlic

Soup: Canh (clear vegetable soup)

Dessert: Fresh tropical fruit

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Equipment Needed

Quality equipment ensures this plant-based dish turns out perfectly.

Electric pressure cooker (6-quart ideal)

Sharp knife and cutting board

Paper towels for drying tempeh

Wooden spoon or silicone spatula

Serving bowl

Small bowls for dipping sauce and condiments

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Kitchen Science: Why This Method Works

Baking relies on the Maillard reaction and caramelization to develop complex flavors. Between 280-330°F, amino acids and sugars undergo hundreds of chemical reactions that create the golden-brown crust and deep savory notes we associate with well-baked food. Understanding this science explains why proper preheating and avoiding overcrowding (which traps steam and prevents browning) are critical to achieving the best results with this recipe.

Nutrition Deep Dive

Tempeh offers advantages over other soy products through its fermentation process, which increases nutrient bioavailability and produces beneficial probiotics. With approximately 20g of protein per 100g and significant fiber content, tempeh provides sustained energy. The fermentation process partially breaks down phytic acid, increasing absorption of minerals like iron, zinc, and calcium. Tempeh also contains natural prebiotics that support gut health, along with a full complement of B vitamins including B12 — a rarity among plant-based foods.

Hosting and Entertaining Tips

Tempeh's firm texture makes it ideal for entertaining — it holds up on buffets, travels well for potlucks, and can be sliced attractively for platter service. Prepare tempeh the day before: steam, marinate, and cook so flavors fully develop. A tempeh satay platter with peanut sauce is universally appealing. Slice into uniform pieces for professional presentation. For mixed dietary gatherings, clearly label tempeh dishes and note that tempeh contains soy for guests with allergies.

Seasonal Adaptations

Vietnamese cooking shifts beautifully between seasons. Spring brings fresh herbs at their most aromatic — mint, Thai basil, and cilantro that elevate every dish. Summer calls for cooling bún bowls, fresh spring rolls, and lighter preparations. Autumn introduces warming phở broths and heartier claypot dishes. Winter means rich, slow-simmered soups and braised preparations that warm the body, with preserved and pickled vegetables bridging the gap when fresh produce is limited.

Cultural Context and History

Vietnamese cuisine reflects over 1,000 years of Chinese influence, nearly a century of French colonialism, and the indomitable creativity of a people who transformed foreign ingredients into something distinctly their own. The French left behind baguettes (bánh mì), pâté, and coffee culture; Chinese influence contributed stir-frying, noodle soups, and chopstick use. But the Vietnamese genius lies in the fresh herb plate that accompanies nearly every meal — a celebration of brightness and balance that makes this cuisine uniquely refreshing.

Ingredient Substitution Guide

If you need to swap the main protein, these alternatives work well with the same seasonings and cooking method:

Black beans: Drain and mash partially. Add cumin for depth.

Seitan: Similar chewiness and protein content. Absorbs marinades quickly.

Extra-firm tofu: Press thoroughly. Freeze and thaw first for a chewier, more tempeh-like texture.

Chickpeas: Whole or roughly mashed. Roast first for better texture in stir-fries.

Scaling This Recipe

This recipe serves 4, but it's easily adjusted:

Salt scales linearly for most recipes, but taste at every stage. Your palate is the best measuring tool when cooking for different quantities.

For halving the recipe, most timing stays the same but check for doneness 5-10 minutes earlier since smaller volumes heat through faster.

Acid ingredients (citrus, vinegar) should be scaled conservatively — start at 1.5x for a doubled recipe and add more to taste.

If doubling, use a larger pan rather than a deeper one to maintain the same cooking dynamics. Overcrowding changes everything.

Troubleshooting Guide

Even experienced cooks encounter issues. Here's how to recover:

If the interior is still raw when the outside is done, reduce the oven temperature by 25°F and extend cooking time, allowing heat to penetrate gently.

If cooking unevenly, your oven may have hot spots. Rotate the pan 180 degrees halfway through and consider using an oven thermometer to verify temperature accuracy.

If the top is browning too fast, tent loosely with aluminum foil and continue baking until the interior reaches the correct temperature.

Beverage Pairing Guide

Vietnamese iced coffee (cà phê sữa đá) — intensely brewed, sweetened with condensed milk, poured over ice — is a cultural institution that pairs surprisingly well with savory food. A crisp pilsner or a dry cider complements the fresh herb-forward nature of Vietnamese cuisine. For wine, a dry Riesling or a Grüner Veltliner matches the bright, clean flavors beautifully. Fresh coconut water is the traditional non-alcoholic choice. Chrysanthemum tea or artichoke tea (trà atisô) provides a subtle, herbal accompaniment.

Common Mistakes to Avoid

Avoid these common pitfalls for the best results:

Opening the oven door repeatedly — each opening drops temperature by 25-50°F and extends cooking time significantly.

Overcrowding the baking sheet — ingredients steam instead of browning when packed too tightly together.

Forgetting to rest the dish after baking — residual heat continues cooking for 5-10 minutes after removal.

Skipping the preheating step — starting in a cold oven leads to uneven cooking and longer bake times that dry out the exterior.

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Mastering the Perfect Texture

Achieving the perfect baked texture is about controlling moisture at every stage. Start by patting the surface completely dry — moisture is the enemy of browning and crispiness. A light oil coating promotes even heat transfer and Maillard reaction development. Resting after baking allows residual moisture to redistribute rather than flooding out when cut. If you want a crispy exterior with a moist interior, start at high heat (425°F) for the first 15 minutes to set the crust, then reduce to finish gently.

Kitchen Wisdom

These fundamental kitchen principles will elevate not just this recipe, but everything you cook:

Toast your spices before using them. A minute in a dry pan over medium heat releases volatile oils and deepens flavor — the difference between spices that whisper and spices that sing.

Let butter brown for a nutty, complex flavor. Heat whole butter until the milk solids turn amber (watching carefully — it goes from brown to burnt in seconds) for an easy flavor upgrade.

Taste as you go — seasoning at every stage builds layers of flavor that a single final adjustment can never match. This is the single most important cooking habit you can develop.

A sharp knife is safer than a dull one. Dull blades require more pressure, increasing the chance of slipping. Hone your knife on a steel before every session and sharpen it with a whetstone monthly.

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*Last updated: 2025-12-20*