Differences Between Tofu, Tempeh, and Hatcho Miso Soybean Paste

Soybeans are an excellent source of lowfat protein, and fit into many meals. Tofu, tempeh, and soybean paste all have different uses and properties to them.

Sand and Succotash | Differences Between Tofu, Tempeh, and Hatcho Miso Soybean Paste

Soybeans are an excellent source of protein and can be processed and served in a number of ways. Soybeans can be found in many levels of processing from bean form or to a paste, or even fermented. Tofu products are easy to prepare and cook with, and can be served cold or cooked.

Basic Tofu

Tofu is a processed soybean curd that comes in different styles and textures. Tofu can be incorporated into meatless entree dishes or pureed for desserts. This style of soybean is one of the most recognized, and is widely available in most supermarkets. Firm and extra firm tofu are great candidates for slicing for grilling or pan-frying. This firmer style of tofu holds marinades well. Silken tofu is used when a creamy puree is needed, such as for sauces, dressing and desserts.

Tofu nutrition depends on the style, and the different coagulants used in tofu can affect the overall nutritional value as well. An average 3 oz. serving portion of extra firm tofu provides about 45 calories, 15 of which come from fat, with 6 grams of protein and no cholesterol.


Tempeh differs from tofu greatly in taste and texture. It comes in a rectangular shape with a brownish color. Instead of having a neutral flavor like tofu has, it has a deeper flavor and aroma. Tempeh is actually fermented soybeans that are made into a dry cake form and can be crumbled up or sauteed by itself or used in recipes. It requires less processing than tofu, which ultimately keeps in more fiber. Tempeh is found in the refrigerated section of supermarkets.

Tempeh nutrition is higher than tofu due to the manufacturing and handling process. But, the nutrition varies with tempeh since it can be found processed with other grains such as brown rice and barley. Read the labels and check to see if it is all soy or a mixture of ingredients. Mixing the soy with other grains will enhance flavor and provide slightly different textures to the tempeh.

Miso Soybean Paste (Hatcho Miso)

Miso soybean paste is found in different styles depending on what the soybeans were processed with. Different grains are used in the fermenting process for a little color and for flavor. Aging comes in to play here and the miso texture, flavor, and color is also affected greatly by the amount of aging that was done.

Miso is found in both dried and in a paste form. Miso comes by a variety of names, but if soybean-only miso is what is desired then look for ‘hatcho miso’ which contains only soybeans. If it doesn’t say hatcho miso, other ingredients were added to the miso and fermented with, such as barley or brown rice.

Miso soybean paste nutrition is unique in that it provides the all-important B12 vitamin. Sometimes miso or miso products may be processed with fish, and some miso types are very high in sodium. Soybean paste made with only soybeans contain more dietary fiber and protein than those misos made with other ingredients.

Grilled Tofu and Asian Slaw Salad with Edamame

Eating soy products is a great way to add quality fiber, iron and protein into a diet. Tofu is a soy product processed from soy milk, and edamame is the actual soy beans still in the pods themselves. According to the USDA Nutritional Database, a 100-gram serving of firm tofu (about 3.75 oz.) contains less than 9 grams of fat and about 15 grams of protein. A 1/4 cup serving of shelled edamame contains about 2 grams of fat and 4 grams of protein.

Here is recipe using both of these soy products. Both the marinade and dressing may be made a day in advance and stored in the refrigerator until preparation time; just whisk well before use as the oil may solidify a bit. This recipe makes about 4 servings, depending on meal size served.

Grilled Tofu with Asian Slaw, Edamame and Peanuts with Sesame Ginger Dressing
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  1. 1 14-16 oz. block of firm tofu, cut into 1/2 inch slices
  2. 3 tablespoons peanut oil
  3. 3 tablespoons reduced sodium soy sauce
  4. 2 tablespoons sherry vinegar
  5. 2 tablespoons rice vinegar
Ginger Sesame Dressing
  1. 4 mounded cups Napa cabbage, sliced thin (about 3/4 average head)
  2. 1 cup fresh mung bean sprouts
  3. 2 whole green onions, cut on bias both green and white parts
  4. 1/2 cup cilantro, rinsed well and chopped
  5. 2/3 cup edamame, cooked and shelled
  6. 1/4 cup dry roasted peanuts
  7. 4 tablespoons reduced sodium soy sauce
  8. 3 tablespoons sherry vinegar
  9. 2 tablespoons rice vinegar
  10. 2 tablespoons dark sesame oil
  11. 2 tablespoons peanut oil
  12. 1 tablespoon sugar
  13. 1/2 teaspoon freshly grated peeled gingerroot
  14. Pinch of white pepper
  1. Whisk the peanut oil, soy sauce, sherry vinegar and rice vinegar together in a bowl.
  2. In a large casserole or other shallow dish, pour the marinade over the tofu slices. Turn over to coat all the slices. Place in the refrigerator for about 3 hours, turning the tofu slices about 4-6 more times.
  3. Brush an indoor grill lightly with a nonstick spray and heat up to high (or sear setting). Lift each slice of tofu out of marinade to briefly drain and arrange on grill. Grill for about 3 minutes, then turn over to cook another 4 minutes more. Remove from grill, and serve with the slaw and sesame dressing.
  4. Combine the sliced cabbage, bean sprouts, green onion, cilantro, edamame and peanuts in a large mixing bowl. Toss well to incorporate ingredients.
  5. In a small mixing bowl, whisk the sherry vinegar, rice vinegar, dark sesame oil, peanut oil, soy sauce, sugar and grated gingerroot together. Add in a pinch of white pepper to taste.
  6. Pour over the salad ingredients and toss well to coat the slaw. Serve with the grilled tofu.
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