Description
Browse these tempeh recipes for the best ways to enjoy this hearty plant based protein! This marinated tempeh recipe is an explosion of flavor. The zingy marinade makes a plant based meal everyone will love.
Ingredients
Scale
- 8 ounce package tempeh
- 2 tablespoons soy sauce (or tamari)
- 2 tablespoons maple syrup (or sugar)
- 2 tablespoons rice vinegar
- 1 tablespoons toasted sesame oil
- ½ tablespoon fresh grated ginger
- 1 garlic clove, minced (or ¼ teaspoon garlic powder)
- 1 teaspoon cornstarch
- For garnish: finely chopped parsley or sliced green onion, sesame seeds (optional)
Instructions
- Carefully cut the tempeh in half lengthwise. Then lay down each rectangle and cut it into 8 triangles (see the photos above).
- Place the tempeh in a bowl. Pour boiling water over the tempeh and allow it to sit for 1 minute (this helps to remove some of the bitterness in flavor). Then rinse it under cold water and drain.
- In a wide shallow dish, whisk together the soy sauce, maple syrup, rice vinegar, toasted sesame oil, fresh ginger, and garlic.
- Place the tempeh in the dish, dipping each side in the marinade. Place in the refrigerated and marinate for 1 hour (or up to 24 hours), turning the pieces at 30 minutes.
- To cook the tempeh, heat 1 tablespoon olive oil in a non-stick pan over medium high heat. Sauté the tempeh for 2 to 3 minutes per side, until browned on each side. Whisk the cornstarch into the remaining marinade. Add the marinade to the pan and cook for 30 seconds to 1 minute until it is thickened. Serve immediately.
- Category: Main dish
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
