Marinated Tempeh

Sonja Overhiser

This marinated tempeh recipe is an explosion of flavor! This zingy marinade makes a plant based meal everyone will love.

Ingredients 9

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)

01
Carefully cut the tempeh in half lengthwise. Then lay down each rectangle and cut it into 8 triangles (see the photos above).
02
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.
03
In a wide shallow dish, whisk together the soy sauce, maple syrup, rice vinegar, toasted sesame oil, fresh ginger, and garlic.
04
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.
05
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.

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