Marinated Tempeh - Cook For Your Life- anti-cancer recipes

Marinated Tempeh

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 6 ingredients
Tempeh is a great source of vegetable protein. It comes to us from Indonesia, where it is used in curries, grilled, or marinated as it is here in this Marinated Tempeh recipe. Tempeh is...

Ingredients

  • ¼ cup soy sauce
  • 1 tablespoon honey
  • ¼ cup chipotle in adobo, chopped
  • 1 teaspoon grated ginger
  • 2 garlic cloves, sliced
  • 8 ounces pasteurized tempeh (see Ann’s Tips)

Nutrition Facts

Calories

138 cals

Fat

6 g

Saturated Fat

1 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

2 g

Carbohydrates

12 g

Sugar

5 g

Fiber

0 g

Protein

12 g

Sodium

981 mg

Directions

  1. In a small bowl whisk together the soy sauce, honey, chipotle in adobo and ginger. Stir in the garlic then pour the dressing in a resalable plastic bag with the tempeh. Marinate in the refrigerator for at least 1 hour. The longer the better. Bake, grill, or broil until well browned all over.
  2. Once cooked, the marinated tempeh is ready to use in sautés, salads and sandwiches. Cut the cooked tempeh to your taste, either across into thin slices for salads and sandwiches or simply cube it to add to sautés and stir-fries.

Chef Tips

When purchasing tempeh be sure that is has been pasteurized. Many prepackaged supermarket brands are, but still check first. Pasteurized tempeh can be used straight from the packet, but raw tempeh must be poached for at least 20 minutes in boiling water before using. Raw tempeh must also be treated in the same way as meat or fish to prevent cross contamination. Use a separate cutting board, and wash board, knives and hands after handling. Opened tempeh should always smell mushroom-like or yeasty. If purchasing tempeh from the Greenmarket or specialty Asian market, be sure to ask if it is raw or pasteurized, and how to safely handle and consume it.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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