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 made from fermented soy, and can can come in many varieties: soy only, or soy with added flax seeds, veggies, or multigrains. Tempeh absorbs flavors well and is a surprisingly hearty and delicious addition to any vegetarian cook’s repertoire. Marinated or plain, tempeh freezes well too. This simple marinade takes tempeh from the far East to the Southwest, making it perfect for a Southwestern or Tex-Mex inspired meal. If you are new to tempeh, see Ann’s Tips for information on how to safely handle and eat it.
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.
This tempeh is delicious in our Tempeh Quesadilla, try it out!
Ann's Tips and Tricks
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.
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