Made from fermented from soybeans, tempeh is a versatile source of vegetable protein. It can be used in curries, grilled, or marinated as it is in this recipe. Tempeh absorbs flavors well and is... a surprisingly hearty and delicious addition to any vegetarian cook’s repertoire. This simple marinade takes tempeh makes it perfect for a Southwestern or Tex-Mex inspired meal. If new to working with tempeh, see Chef Tips for information on how to safely handle and eat it.
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 resealable plastic bag with the tempeh. Marinate in the refrigerator for at least 1 hour or overnight.
Bake, grill, or broil until well browned all over. Once cooked, the marinated tempeh is ready to use in stir-fries, salads, and sandwiches. Cut the cooked tempeh to your taste — slice thinly for salads and sandwiches, or simply cube it to add to soups and stir-fries. Try it in our Tempeh Quesadilla recipe.
When purchasing tempeh be sure that is has been pasteurized. Many prepackaged supermarket brands are, but check before buying. 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 a specialty Asian market, be sure to ask if it is raw or pasteurized and how to safely handle and consume it.
Tempeh can come in many varieties: soy only, or soy with added flax seeds, veggies, or multigrain.Tempeh freezes well too, whether plain or marinated.