tempeh_marinade

Five Ways to Prepare Tempeh

We've had good tempeh and we've had mediocre tempeh. At its best, the soybean cake is rich and nutty. At its worst, tempeh can be bitter or bland. We grew up eating tempeh and enjoy its earthiness, but for some, it's an acquired taste. Here are five ways to prepare tempeh and enhance its potential for excellent texture and flavor.

1. Steamed. If you find tempeh to be too bitter straight out of the package, steaming it can help. Place sliced tempeh in a saucepan and cover with water or vegetable broth. Bring liquid to a boil, reduce heat, and simmer for 10 minutes. Then remove the tempeh and proceed with marinating, grilling, baking, or otherwise seasoning and cooking it.

2. Marinated. Tempeh can be rather bland on its own, but it takes well to marinade. Good tempeh marinade ingredients include soy sauce, vinegar, citrus juice, coconut milk, peanut butter, ginger, spices, or sweeteners like maple syrup, agave nectar or honey. Even a quick coat of soy sauce and a few other seasonings significantly heightens the flavor.

Here's what we do on busy weeknights: Cut an 8 ounce block of tempeh into 1/4 inch-thick slices. Marinate for 10-20 minutes in a mixture of Bragg's liquid aminos (1/4 cup), rice wine vinegar (1 tablespoon), sesame oil (1/2 teaspoon), and minced garlic (1-2 cloves). Pan-fry over medium heat until golden brown and crispy.

Marinated tempeh may also be grilled or baked.

3. Thinly sliced. Grilling or pan-frying tempeh until the edges turn crispy enhances its natural nutty flavor. Of course, different recipes call for various slice sizes and techniques, but in general we like to slice tempeh about 1/4 inch thick. At this thickness, it can acquire just the right amount of crispiness on the edges while retaining a nice, chewy interior.

4. Blackened. Tempeh coated and seared with with blackening spice makes a tasty addition to salads and vegetable bowls. Use a prepared Cajun-style seasoning or make your own with equal parts paprika, cayenne, black pepper, garlic powder, dried oregano, dried thyme, and salt. Brush tempeh patties with oil, coat them with the spice mixture, and sear in a hot frying pan. Let the spices smoke for 5-10 seconds to blacken.

5. Crumbled into sauces and stews. Like tofu, tempeh takes on the flavor of whatever it's cooked in, making it a versatile way to add heartiness and protein to a meal. Add crumbled, grated, or cubed tempeh to spaghetti sauce, stew, chili, or curry.

Do you have anything to add to the list?

Submit a story

Got a tip, kitchen tour, or other story our readers should see?

Marinated Peanut Tempeh (7 Ingredients!)

I didn’t use to like tempeh. Now, I do, thanks to easy, fool-proof recipes like this. Look at that saucy caramelization! Oof.

Any of you tempeh haters out there, prepare to be converted.

This recipe requires just 7 ingredients to make and involves the easiest preparation ever: Steam tempeh, make marinade, let marinate, BAKE. That’s it!

The only part that takes a little planning is the marinating. I suggest a 2-24-hour window. The longer the better and the more saucy and flavorful your tempeh will be. So go on. Give it a day. Go out and see something, kid. Go explore the city. Go see nature. Let your tempeh do its thang.

Then bake until golden and caramelized and brush with remaining marinade. So easy. So saucy. So essential.

You’re going to LOVE this tempeh. It’s:

Put this tempeh on EVERYTHING. Think noodle dishes, salads, in spring rolls, and more! Not to worry, I have a blissed-out salad coming your way in a few days that’s perfect with this saucy tempeh. Stay tuned!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!

1 1/2 cups (4 servings)

• 8 ounces (227 g) tempeh (if GF, ensure gluten-free friendly)

• 1 fresh or dried bird's eye chili, minced/crushed (or sub 1/4 tsp red pepper flake)
• 1 1/2 Tbsp (20 ml) sesame oil (if avoiding oil, leave this out and add a bit more lime, soy sauce, and maple syrup)
• 2 Tbsp (32 g) salted creamy peanut (or almond, cashew, or sunbutter)
• 2 Tbsp (30 ml) gluten-free tamari (or soy sauce if not GF)
• 2 Tbsp (30 ml) lime juice
• 3 Tbsp (45 ml) maple syrup

1. To remove bitterness from the tempeh, add to rimmed skillet or saucepan filled with 1 inch of water and bring to a low boil over medium heat. Steam tempeh for a total of 10-12 minutes, flipping once at the halfway point. Then rinse, pat dry, and cut into thin, bite-size pieces. I prefer slicing the tempeh in half lengthwise then cutting into small triangles. (The smaller the pieces, the better they can soak up the marinade.) Set aside.
2. Mix marinade by adding chili, sesame oil, peanut butter, tamari, lime juice, and maple syrup. Whisk to combine. Taste and adjust flavor as needed, adding more crushed chili for heat, maple syrup for sweetness, lime juice for acidity, or tamari for saltiness. Don't be shy - you want this extremely flavorful!
3. Add the sliced tempeh to the marinade and toss to coat. Then cover and refrigerate for at least 2 hours, preferably 24 hours. I found that 24 hours infused the most flavor! While marinating, toss/stir occasionally to ensure even coating. (Pro tip: Just before baking, drizzle with a bit more maple syrup and tamari for extra flavor. Optional but recommended!)
4. Once marinated, preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Add tempeh and reserve any leftover marinade to brush/coat the tempeh once baked.
5. Bake for 22-30 minutes or until caramelized and deep golden brown. Remove from oven and brush/coat with any remaining marinade.
6. This tempeh is delicious for adding to Asian-inspired dishes like spring rolls, salads, and noodle dishes! Store leftovers covered in the refrigerator up to 3 days. Best when fresh.

• Facebook 201
• Google+ 0
• Twitter
• Pinterest 2.4k
• Email

Hi, I'm Dana! I am a food stylist, photographer, creator of the Food Photography School, and author of the 31 Meals Cookbook and Everyday Cooking.

Talk About It

Karlie @ karlcooks.com says

I LOVE tempeh, always looking for new ways to bake it up! This looks awesome definitely trying it

That first photo is making me so hungry. The recipe that turned me into a tempeh lover was fried temeph, dusted in chinese 5 spice, and served with a spicy peanut sauce. This is just bringing me back to that first experience. I’m excited to try the peanut sauce with that squeeze of lime.

Is bird’s eye chili a brand of chili powder or a type of chili? This looks so good and I’ve been wanting to experiment with tempeh, thanks for this recipe!

Dana Shultz says

I’ve know it to be small red chilies, usually associated with Thai cooking! But really any hot pepper will do!

Rhian @ Rhian's Recipes says

This looks incredible! And has definitely persuaded me to try tempeh. Looking forward to the salad :)

Dana, your recipes bring pure joy… simple, delicious, plant based meals that are also healthy. Seriously in love with your blog! Please, more recipes and more cook books! Yum yum from snowed in Switzerland!

Dana Shultz says

This comment brings me pure joy! Thanks, Ingrid! xoxo

I have to avoid fat due to a compromised pancreas. I’ll sadly leave out the sesame oil (thanks for the tip of extra soy, lime, and maple) but peanut butter also is synonymous with fat, so I use powdered peanut butter. Think about it – what to do with all the remains after pressing out the lovely oil for frying?? It’s pure concentrated peanut. Mix it with a bit of water for a sandwich or, here, just add the powder so as not to dilute flavor or mess up consistency.

I’ve tried about six different brands and my favorite is PB2. Peanut butter is 12 grams/fat per 2 TBS serving. PB2 is 1.5 grams.

Thanks for the great recipes!

Dana Shultz says

Thanks for sharing!

I’ve been using PB2 as a substitute for my peanut butter as well. I used it with Dana’s PB Overnight Oats and it was DELICIOUS!

Julie Koppman says

is it necessary to steam the tempeh first? i’ve never noticed bitterness in tempeh i’ve made before, so i’m just wondering…

thanks, and can’t wait to try the recipe!

Dana Shultz says

Give it a try without! Let me know how it goes.

I would steam or poach it , not only takes away bitterness it Also helps the tempeh absorb the flavor a better .

Thanks for this tip, Fran! I was wondering why my copycat mellow mushroom tempeh hoagies were not good!

Jillian O'Brien says

Is there any substitute for the peanuts? I have a peanut/hazel nut allergy but all other nuts are fine.

Dana Shultz says

Almond butter should work brilliantly! Or sunflower butter

Ronee Baracani says

So excited to make this. I heart tempeh!

Patricia Pfost says

Really delicious just the way you wrote it! Thank you!

I never liked Tempeh at all! I tried it once, and Blah! Yuck! But I love plant based foods so if you say so…..I’ll let you know if it converts me :)

Thanks for all your inspiration!!

I’m in the same boat with my dislike for tempeh! Everyone keeps telling me how wonderful it is, but every time I have it, blegh! I’ve been a vegan for five years now, I thought it would have grown on me by now, as most things do, but nope. Curious to see if you were converted!

Have you tried the tempeh hoagie from mellow mushroom? It inspired my tempeh addiction!

Would aminos work in place of soy/tamari?

Hi! I have not tried it in place of soy/tamari but I think it should work just fine! Let me know how it goes if you try it!

I exclusively use Braggs aminos instead of soy sauce/tamari for this and all of the Minimalist Baker recipes–go for it!

Danielle Smith says

This sounds delicious! I’m allergic to soy but am tempted to try the marinade on cauliflower. Will report back when I do :)

If you end up trying it on roasted cauliflower or something, I’d love to know how it turned out!

Rachel Cox says

Which do you prefer more, tofu or tempeh? And why? I think I’ll start experimenting with tempeh!

Dana Shultz says

Tofu is more absorbent and has a chewier flavor, so I like it in pad thai and stir fries. It’s also great for things like vegan ricotta cheese: https://minimalistbaker.com/eggplant-lasagna-roll-ups/

But tempeh marinates well and is great for salads and stir fries! Also, tempeh is fermented which makes it a bit healthier for you in my opinion.

Nicole Urdang says

Tempeh is fermented which makes it far healthier than tofu.

Also, tofu is usually made from GMO soybeans and not healthy in two counts: too much unneeded estrogen from soy, and Frankenfood from GMOs.

Hi there, this looks delicious! Can’t wait to try!

I’m a little confused about the first step. Does the tempeh go straight into the boiling water or in a steamer basket above the water?

Hi! Place the tempeh right in a saucepan with 1-inch of water! Bring to a low boil over medium heat for a total of 10-12 minutes, flipping once at the halfway point. Happy cooking!

Yum! This is so my kinda flavor! I could eat this everyday I bet!

Could I sub in honey or brown sugar for the maple syrup? If so, what amounts should I put in? Can’t wait to try this one out, thank you for your creativity in all your dishes!!

Hi! I have not tried those subs but honey should work in place of maple syrup at the same amount! If you give it a try, let me know how it goes!

Eddy Smith says

How would you suggest reheating it after it’s been in the fridge for a couple of days?

Hi! While it is best when fresh, you can throw your leftovers in the microwave or oven and reheat until warm!

Can’t wait to try this one! OMG.

Team Gillis Realtor says

I can’t wait to try this and tell you how it works for me. I will try using honey since my kid is allergic to maple syrup. I think it works just the same.

This was such a yummy recipe! I added ginger and subbed orange juice instead of lime but it worked out perfectly:) I might make some extra sauce next time for the veggies/rice but o so delicious. Definitely a keeper, thank you!

Dana Shultz says

Thanks for sharing!

I am professional baker & cake artist , and I can tell you right that this is hands down a good recipe . I will surely try this out & will keep u posted . Thanks

I can never find tempeh where I shop, but I’d love to try this dish! Do you think tofu would work?

Dana Shultz says

I do! But it would definitely need to be extra firm tofu. And it will have a softer texture. Let me know if you give it a try!

Cyndi Rook says

I assume sesame oil means toasted sesame oil?

Dana Shultz says

Either! I’ve used both.

I just bought smoky tempeh. Would that work well with the peanut?

Dana Shultz says

I think so! Let me know if you give it a try. I’ve never cooked with smoky tempeh.

I made it with smoky tempeh and it is DELICIOUS! Serves 4? Serves 2. Hahah.

Glad you enjoyed it Lesley! If it served 2, that meant it was real good ;)

Just made this over the weekend and it is AWESOME! Made it exactly as stated in the recipe (let the tempeh sit in marinade for about 15 hours). I am eating it over a salad and it is just perfect. I’m a fan of tempeh but this is by far the best I’ve ever had it. Thank you for such a great new recipe ?

I didn’t enjoy this :( maybe I just don’t like tempeh! Never had it before but just felt it tasted odd?! I

Marinated it for 24 hours but still didn’t feel like a strong flavour. Any suggestions?

Made this tonight with a bowl of jasmine rice and broccoli. I’ve never found tempeh to be particularly bitter so I didn’t steam, but I marinated it for 20 hours and it was great! Wonderful flavor and so simple.

Hi! I’m curious if you used toasted or plain sesame oil? Thanks!

I used toasted with great success!

This is awesome! My only problem is that the tempeh pieces are so fragile that there were bits of uncooked tempeh in my marinade, so I felt I couldn’t really use the remainder of the sauce to coat the baked pieces. Did anyone else have this problem?

Otherwise, these are fantastic! I am no longer afraid of tempeh :)

This looks delicious! I’m going to put these in fresh spring rolls for lunch – is there a dipping sauce you’d recommend which would work well with the peanut marinate flavour?

I absolutely loved this. The goal was to keep it for a week’s worth of salads but we ate most of it already, haha. My 1.5 year old loved it which is a huge deal to me. Thank you for this recipe. Finally, a tempeh recipe that is a keeper.

Made this last night..the hubby gave it a ten. This no-love for tempeh girl gave it a…..10! It was super! It was the first time I have ever tried the steaming method and it makes all the difference! I am converted. No I can not stop thinking of what to make with tempeh next!

Julie Drummond says

I’ve been ogling your blog since last summer when I found your Peanut Butter Overnight Oats recipe (which I LOVE). I’m not a vegan, or even a vegetarian, but want to eat healthier. The picture of this particular recipe (and the Blissed Out salad to come) makes me hungry every time I look at it! I’m on a restricted diet for a few weeks, but just as soon as I get the green light – BAM! This is for dinner! :) I’ll be sure to rate! :)

Beth Weston says

Wow, you weren’t lying about how good this is!! I kept buying tempeh at the store, it would sit in the refrigerator, I wouldn’t know exactly what to do with it (despite the countless vegetarian and vegan cookbooks I have), it would expire, I would toss it and be sad. NO MORE!!

I’ve made this twice now. The first batch I marinated for 6 hours, it was good, but still kind of dry. I also didn’t split the tempeh in half to make it thinner in Batch #1. I could not find any dried bird’s eye chili’s, despite my searching, so used crushed red pepper flakes as recommended. I used salted creamy peanut butter for both batches. I used Bragg’s Liquid Aminos for the tamari (it is also gluten-free), and I did use the sesame oil (plain, light colored, not the darker roasted variety – was I correct here??).

In the first batch, I did drizzle the maple syrup and tamari (Braggs) as suggested, but merely poured it from the jug and bottle. It was not very uniform and was pretty messy. The second batch I mixed the maple syrup and Bragg’s in a small bowl, whisked it together and then brushed it on – much better results. My mix was probably 2/3 maple syrup to 1/3 Braggs.

Then the cutting of the tempeh. The first time, I cut the slab in half lengthwise and then into the triangle shapes. They were still kind of thick. The second time, cut the slab into 2 pieces (so I had 2 kind of square shapes), and then split each segment in half so I ended up with 4 much thinner segments. Then I proceeded to cut those segments into the same small triangle shapes. Because I split the tempeh into thinner sections, I ended up with twice as many triangles in batch #2. I also marinated batch #2 for 48 hours (woops – change in dinner plans that night). It still worked out, most of the marinade was absorbed when I took them out of the container to bake them, so the brushing on of the maple syrup and tamari/Braggs really made a difference.

We served the tempeh bites over the Blissed-Out Thai Salad – YUM. My meat-eating husband requested that I keep this on a weekly rotation, which I happily will!!

AWESOME Recipe Dana!! Thanks once again for helping us eat better and having it be extra delicious at the same time!!

Thank you for your comment! I’m new to trying to make tempeh myself and this helps me out. I’m also going to make that Blissed Out Thai Salad. :)

this is hands down THE BEST tempeh I have made and have ever had in my life. I will be making this all the time seriously. It is so easy and amazing. AMAZING job Dana!

Really really easy and delicious! I didn’t have a lime, used lemon juice, it was fine. I served it as a side, but this is a versatile dish; it would work well in many combinations, and could even be an appetizer!

This is awesome! Steaming the tempeh before marinating it really helps the flavor infuse. Oh, I used sambal instead of chiles and it turned out great. Thanks for all the great recipes and content!

I tried this recipe (and tempeh!!) for the first time tonight. It was soo delicious! I am not vegan or vegetarian (yet) but adore your recipes. Thank you for sharing!

Marinated this overnight and cooked it tonight and it was delicious! Took my stir fry to the next level. Low on maple syrup so I also added a bit of brown sugar. Thanks for the recipe!

Allison Bost says

Really enjoyed this dish! Another win for Minimalist Baker! – Allison Bost, This Tiny House Wife

made the marinated peanut tempeh for the Blissed out Thai Salad – this was SO good. I ate as my main dish while my husband had it as a side. I followed the recipe except I substituted sriracha sauce for the chili garlic sauce because I didn’t have any. We brainstormed and agree that if your skipping the tempeh to add some crushed peanuts. Already plan to bring to summer picnics, so refreshing.

I am so glad you like tempe! I am Indonesian and grew up eating tempe! Ever since I’m in the US, it has been a struggle to look for good tasting tempe. What kind of tempe do you normally have?

Your tempe looks delicious! I can’t wait to try this! Oh and if you would like to cook tempe in a different way, try frying them until crispy or make tempe bacem. Tempe bacem is sweet and slightly sour from coconut water, kecap manis, palm sugar and tamarind. I bet you’ll love it!

Thank you so much for this recipe! After eating Tempeh for the first time in Bali a few years ago, I tried to make it at home several times but always got disappointed. This Tempeh now is by far the best I made and I def. will make this again and again!

Jessica Phillips says

So good! I didn’t realize that I needed to marinate overnight, so only marinated for 2 hrs. Still delicious!

I make and eat a lot of tempeh- never have had a problem with it being bitter regardless of the brand.

i do heat it before marinating since it soaks in better, i just microwave the whole chunk of tempeh for about three minutes and then slice and add to the marinade

I have made this at least 5 times now. SO GOOD! I added some minced ginger and turmeric root last time. Yum!

This was incredible tasting!! My new favorite thing! I never could make Tempeh in a way that I loved. I mean, it was okay, but not great. This was just delicious. I will be making it over and over. It was a hit, my husband ate it on his salad and I ate it with some noodles. It will go in so many things. I was thinking it would make a tasty sandwich too. Thank you.

Phil Varney says

I am currently in the process of making this. After around 4 hours in the fridge, the marinade has completed solidified! It doesn’t move at all even if I hold the bowl upside down…

The only things I subbed was coconut oil instead of sesame oil..

Any idea what may have caused this? Or what is the best thing I can do to save it?

Hi Phil! The coconut oil is your culprit in this one! Coconut oil will become solid upon cooling and is not ideal for a marinade. Next time, I recommend sticking to sesame oil and you should be good to go! Good luck!

Sabrina Pang says

Made this a while ago-couldn’t keep my hands away from it. Tasted wonderfully with gado gado when I don’t have tofu in my fridge :)

Bethany Praska says

I come from a family of heavy meat-eaters so when I made this for them for dinner along with your bright green spinach curry, I was a little hesitant on how they would respond to their first time trying tempeh. It was so delicious smelling coming out of the oven, they even began to pick it off the pan to eat before dinner was even done. Rave reviews all around. They even REQUESTED it the next time they came to visit.

Stacey Randall says

First time trying tempeh and we loved it! Health conscious DH said this is a keeper. Made according to the recipe, marinating 24 hours. Used it in salad. Thanks for the recipe.

Delicious and addictive! I can see adding this to so many things. Great recipe!

Just made this recipe and we loved it! Beautiful, colorful salad and the tempeh and dressing were so good! We added a little more chili garlic sauce (and sriracha) because we like a lot of heat, but that was the only thing we changed. Will make this again. Thanks!

Delicious! I messed up my tempeh cutting and ended up with ground tempeh. Still wonderful! Great flavors even though I only had 2 hours of marinating time. This recipe is now a part of my regular repertoire.

I buy Lightlife tempeh. The package doesn’t say steaming it before use is necessary. What are your thoughts on this? Should I steam it first anyway?

Give it a try without! Let me know how it goes.

Erin Engler says

This recipe cured my distaste for tempeh! I made it to top the Blissed-out Thai Salad, but could honestly have eaten this tempeh by itself (and did, right off the pan!). I will be making it again for salads and wraps.

I’ve never steamed tempeh before marinating..but I have also never had good results. I’m so excited about this tip! Hopefully I will be converted into a tempeh fan too!

We had to go to Natural Grocers and buy the big’n of tamari sauce! I’m loving your Asian-inspired dishes, Dana! Thank you so much.

I have made this twice this week! I marinated the tempeh for 48 hours the first time, and 6 hours tonight. Yummy both times! Next time (next week, probably ;)) I plan to soak for the full 24 hours for good measure.

I used pad thai rice noodles first time and thinner rice noodles the second time (tonight). I prefer the pad thai rice noodles because the thinner noodles require more dressing for flavor.

I used peanut butter for the marinade and almond butter for the dressing. I also added a little more pepper flakes to the marinade than you suggested. Fresh mint and cilantro are KEY. So, so good!

& thanks for the <3 on my instagram story!

Hannah Doucette says

My husband wanted to try this, but tempeh has always freaked me out lol! It’s marinating in the fridge right now. I hope it turns out like yours because the photos look delicious. So far the marinade was amazing. Putting this on the Thai salad recipe you posted.

My oven is broken. If I cook the tempeh in a skillet is there anything I should change? Also, can I use olive oil? Looking forward to trying it!

Dana Shultz says

I would cook it on a high temp first, then a low temp to cook through. Hope that helps!

Loved the flavor of this recipe so much! Any tips on how to not have the tempeh crumble when you cut it?

Dana Shultz says

Very carefully! No other tips really.

Kushla Grace Currie says

I have just tried your tempeh recipe and it was surprisingly delicious! Didn’t think I would buy tempeh beyond my detox but now I will. Other recipes I have tried during my detox were great too. Will definitely recommend your site thanks.

HI I can’t eat a lot of maple syrup straight up sugar cause I have PCOS. I’m wondering if there is anything I could do in the dried fruit or raw fruit realm to add sweetness in place of maple syrup which will for sure spike my insulin a lot? or if I only use one tablespoon will it still taste good? I like a lot of heat but it sounds like most people are using a ton of sweet.

Thanks you for answering my prayers 🙏🏻 I had tempeh waiting in my freezing for awhile and wasn’t sure on how to prepare it… and then found this on your amazing blog… it taste like heaven dipped in maple syrup, I’m French Canadian so everything is better with liquid gold…

Steaming, marinating for 24h and baking…ad to tell myself to stop eating it💕

Keep inspiring us with your lovely, awesome and tasty recipes ☀️

mark beatty says

In this tempeh recipe you say boil and steam in the same situation. Which do you mean or does it really matter?

I’d like to know if I can use tvp chunks instead of tempeh, as it’s really expensive in my country.

These were very tasty overall! They seemed a bit more dry than I was anticipating, but this could be because I only marinated them for about two hours (rather than the 24 hours suggested). Great flavor though, and went very well with the Thai salad recipe also found on this blog.

I’ve used this recipe a few times, it really transforms tempeh into something delicious. I use gochujang in place of birds eye chili, seems to work great! Tried it over a Thai noodle bowl the other day. I never knew I liked peanut sauces so much!

sarah giordano says

Thinking this would be amazing in tempeh sushi rolls with avocado, cukes and maybe some red pepper slices? with a wasabi mayo? (love this site + all the cookbooks!)

Great idea, Sarah!

Tried this a few weeks ago and loved it. But also thought with a few modifications it would make a great mole style marinade. So I tried it tonight with Mexican street corn and shredded cabbage. I used the same peanut butter and soy (brags) base, but put in a diced chipotle in adobo with 3 T of the sauce, about a 2t each of cumin, coriander, and garlic powder, 1T of chile powder, salt, pepper and , a while Lime, and 1 square of dark 85% cocoa shaved into the sauce. Left it overnight and prepared as directed with a few sports of brags over it. I’ve been looking for a different way to translate vegan to Mexican and really happy with this adaptation!

Linda godfrey says

My go to tempeh recipe. Reallly good. Tried attaching pic, unsuccessfully

Megan Haase says

I made this tonight with broccoli and water chestnuts and it was SO good. My teens said 10/10. Thanks!

Lisa Shepherd says

I made this for dinner last night; DELICIOUS!! I steamed, cut and marinated for 24 hrs with the exact recipe. I baked it with all the extra marinade and a bag of broccoli stir fry mix. We were fighting over the last bit and licking the bowls! I am printing this recipe and handing it out to all my co-workers ! Well done!!

Jessica Rangel says

I made this recipe and it is awesome for my first time ever preparing Tempeh. I am curious though if 1 serving (1/4 of a serving of the recipe) would that equate to about 2 oz.? I am a tracking my food intake to diet.

I made this recipe for the second time tonight and I doubled it this time. A few delicious meals are waiting for me! Thank you so much for this delicious recipe. 😄

Miranda Steffens says

I made this last night and it was SO good. My friends loved it as well. I made it with udon noodles and roasted cauliflower. I doubled the sauce recipe to drizzle over top of each bowl. It served three of us nicely.

Thanks for this simple and delicious recipe!

Basic Oven-Baked Marinated Tempeh

Although the marinade sounds similar to several of those given for tofu, it's just different enough that, when used on the completely different tempeh, you have a wholly distinct, and wholly delicious, dish. This is a base preparation. Use the baked tempeh as part of a component plate, sauced or unsauced, cut up as the filling for spring rolls with tempeh, added to a vegetable stir-fry, or as the centerpiece of a hearty sandwich.

Traditional Indonesian flavorings for such a marinade are salt water (in lieu of tamari or shoyu soy sauce), fresh pressed garlic, and dried coriander.

Social Sharing

Add to collection

Add to menu

Ingredients

1. • 2 tablespoons tamari or shoyu soy sauce
   • 1 1/2 tablespoons vinegar (white, cider, balsamic, rice, red- or white-wine — whatever you have on hand or goes with the flavors of whatever your end-use recipe is)
   • 1 teaspoon Pickapeppa (optional but good) (see tip, below)
   • Any combination of the seasonings (see note; optional)
   • 1 tempeh cake (8 ounces), cut in the size or shape appropriate to use
   • Cooking spray

Preparation

1. 1. 1. Combine the tamari, vinegar, and Pickapeppa in a nonreactive dish and stir to combine. If using additional seasoning (see below), add it here. Add the tempeh. Marinate at room temperature, turning occasionally, for 20 minutes to 1 hour or refrigerated for up to 2 days.
   2. 2. Fifteen minutes before you are ready to cook the tempeh, preheat the oven to 375°F.
   3. 3. Place the marinated tempeh pieces on a nonstick baking sheet or one that has been sprayed with cooking spray, allowing plenty of air space between chunks. Bake for 12 to 15 minutes, then flip the pieces over and bake for another 10 minutes. Remove from the oven and use as desired.
2. Seasoning Tempeh
   1. The above is a basic recipe, designed to be compatible with almost any finished recipe. But the marinade can certainly be zapped up to good effect.
3. Try any one to three of the following additions:
   1. • 1 to 3 cloves garlic, pressed
   2. • 1 to 2 teaspoons peeled grated ginger
   3. • 1/4 to 1/2 teaspoon freshly ground black pepper
   4. • 1 to 2 teaspoons honey
   5. • 1 teaspoon ground coriander
   6. • 1 to 2 teaspoons toasted sesame oil
   7. • 1/2 to 1 teaspoon Tabasco or other hot sauce
   8. • 1 tablespoon ketchup or tomato paste

• Toasted sesame oil, also known as Asian sesame oil, is a dark brown condiment that's not interchangeable with regular sesame oil. It's available in Asian markets and many grocery stores.

Reprinted with permission from Passionate Vegetarian by Crescent Dragonwagon ©2002 Workman Publishing Company, Inc.

Related Video

Menus & Tags

Leave a Review

• 

The tempeh I made with this recipe was delicious! I'm a beginner to cooking with tempeh so I appreciate the simplicity of the ingredients and the directions. I added a step at the beginning which was to boil/simmer the block of tempeh in order to soften it (source: http://www.wikihow.com/Cook-Tempeh). The extra ingredients I used were the sesame oil, black pepper and hot sauce (Sriracha). The tempeh ended up tasting meaty in a delightful way!

I was very impressed with the outcome of this. I used BBQ sauce rather than Pickapeppa and have also made this without many of the optional items. Still good!

I've been making this recipe for several years - it's my favorite way to prepare tempeh. I definitely use ALL of the suggested additions, and use SriRacha instead of Pickapeppa. I usually serve it over mixed greens with a ginger-soy dressing. Yum!

Great way to cook tempeh. I definitely agree with the previous reviewer who suggested slicing it thinly. I used most of the additional seasonings and the tempeh tasted excellent, but very mild - even after marinating for 2 hours.

Loved this. Have made tempeh a couple times before and this is my favourite recipe so far. On this occasion I had put 1/3 of my 12 ounce tempeh cake into the trifecta burger (also on this site), and luckily enough what I had left fit this recipe exactly. I used all the additional seasonings (used the last of my coriander--which I grind myself) and specifically bought toasted sesame oil for this (so I was really banking on the end-result being good!) and also used home-made hotsauce. Used cider vinegar and substituted Braggs for the tamari. Also substituted Worcestershire sauce for the pickapeppa (this was a suggestion I found by doing a little online searching). Note: Worcestershire sauce is not vegetarian (I think it contains anchovies). Also, I have to reply to the person who mentioned that honey is not vegan: It's an optional ingredient, so if you want vegan, don't use it. Oh, I also marinated it for about a day and a half. The end result did not disappoint. I love the fact that this recipe has so much room for variation, so it can be adjusted to what you have on hand and dietary restrictions.

I love that this gives you a base to start with, and after reading reviews, you get a few more ideas. I used: black pepper, fresh ginger, fresh garlic, ground coriander, Japanese mirin, rice vinegar and \Bragg Liquid Aminos. Oh, and just a touch of Sriracha. It is delicious. I only gave it 3 forks because it did not tell me exactly what to use, but like I said, gave me a good base to start from.

i make it with all the suggested additions except ketchup, and substitute sri racha for the pickapeppa. i serve it over field greens with a light ginger vinaigrette. yum!

I appreciate a great basic recipe to add to my repertoire. I chose soy, vinegar, garlic, coriander, and ginger for the marinade. Then I coated the tempeh pieces in panko before baking. (This not only added nice texture but enabled me to promote it as a "home-made nugget" to the young 'uns in my family.) Everybody enjoyed it.

I made it with soy sauce, rice vinegar, garlic, coriander, seasame oil, ketchup, and water. It was very tasty on a sandwich with avocado and hummus and it was also good plain dipped in ketchup. I only gave it 3 stars because it's not going to impress anyone. It's just a solid, good recipe.

Trying to break free of my tofu addiction I turned to tempeh tonight for dinner tonight and made this with soy sauce, rice vinegar and honey. Blech. Maybe I'm just a tofu girl and not a tempeh lover, but I did not like this at all.

I like the taste and texture of tempeh, but was nervous about serving it to my boyfriend. I followed this recipe and marinated in tamari and rice vinegar for 20 minutes, then baked. I was wowed by the texture! This was the best tempeh can get, far better than the steaming and stir frying I've tried before. I used the tempeh in a stir fry with scallions and peanuts, but it would have been fabulous in any dish!

This got high marks from a meat-eater I shared it with. I added generous amounts of ketchup and garlic powder to the basic recipe. The only thing I would add is to slice the tempeh nice and thin so that the marinade can soak through. I've already made it a second time.

Just a note: This recipe is under "Vegan" dietary considerations, yet one of the additions is honey. Please note that honey is not vegan, as it is derived from honeybees which are very much an animal.

i marinated the tempeh in tamari, a little vinegar, garlic, shallots, black pepper, sesame oil and a splash of texas pete, then roasted at 425 with eggplant strips and onion. delicious, filling comfort food.

This is a recipe I will use often. I used apple cider vinegar, tamari, black pepper, and coriander. I serve slices on my salad for lunch. This stuff is great. Very satisfying, full of protein, not greasy.

This was a great recipe. I chose to use garlic, fresh ginger and black pepper as my additional ingredients. I cut the tempeh into cubes, marinated for about 40 minutes, cooked as directed and served on top of pasta. The tempeh soaks up the marinade nicely. Very delicious.

I used ketchup as the additional ingredient, and the resulting dish was tender and tangy. This is a solid recipe that I will make again.

Epicurious Links

Connect with Epicurious

Helpful Links

Food Innovation Group

Condé Nast

Condé Nast Websites

Condé Nast Services

Legal Notice

© 2017 Condé Nast. All rights reserved

Use of this site constitutes acceptance of our User Agreement (effective 1/2/2014) and Privacy Policy (effective 1/2/2014)

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.

Balsamic Maple Glazed

By Meghan Telpner / All Recipes

How it makes my heart sing when I can go to a regular restaurant and order one of my favourite fermented foods, tempeh. Now, when I say regular restaurant, I'm not talking about nonsense places with names like "Wings and Things", or "Deep Fry It So You'll Try It". I mean restaurants where their overall values- eat organic, local, seasonal line up with my own.

I was over the rainbow excited to see a veg menu with tempeh on it. And this wasn't the kind of tempeh you might find at most veg/vegan restaurants where it's kind of just cooked to a crisp and served over a bowl of rice. This tempeh was prepared as if it were the leanest cut of gold labeled cow (do cows come with with gold labels?).

It was clear the chef had taken great care to create a tempeh recipe that could stand up to any of his other creations. It was served skewered with caramelized onions and mushrooms and every bite was so amazingly flavourful, we just couldn't get enough.

And since we couldn't get enough, I had to try and recreate this wondrous delight. That photo up there above is my own recipe creation, and yes, I know it looks a bit like dog food. Get over it, because it is amazing!

As was the rest of our farm fresh dinner that featured a watermelon salad, heirloom tomatoes, organic farm fresh edamame and organic sweet corn.

Now, don't go thinking that's how the man and I eat every night. How I wish it was. We are simply enjoying the last days of summer, out on our balcony, with farm fresh goodness before we both start working like crazies soon.

Have you yet to try tempeh?

Aside from it being delicious.

5 Reasons To Love Tempeh

1. Tempeh is a probiotic food, which means it helps the body to produce the healthful bacteria.
2. Has antibiotic properties which help fight down the nasty guys.
3. Tempeh is a complete protein, containing all of the essential amino acids.
4. It has soy isoflavones that strengthen bones, help to ease menopause symptoms, reduce risk of coronary heart disease and some cancers.
5. Tempeh maintains all the fiber of the beans and gains some digestive benefits from the enzymes created during the fermentation process.

Rating 4.7 from 7 reviews

Prep time: 20 Minutes

Cook time: 40 Minutes

Total time: 1 Hour

• 1 package tempeh, cut into 1 inch cubes
• ½ cup balsamic vinegar
• 2 Tbs maple syrup
• 2 Tbs tamari
• 2 cloves garlic, minced
• ¼ cup olive oil
• 1 tsp dried thyme
• 2 tsp arrowroot starch

1. Getting the Marinade Ready
2. In a bowl, mix together the balsamic vinegar, maple syrup, tamari, garlic, olive oil, and thyme.
3. Add the tempeh to the bowl, stir and cover.
4. Let sit in the fridge for 2-24 hours, mixing occasionally.
5. Cooking
6. Preheat oven to 350.
7. Place tempeh and sauce in a glass dish and cook covered for 20 minutes.
8. Remove from oven, stir around and bake for another 20 minutes.
9. Remove tempeh cubes from sauce and set aside.
10. Place remaining sauce in a pan over medium heat.
11. Add arrowroot starch and stir constantly to thicken.
12. Plate tempeh and scoop marinade over top as a sauce, or serve on greens or whole grain of choice.

Question Of The Day: What's your favourite way to enjoy tempeh? Share the love!

By Meghan Telpner / All Recipes

You May Also Enjoy

Dairy-Free Maple Cream Custard Recipe

The Soylent Killer

Top 12 Healthy Halloween Treats

Gluten-Free Baked Salmon Cakes and Dairy-Free Dill Sauce

Gluten-Free Corn Bread Recipe

Dairy-Free Tiger Tail Ice Cream Recipe

72 Responses to “Balsamic Maple Glazed”

Before you post your comment, please note that I am unable to offer nutritional advice or recommendations via my blog.

Let us know what you think. Your email address will not be published.

Marinated Tempeh Stir-Fry with Broccoli and Red Bell Pepper

Because of its solid, chewy texture, tempeh (which is made from soybeans and grains) is a good meat substitute.

Social Sharing

Add to collection

Add to menu

Ingredients

1. • 4 ounces soy tempeh or 3-grain tempeh, cut into 1/2-inch pieces
   • 1/4 cup light soy sauce
   • 1 tablespoon rice vinegar
   • 3 garlic cloves, minced
   • 2 teaspoons minced peeled fresh ginger
   • 1/8 teaspoon dried crushed red pepper
2. • 12 ounces broccoli, stems peeled and cut into 1/2-inch pieces, florets cut into 1-inch pieces
   • 2 tablespoons water
   • 1 teaspoon honey
   • 1 teaspoon cornstarch
3. • 1 tablespoon vegetable oil
   • 1/2 cup chopped red bell pepper
   • 2 tablespoons thinly sliced green onion

Preparation

1. 1. Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Let marinate 1 hour at room temperature.
   2. Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2 tablespoons water, honey and cornstarch into marinade.
   3. Heat oil in large nonstick skillet over high heat. Add marinated tempeh and bell pepper and sauté 4 minutes. Add broccoli and marinade mixture and sauté until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl. Sprinkle with green onion and serve.

Related Video

Exclusive Offers

Nutritional Info

• Calories 143
• Carbohydrates 14 g(5%)
• Fat 7 g(11%)
• Protein 10 g(19%)
• Saturated Fat 1 g(5%)
• Sodium 606 mg(25%)
• Polyunsaturated Fat 2 g
• Fiber 3 g(12%)
• Monounsaturated Fat 3 g

Menus & Tags

Leave a Review

• 

I read the reviews before trying this and modified accordingly. I made the marinade with half Braggs liquid amino's and half water. I also doubled the vinegar and added 2 tablespoons of orange juice. For the veggies, I used broccoli, onions, carrots, red cabbage, yellow peppers and a small jalapeño. I stirfried veggies instead of steaming them. That allowed me to keep them crisp tender. Then I set them aside and fried the tempeh in a tiny bit of oil. Then added the peppers. I cooked the tempeh and peppers for about two minutes. I did not have enough marinade for the sauce, so I extended it with a bit more Braggs, water, vinegar, orange juice, lime juice and a bit of Siracha hot sauce. It turned out delicious.

This was really good with a few substitutions: -I used broccoli, carrots, and onions because that's what I had on hand. -I added about a tablespoon of hoisin sauce which made it the perfect balance of sweet and salty -I garnished it with chopped scallions and peanut Overall, really delicious! I see where everyone's coming from with it being too salty and I think the hoisin sauce helped in that regard. I will definitely be using this recipe again!

Did it many times. Turned out really good. I diluted the soya sauce with water 1:2 ratio.

Try Brags Amino Acids, healthier and less salty..and use less:)

After reading other reviews, I used low sodium soy, halved the soy and replaced with water for the marinade. Also tripled the water added for the sauce and threw in some fresh orange juice to cut the salt. I am a lover of things salty and this dish was still too salty! I wonder if Bon Appetit tested this recipe prior to printing it or if there is a major mistake in the reprint onto Epicurious. Horrible.

I had already added regular soy sauce to the marinade before I read the reviews, so I regrouped by also adding an equal part orange juice and a little water to cut the salt. To add extra vegetables and stretch the recipe, I added some french style green beans, a little yellow onion, sliced, and also some yellow bell pepper. With these modifications, the recipe was really good and made a nice dinner served over jasmine rice.

Doubled the honey in hopes of diminishing the salt factor. Still too salty. Next time might cut the soy with hoisen sauce, or just try a different recipe.

I had no ginger and green onion but it turned out fine. It's good served with brown rice medley. I used orange bell pepper and that was tasty.

This was great. We had no tempeh, so I substituted New York steak thinly sliced and stir fried just until browned. My boyfriend loved it, and I would definitely make it again!

Recipe was okay. I think it would have better if I used light soy sauce as the recipe calls for (rather than regular soy sauce which I already had on my shelf). I prefer tempeh over tofu so I might make this again.

On second though, this is too salty. I thought my husband, who salts everything, would like it, but even he won't eat it. Decided not to make it again.

Made this recipe as given. Pretty tasty. I never salt anything, so it was a tad salty for me, even with the low sodium soy sauce. I would make this again, maybe tweak the amount of soy sauce.

Chinese soy sauce comes in light and dark versions, and has to do with intensity of flavor rather than the sodium amount. It has to do with the type of dish you are cooking. *See The Ten Thousand Chinese Recipe Cookbook for more information.

Very good recipe for Tempeh! All of my marinade was absorbed into the Tempeh before cooking, so I mixed up just about a tablespoon worth to add. I was using the low-salt soy sauce as recommended and didn't think it was too salty. I didn't have rice vinegar, so I used cider vinegar. Still good.

It was awful. I could not eat it. Too salty. I used Braggs Aminos as recommended by another & it didn't help. Will never make again.

I also didn't use lite soy sauce, and it was toxic! Now I know. Other than that, it was good.

Best tempeh stir fry I've had!

This was tasty but I used regular soy and it was too salty - now I know to use low salt. Something about the curious texture of tempeh makes me crave this dish, wonder if tofu would work as well?

my vegan guests still rave about this dish, my meat loving husband loved it also!

MMM! I agree with the other cook, the amount of sauce was perfect. The flavours were excellent, and for anyone on a low-carb kick, the dish was surprisingly filling without any rice or pasta sidekick. Agreed, we need more tempeh recipes on epicurious!

I found this recipe surprisingly excellent! I thought it had the perfect amount of liquid- It was not smothered in sauce but well coated. Did not find it salty w/ the lite soy sauce. I did find it a little sweet from the amount of honey, but this is probably a personal taste issue. Overall, great recipe! Can't believe this is the only tempeh recipe on epicurious.

Everyone who complains about the high salt in soy sauce,try "Braggs Aminos" availble in health food stores. So much better for you, much lower is salt.

I haven't made this in a while, but have 2-3 times before and always thought it excellent! I would make definitely make it again. I didn't find it to salty, but in general always use low sodium soy sauce so that may be why.

This dish was alright. If I were to make this again, I don't think that I would marinate the tempeh at all. The tempeh began to dissolve a little upon cooking. I did cut the amount of soy sauce (because of others' comments that it becomes too salty). It is very pretty with the broccoli and bell pepper. Tempeh is such a worthy protein that I'll definitely try to rework this recipe to make it better. maybe next time a little bit of hoisin sauce would pull it all together.

Epicurious Links

Connect with Epicurious

Helpful Links

Food Innovation Group

Condé Nast

Condé Nast Websites

Condé Nast Services

Legal Notice

© 2017 Condé Nast. All rights reserved

Use of this site constitutes acceptance of our User Agreement (effective 1/2/2014) and Privacy Policy (effective 1/2/2014)

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.

Tempeh marinade

5 Tips for Making Amazing Tempeh Dishes

January 28, 2017

There isn’t a lot I remember about the first time I bought tempeh; I think I have repressed the experience. Unfortunately, I do remember my first time cooking it and even more unfortunately, eating it. It was six years ago and I was newly veg. I had bought this block of tempeh and decided to make a veg version of baked chicken parmigiana, a dish I had made plenty of times before. I figured all I had to do was swap out the chicken with the tempeh and make the dish exactly the same way I always did. So I unwrapped the rectangle of fermented soy, cut it into thick rectangles which I pan-fried. Then I put them in a baking dish, covered them with marinara sauce and mozzarella and baked it. Let’s just say that if I had covered my sneakers with marinara and mozzarella, they would have been tenderer and tasted better. Epic fail!

Sadly, I let that experience define my relationship with tempeh. I declared that I didn’t like it and refused to eat it or try making it again. Instead, I spent the time learning how to properly cook tofu and seitan. Yes, tempeh had hurt me so on the rebound, I turned to tempeh’s buddies. Then I had a tempeh dish at a restaurant and guess what? It was delicious. I decided I should give tempeh another chance and maybe, we could work it out. I’m so glad I did because once I learned how to properly prepare and cook tempeh, I was making incredible vegan dishes with it. A lot of people I know seem to be in the same situation that I was in – disliking tempeh and not really being sure what to do with it. That’s a shame because tempeh, besides being delicious, is an excellent plant-based source of protein that undergoes very little processing and contains a lot of nutrients. Perhaps, with these tips, I can help you improve your relationship with tempeh.

1. Remove It from the Package

I know you’re probably rolling your eyes and saying, “No kidding” but when I first used tempeh, getting it out of the wrapper was half the battle. I’m sure everyone has their own way of getting the tempeh out of the package (and I’d love to hear about them in the comments section) but here is how I do it: I use my chef’s knife to cut the whole package in half, width-wise. Then I use kitchen shears to cut length-wise down the wrapper on each half until I can slide the half-block of tempeh out. Sure, it’s a bit time-consuming but it works for me.

2. Steam or Simmer It First

When you buy tempeh in the grocery store, it will most likely be in the refrigerated section, sitting next to the tofu. It is vacuum sealed and ready-to-eat BUT it is a good idea to steam or simmer the tempeh first. Sometimes tempeh has a slightly bitter flavor and steaming and simmering help remove that. It also makes the tempeh softer, easier to work with and sort of opens its “pores” so it can more readily absorb any marinades and seasonings.

To steam tempeh: set up a steamer basket over a pot of boiling water and place the tempeh in the basket. Cover it and let it steam for 10-15 minutes.

To simmer tempeh: fill a saucepan with an inch or two of water and bring it to a boil. Place the tempeh in the saucepan, cover the pot, reduce the heat and let the tempeh simmer for 10-15 minutes.

Remove the tempeh from the water and pat it dry. Let it cool so you can handle it. Note: fresh tempeh is not pre-cooked and needs to be cooked before using, either by steaming or simmering it for about 25 minutes.

3. Choose a Shape

Tempeh gives you lots of options for shapes. It can be sliced, chopped, cubed, shredded or crumbled. It all depends on the dish you are making and what role the tempeh will play in it. Shredding or crumbling the tempeh into the shape of pebbles gives it the texture of ground meat. This works well in chilis, soups, sauces, tacos, sloppy joes, burgers and veggie meatballs. Slicing the tempeh into long strips works well for making barbecued tempeh, “fish” sticks or slices for salads and sandwiches. Cutting the tempeh into thin rectangles is also good for sandwiches and for making cutlet shapes. Cubes work well in salads and stir-fries.

When I slice tempeh into rectangles or long strips, I always first slice the entire block of tempeh in half the way you would a bagel. Here’s how I do it: I have the two halves of tempeh from when I cut it to get it out of the wrapper. I lay one half on the cutting board and place my palm on the top of the tempeh. I use my knife to slice into the block, sliding the knife through the tempeh parallel to my palm until I have two thin rectangles. Then I repeat with the other half. I do this so I end up with thinner slices. This method gives you a milder flavor and texture which may be preferred if you are still getting used to tempeh.

4. Marinades and Dry Rubs

On its own, tempeh has a mild, nutty flavor but just like you would prepare any type of meat, tofu or seitan, liberal seasoning is a must. Tempeh is porous and that means you can get lots of flavor into it through marinades and dry rubs. You can even simmer the tempeh in a marinade and get two steps done at once.

To marinate the tempeh: make a tasty marinade by combining your favorite ingredients such as tamari or soy sauce, olive oil, lemon juice, minced garlic, ginger and spices. The marinade you use depends on the flavor profile you are going for. Place the chopped, crumbled or sliced tempeh in a baking dish and pour the marinade over the tempeh so that it covers it. Cover the dish and let the tempeh marinate for at least half an hour and up to overnight, if possible. Drain off the marinade and pat the tempeh dry before cooking it.

To use a dry rub: a dry rub can be used instead of or in addition to a marinade. Prepare a spice blend according to the flavor profile you are trying to achieve. My article “How to Add Ethnic Flavor to Dishes” may help you create an assortment of tasty spice blends. Lay the tempeh on a plate (or bowl if it’s crumbled) and sprinkle the spice blend liberally over the tempeh. Flip the pieces (or toss to coat the crumbles) and season all sides. Gently rub the spices into the tempeh to make sure they penetrate. Let the tempeh sit for 5-10 minutes to absorb the spices.

5. Time to Cook the Tempeh

After tempeh is marinated and seasoned, it can be prepared in a multitude of ways. Here are some recipe ideas:

Baked: tempeh can be baked by laying the pieces on a baking sheet or in a baking dish. Bake at 350 degrees for 15-20 minutes, until lightly browned and crisp. Bake some tempeh slices and make this beautiful Tempeh Tomato Herb Sandwich.

Sauteed: heat some oil in a skillet over medium-high heat. Place tempeh in the oil and cook until golden brown, about 4 minutes. Flip and cook on the other side, about another 3 minutes. Use this method to make this amazing Tempeh Piccata and Tempeh Gyros.

Fried: similar to sautéing, heat some oil in a pan and cook the tempeh until golden brown. This can be done with breaded or battered tempeh to get a crispy crust. I rarely deep-fry; just an inch of oil is enough to pan-fry the tempeh. Remove to a paper towel-lined plate to drain any excess oil. This is how I make my Tempeh “Fish” and Chips.

Grilled: place sliced tempeh on a greased grill or grill pan and cook until golden and crisp around the edges. Flip and cook the other side.

Ground/chopped/cubed: add chopped, crumbled, cubed or grated tempeh into sauces, curries, stews, and chilis. It will take on the flavors of the dish. You can add it cooked or cook it in the sauce. Try making Tempeh in Spicy Onion Curry, Vegan Bolognese Sauce and Pomegranate Sweet and Sour Tempeh.

Ground tempeh can also be turned into vegan burgers, meatballs, sloppy joes and meatloaves. Indulge in some Tempeh Meatballs, Meatless No-Fu Love Loaf, vegan Sloppy Joes and Tempeh “Crab” Cakes. Tempeh can also be crumbled into salads like this Vegan Chik’n Salad with Cranberries and Pistachios and this Tempeh “Tuna” Salad.

I have to say I am so glad that I gave tempeh another chance. It’s tasty, nutritious and unlike tofu, you don’t have to press it. For more delicious tempeh recipes, check out “25 Super-Rad Recipes Made with Tempeh.”

Browse through some recent posts below:

6 of the Most Exciting Plant-Based Milks You Need to Try This Year

These are the top six exciting plant-based milk products you need to try!

10 Foods That Will Boost Your Immunity During Flu Season

Vitamins, minerals, and antioxidants found in colorful foods act as a barrier to these nasty viruses going around. Here are 10 immunity-boosting foods you should work on including in your diet to stay on top of your health game before Santa arrives!

Amp Up The Flavor in All Of Your Meals With These Tips

Here’s your ultimate guide on how to amp up the flavor in your plant-based food.

17 International Comfort Foods Made Vegan for #NationalComfortFoodDay!

Try one of these International comfort foods for National Comfort Food Day!

Maple-Marinated Tempeh

Recipe by Raspberrytart

people discussing

Top Review by

Top Review by

people discussing

Maple-Marinated Tempeh

SERVES:

Ingredients Nutrition

• 300 g tempeh
• 1 ⁄₂ cup olive oil
• 1 ⁄₂ cup tamari
• 1 ⁄₂ cup apple cider vinegar
• 1 ⁄₃ cup maple syrup
• 2 teaspoons ground cumin
• 2 teaspoons ground red chili pepper
• 1 teaspoon paprika

Directions

1. Preheat oven 230 degrees celcius.
2. Slice tempeh into pieces desired size.
3. Select ovenproof dish that holds the slices in a single snug layer.
4. In a bowl, whisk together remaining ingredients.
5. Pour half of marinade into baking dish and place tempeh on top.
6. Pour over remaining tempeh.
7. Cover baking dish with foil and form a tight seal.
8. Bake for 15 mins then use tongs to turn over tempeh and bake covered for another 15 minutes.
9. Remove foil and continue to bake uncovered for further 10 mins or until browned.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.

Join the Conversation

• all
• reviews
• tweaks
• q & a

Attach Photo

Would you like to attach a photo to your submission?

• Browse
• Cancel

Attach Photo

The image has been attached to your submission.

Report this post?

Are you sure you want to report this post for review?

• Yes, report it.
• Oops! Cancel!

You must be logged in to interact with the activity feed.

• Log in now
• Cancel

Missing Input

Please enter a rating or review before submitting.

Missing Input

Please enter a reply before submitting.

Please enter your before submitting.

Your reply has been submitted for moderation.

There was an error processing your submission. Please refresh and try again!

Nutrition Info

Serving Size: 1 (197 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 488.9 Calories from Fat 320 66% Total Fat 35.6 g 54% Saturated Fat 5.5 g 27% Cholesterol 0 mg 0% Sodium 2047.2 mg 85% Total Carbohydrate 28.4 g 9% Dietary Fiber 1.1 g 4% Sugars 16.8 g 67% Protein 18.1 g 36%

Tempeh marinade

10 Ways to Make Awesome Vegan BBQ Sauces, Rubs, and Marinades

August 26, 2017

Summer may be grilling season, but for amazing food, you need to have rubs, marinades, and sauces all year long. A tasty marinade is essential to getting flavor inside a pressed block of tofu or a bunch of vegetables and turning them from bland to BAM! Dry spice rubs not only add spice, but when you cook the food, you get a delicious crusty coating. BBQ sauces are a much needed ingredient in summer, but even if it’s raining or cold, you can make awesome BBQ dishes indoors, on a grill pan, or in the oven.

Before you dunk your tofu into a marinade of soy sauce or bottled salad dressing, before you head to the store to buy pre-made BBQ sauces or spice blends, think about making your own. It’s as easy as knowing what flavor profile you want and then mixing the right ingredients together to get it. Here are 10 ideas for awesome BBQ sauces, rubs, and marinades. For even more ideas, check out my articles on How to Add Ethnic Flavors to Your Dishes and How to Stock Your Spice Cabinet for Delicious Vegan Cooking.

1. All-Purpose Spice Rub

For a basic spice rub you can use on seitan, tofu, or vegetables, try this combination that is similar to the famous Chicago steak spice blend. After rubbing on the mix, let the food stand about 15 minutes before cooking. For about 1/3 cup of rub, combine 2 Tbs. dry mustard, 2 Tbs. garlic powder, 1 Tbs. black pepper, 2 tsp. smoked paprika, 2 tsp. kosher salt, 1 tsp. dried thyme and 1 tsp. cayenne pepper.

2. Sweet and Spicy Rub

This rub has a little more heat in it from the chile powder, but it’s not too spicy. It’s best used when you need a bolder flavor — for instance on seitan or BBQ dishes. Combine ¼ cup chile powder, 2 Tbs. paprika, 1 Tbs. dried oregano, 1 Tbs. ground cumin, 1 Tbs. dried coriander, 1 Tbs. dry mustard, 2 Tbs. brown sugar, 2 tsp. kosher salt and 1 tsp. black pepper to make about ¾ cup of spice blend. Let the rub sit on the food for 15 minutes before cooking.

3. Indian Curry Rub

The curry, cumin, coriander, mint, turmeric, and ginger in this rub make a bold and delicious spice blend for tofu, tempeh or vegetables, especially potatoes. To make about ½ cup of Indian Curry Rub, combine 3 Tbs. curry powder, 1 Tbs. kosher salt, 2 tsp. crushed red pepper, 2 tsp. ground cumin, 2 tsp. ground coriander, 1 tsp. dried mint, 1 tsp. turmeric and 1 tsp. ground ginger. Let the rub sit on the food for 15 minutes before cooking.

4. Jerk Marinade

This is the marinade I use when I made Jerk “Chicken” with tofu or other vegan meats. This recipe makes enough marinade to serve 4. Combine ¼ cup tamari, ¼ cup apple cider vinegar, ¼ cup fresh lime juice, 2 Tbs. vegan Worcestershire sauce, 2 tsp. hot sauce, 2 minced garlic cloves, 1 minced chile pepper, 1-inch grated fresh ginger, 3 Tbs. brown sugar, 2 tsp. ground allspice, 2 tsp. dried thyme, 1 tsp. kosher salt, 1 tsp. onion powder, 1 tsp. ground cinnamon, ½ tsp. ground nutmeg, ½ tsp. cayenne pepper and ¼ tsp. ground cloves. Mix the ingredients well and let the tofu or vegetables marinate for at least 15-20 minutes before cooking.

5. Spicy Balsamic Marinade

When I make tofu veggie kabobs, this is my go-to marinade. It’s rich from the balsamic vinegar and just a little spicy. This recipe makes enough marinade for one block of tofu and enough vegetables to make 8 kabobs. In a bowl, combine ¼ cup low-sodium vegetable broth, 2 Tbs. balsamic vinegar, 2 Tbs. tamari, 1 Tbs. vegetable oil, 1 tsp. kosher salt, 1 tsp. dried basil, 1 tsp. dried oregano, 1 tsp. dried thyme, 1 tsp. paprika, ½ tsp. ground black pepper, ¼ tsp. red pepper flakes and 2 minced garlic cloves. Marinate the tofu in the mixture for at least 30 minutes. Reserve a bit of the marinade and in another bowl, marinate the veggies for no longer than 10 minutes.

6. Pineapple Island Marinade

My Island Tofu Kabobs have tofu, seitan, and vegetables marinated in a sweet and spicy blend of orange juice, garlic, and ginger. I add pineapple to the veggies on the skewer for an added tangy tropical flavor. When the pineapple is grilled, it becomes a whole new thing. So delicious! For 8 kabobs, combine ½ cup fresh orange juice, ¼ cup agave nectar, 1 Tbs. tamari, 1 Tbs. brown rice vinegar, 3 sliced scallions, 1 Tbs. fresh grated ginger and 3 minced garlic cloves. Place your tofu or seitan in one plastic storage bag or bowl and your vegetables in a second one. Add half the marinade into each of the storage bags or bowls. Make sure all of the ingredients are covered with marinade and place in the refrigerator for at least 1 hour before cooking.

7. Spanish Chile Marinade

This marinade is actually a thick paste that I use to cover tofu and onions in one of my favorite Spanish recipes. It’s really fast and easy to make and it adds bold flavors to anything you put it on. This recipe makes enough to easily cover one block of tofu. In a food processor, add ½ an onion that is chopped into large pieces. Add 4 cloves of garlic to the food processor along with 1 Tbs. chile powder, 1 tsp. ground cumin, 1 tsp. ground oregano, ½ tsp. kosher salt and ¼ tsp. ground cloves. Add 1/3 cup of water and process into a smooth paste. Place the tofu or whatever you are marinating in a shallow bowl or dish and pour the marinade over it. Use a pastry brush to make sure the food is evenly covered with the chile paste on both sides. Let marinate for 30 minutes before cooking.

8. Basic BBQ Sauce

BBQ sauce is really easy to make. The basic recipe involves combining a tomato base, an acid, a sweetener, and spices. Knowing the basic formula lets you mix and match ingredients to create new and exciting BBQ sauces. You can adjust the amounts of the ingredients if you prefer your BBQ sauce more tomato-y, more vinegar-y, sweeter, or spicier. My basic BBQ Sauce recipe is a bit more sweet than spicy, and I add some orange juice for a bright fruity note. In a saucepan, combine 2 cups ketchup, 1 ¼ cup apple cider vinegar, ¾ cup maple syrup, the zest and juice of ½ orange, 3 minced garlic cloves and 1 tsp. black pepper. Stir and heat over medium heat until it comes to a bubble. Lower the heat and let simmer for 30 minutes until it thickens.

9. Spicy Balsamic BBQ Sauce

When I want a BBQ sauce that has a lot more kick and richer, deeper flavors, I go for this one that gets extra heat from red onions and chiles. Using balsamic vinegar in addition to apple cider vinegar adds a rich, syrupy flavor that is just incredible. In a small saucepan, combine 1 ½ cups ketchup, 1 cup apple cider vinegar, ¾ cup balsamic vinegar, ¾ cup maple syrup, 2 Tbs. brown sugar, 1 minced red onion, 2 minced garlic cloves and 1 Serrano chile that has been seeded (if you want less heat) and minced. Stir and let simmer, uncovered, for about 30 minutes until the sauce thickens.

10. Chinese BBQ Sauce

For Asian barbecue dishes, you can quickly whip up this sauce, which is sweet, salty, thick, and tangy. Combine ½ cup hoisin sauce, ½ cup mirin or sherry, ½ cup ketchup, 2 Tbs. minced ginger, 2 Tbs. brown rice vinegar, 1 Tbs. agave nectar, 2 tsp. Sriracha (or more to your liking), 1 minced garlic clove and ¼ tsp. of five-spice powder. Bring the sauce to a boil over medium heat, and then reduce the heat to low and simmer until slightly thickened. It should take about 15 to 20 minutes. Stir the sauce occasionally.

When it comes to rubs, marinades, and sauces, these are just 10 of the infinite possibilities. Think about what flavor profiles you prefer and let your imagination run wild. Once you experience how much a rub, marinade, or sauce can boost the flavor of your dishes, you’ll love creating your own combinations and wowing everyone with your secret recipes. But you’ll share them with me, right?

For more ideas on how to use these marinades and rubs, check out these 6 Vegan Options for Hearty, Meat-Free Dishes.

Browse through some recent posts below:

6 of the Most Exciting Plant-Based Milks You Need to Try This Year

These are the top six exciting plant-based milk products you need to try!

10 Foods That Will Boost Your Immunity During Flu Season

Vitamins, minerals, and antioxidants found in colorful foods act as a barrier to these nasty viruses going around. Here are 10 immunity-boosting foods you should work on including in your diet to stay on top of your health game before Santa arrives!

Amp Up The Flavor in All Of Your Meals With These Tips

Here’s your ultimate guide on how to amp up the flavor in your plant-based food.

17 International Comfort Foods Made Vegan for #NationalComfortFoodDay!

Try one of these International comfort foods for National Comfort Food Day!

Marinated Tempeh Wraps

I’ve realized we only have three tempeh recipes on the blog: tempeh bacon , vegan Cobb salad and vegan tempeh meatballs . Just in case you don’t know, tempeh is made of fermented beans and is a great meat substitute. We don’t use it very often because is not as easy to find as tofu and is also more expensive (at least in our country), but it’s totally worth it!

Reading about macrobiotic cuisine and how to cook tempeh, I learnt that it’s better to boil it first for at least 10 or 15 minutes with some tamari or soy sauce, that way the tempeh will be less dry and will have a better texture. Then, we can eat it or cook it using any cooking method we like.

There are so many recipes you can make with this marinated tempeh, but my favorite ones are wraps and salads. Wraps are so portable and convenient, perfect for a healthy and light lunch meal and you can eat them cold or hot. I prefer to use all the ingredients cold and add the tempeh hot, but they’re always delicious.

We love our oil-free vegan yogurt sauce because is so tasty and a super healthy option, but for more sauce options, check out these recipes: vegan yogurt sauce , vegan Caesar salad dressing , tahini salad dressing , 2-minute healthy ketchup and simple restaurant-style salsa .

If you make this recipe, please leave a comment below, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog . We’d love to see what you cook!

Marinated Tempeh Wraps

These marinated tempeh wraps are so portable and convenient, perfect for a healthy and light lunch meal. You can eat them cold or hot.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6

Ingredients

• 8 ounces tempeh (250 g)
• 2 tbsp tamari or soy sauce
• 1 tbsp apple cider vinegar
• 1 tbsp agave syrup
• 1 tbsp tahini
• 1 tsp garlic powder
• 1 tsp onion powder

• 6 wraps/tortillas
• 2 julienned carrots
• 1 julienned red bell pepper
• 1/2 julienned red onion
• 3 cups chopped lettuce (150 g)
• Marinated tempeh
• Oil-free vegan yogurt sauce to taste (optional)

Instructions

1. Place the tempeh in a saucepan and cover it with water. Add 1 tbsp of tamari or soy sauce and bring it to a boil. Then cook over medium-high heat for at least 10 minutes.
2. Drain the tempeh and slice it. Put the tempeh in a mixing bowl with the other tablespoon of tamari or soy sauce and the rest of the marinade ingredients.
3. Let the tempeh marinate for at least 1 or 2 hours, better overnight. This step is optional, although if you don’t marinate your tempeh, it will have less flavor.
4. Preheat the oven to 400ºF or 200ºC for at least 10 minutes.
5. Place the tempeh onto a parchment-lined baking sheet and bake for about 10 minutes or until golden brown.
6. To assemble, top each wrap/tortilla with the veggies (carrots, red bell pepper, red onion and lettuce), marinated tempeh and yogurt sauce to taste. I prefer my wraps/tortillas cold, but you can warm them in the oven or a frying pan.
7. Best when fresh. Store leftovers separately in the fridge for up to 3 days.

• Lemon juice can be used instead of the vinegar.
• Feel free to use any sweetener, healthy fat, spices, herbs, veggies or sauces.
• Tofu and seitan are also a great choice instead of the tempeh.
• Use any leafy greens you want.
• You don’t have to bake the tempeh, you can also saute it, grill it or just use your favorite cooking method.

• Serving Size: 1 wrap with no yogurt sauce
• Calories: 20
• Sugar: 5.5 g
• Sodium: 722.5 mg
• Fat: 9.3 g
• Saturated Fat: 1.7 g
• Carbohydrates: 35.8 g
• Fiber: 3 g
• Protein: 13 g

Reader Interactions

Subscribe to receive updates by email

Thank you for using and eating tempe…

Tempe is my country authentic food! I have no idea why people outside Indonesia say it tempeh with h which change the pronunciation.. But I think the American want to differ it from Tempe city.

So proud of this magnificent cheap (it’s cheap here xxx) delicious food that can be eaten raw. We have sambal tempe, fried tempe, tempe bacem etc etc

How much is 1 block of tempe in your country?

To be honest, I hate plastic block tempe. It’s the most undelicious tempe! Even I hate the banana wrap block.

It should be in small single wrap with banana/teak leaves.. This is the splendour of tempe.

I always give my tempe slice to my friends, when I get free lunch box. They finally understand why I only eat single wrap tempe, when they finally taste how different it taste ?

The single wrap cost USD 0.03-0.05/piece where as the block start at USD 0.20 depend on how big the block.

So when you coming to my country, be sure to try single wrap tempe with leaves, because it only exist in Indonesia!

Happy tempe feast.. xoxo

Hi Lupi! Tempeh costs about 4 euros (4.5 USD) for 8 or 9 ounces here in Spain. We want to visit your beautiful country next year, we’re even thinking about living in Bali 🙂 Have a nice day and thanks a lot for your comment!

This was super yummy, fresh and healthy, thank you! I am making for my friend tomorrow I enjoyed it so much.

Hi Annie! You’re so welcome, I’m so glad you liked it 😀

Leave a Reply Cancel reply

Primary Sidebar

Welcome to Simple Vegan Blog, a food blog with simple and delicious vegan recipes.

SUBSCRIBE VIA EMAIL

Subscribe to email updates and get our FREE eCookboook.

Quick and Easy BBQ Tempeh – My Grill Obsession Continues….

by Stephanie Tulman on June 12, 2013

Hi friends!! I am totally obsessed with grilling these days – even in the 112 degree heat that we have here in Arizona. And, since I make SUCH a mess in the kitchen when I cook, grilling makes for an easy clean up meal. Have I ever mentioned I’m a dishwasher girl all the way? EVERYTHING goes in the dishwasher. I buy grill tools and pans that can go in the dishwasher : D PS, check out my newest grill accessory (which will NOT go in the dishwasher), the PIT MITT! If you’re going to be grilling, it’s a MUST HAVE to keep your hands safe when bringing those hot pans into the house! Check it out – you can snag it right here on my blog, powered through Amazon! (There are also a couple of grill pans that I love using.)

I’m also super happy to report that my crazy season at work is winding down! Yayayaya! THIS CHICK CAN COOK now! You should all be super happy too – especially that chick from Boston who emailed me to say she follows my blog so that she doesn’t starve. I love her. By the way, I LOVE hearing from you all, PLEASE PLEASE leave me comments or send me an email and let me know what’s on your mind or if you tried out my recipe, or just to say hi, and let me know you’re out there! : )

Have you seen tempeh at the store, usually near the tofu squares in the refrigerator section? Have you wondered what the heck is it and what can I do with it? Problem solved, kids! I decided it was time I tried cooking with tempeh – and tried eating it! It is intimidating at first because it looks like it’s moldy already; and it actually is! But it’s good mold. I know, I know, you’re like “What is this chick talking about?” TRUST ME. It’s made of fermented soybeans and this chick is a fan because it’s less processed than tofu! #winning! Plus, it has a more meaty consistency, so it’s easier to fool the carnivores, and maybe even fool yourself ; ) Done these pictures look like triangles of grilled BBQ chicken?? Check out my friend, Kiersten, of Oh My Veggies and her great blog post on everything you need to know about tempeh!

Vegan Ashley came by for some good eats on the grill. We were both super impressed with how these little tempeh triangles became smokey sensations that made our taste buds sing. When you grill up some mushrooms and then put everything on a bed of rainbow chard, this is a well rounded meal that could very well please even the pickiest of eaters. Give it a try and let me know what the fussy carnivores of your household think about tempeh. : )

• 1 package tempeh (find at Whole Foods - if you find it elsewhere, comment and let me know!!)
• 8 oz. package chopped white mushrooms
• 1 bunch rainbow chard, rinsed and sliced in large ribbons
• 2 tbsp. lemon olive oil
• 3 cloves minced garlic
• garlic salt
• pepper
• olive oil spray

1. Homemade BBQ Sauce (adapted from Andrea Chesman's The New Vegetarian Grill) - This sauce is not cooked because it will cook over the grill. You can use store bought BBQ sauce if you wish, I just thought it would be fun to make it from scratch! Combine 1/2 cup organic ketchup, 4 tbsp brown sugar, 2 tbsp soy sauce, 4 minced garlic cloves, 2 tbsp minced onion, 3-4 tsp ground cumin and mix well.
2. Preheat the grill to medium-high heat.
3. Cut the tempeh into triangles - you have the option to cut the tempeh lengthwise to make it thinner, just keep a watch on the cooking time as this will cook faster. Place the triangles in a baking dish and spread the BBQ sauce over them, stir lightly to evenly coat, but not to break up the triangles. Let them marinate for about 15 or 20 minutes.
4. Lightly coat the mushrooms with the olive oil spray and toss in a bowl with the garlic salt and pepper - I like to use The Spice Hunter's Grill Shakers - Roasted Garlic. It tastes amazing on grilled food! (Whole Foods. seeing a trend here? My wallet is crying. )
5. Cook the mushrooms and tempeh on grill pans (for easier clean up - see my photos) for 8-10 minutes, tossing occasionally for even heating.
6. On the stove, heat the lemon olive oil and add the rainbow chard. Sauté with the olive for a minute or so, and then add the minced garlic. Stir frequently for another couple minutes until wilted.
7. Serve the BBQ'd tempeh on top of a bed of rainbow chard surrounded by perfectly grilled mushrooms.

Stop & Shop has tempeh.

I boiled the tempeh in shallow water with ginger for a few minutes on each side before marinating though.

Market Basket has tempeh, grilling it tonight for the first time. Dishing it w quinoa and sautéed rainbow carrots, spinach & chickpeas. Sorta psyched. <3

We produced Betsy’s Tempeh in Mich. for 9 1/2 years back in the mid 80’s and developed a new process for making tempeh in stainless steel trays, no plastic bags involved. We sold our tempeh in both patty and grated form that our customers loved. Since retiring in the mid 90’s we continued making tempeh for ourselves and friends and set up our web site showing our easy method for making tempeh at home: makethebesttempeh.org

We recently filed a patent for a tempeh incubator that could be used in restaurants and small shops making artisan tempeh for the local community.

betsy shipley=tempeh pioneer

Trader Joes has tempeh!

Thanks Ashley. I thought only Whole Foods sold it.

So excited to try this tonight! My 9 year old daughter and I are vegan (rest of the family is vegetarian or basically eats whatever is in front of them ;)) and I have been having fun experimenting with different recipes. We love to grill and this looks easy and delish! Thank you!

Just made this tonight… With the honey instead of brown sugar, and I baked it instead of bbqing.. nonetheless, it turned out wonderful! I even fooled my hubby and ate every morsel Great site!

This was my first time eating Tempeh. I followed the recipe including the BBQ sauce. Cooked on the countertop grill instead because I’m out of propane. I don’t like most traditional BBQ sauces, but this was really good!! I went with Spinach because it’s what I had. This was one awesome lunch!! Pretty easy too. My only regret is not making extra BBQ sauce (I halved the recipe thinking I wouldn’t need that much – bad move). Thanks!!

Hi Amanda! Thanks so much for commenting on the recipe! I LOVE hearing from people! So excited that you liked it. Tempeh is pretty new to me as well – but it’s super good! I’m with you, definitely need jars more of BBQ sauce next time! Thanks again! xo, This Chick

Tempeh is available most grocery stores now; I get mine at WF (of course) and Kroger (in fridge by salads usually). One other thing you may be interested in is steaming tempeh prior to use in a recipe.

I know it sounds a nuisance, but it allows the tempeh to more readily soak up flavors of marinades & sauces. I have a vegan daughter and pretty much have learned by trial and error.

THanks, for the tip, Jon!

Hey I am so delighted I found your site, I really found you by accident, while I was searching on Aol

for something else, Anyhow I am here now and would just like to say thanks for a incredible post and a all round interesting blog (I also love the theme/design), I don’t have time to

read it all at the minute but I have book-marked it and also added in

your RSS feeds, so when I have time I will be back to

read a great deal more, Please do keep up the awesome jo.

Thank you Aurora! I’m so glad you found me too! It was a great accident! xo, This Chick

I find it at Trader Joes, Target, and many other small stores up here in minneapolis. Recipe looks great! I’m going to try the BBQ sauce with honey instead of brown sugar.

Oh good to know, Kim! THanks for the tip! Let me know how the BBQ sauce turns out! xo, This Chick

yum!! Tempeh can also be found at Sprouts!Now I just need a bbq!I want grilled tempeh NOWWWWWWWWWW!

Leave a Comment

Follow This Chick

About This Chick

HI! And welcome to This Chick’s kitchen! I am so happy that you stopped by!

Please excuse the aroma of garlic as you browse around – that is just my hands; the scent emanates from me and the kitchen, on the regular.