Recipe of The Week: Sesame-Ginger Tempeh

Tempeh is one of our favorite vegetarian sources of protein and I am always looking for new and interesting ways to season it up.  My husband being a huge fan of Asian flavors requested I make him something with a little Asian flare and I create this dish which is a wonderful balance of sweet, salty and savory flavors. The recipe serves four and if there is just one or two of you I suggest making the full recipe because the leftovers are delicious in a sandwich or on top of a salad.  You could even cut it up and throw it in a stir fry.


Sesame-Ginger Tempeh

The marinade in this recipe works well for seitan, portobello mushrooms, and tofu as well.  Also take a look at step four of the directions, you will find three different ways to cook up your tempeh. Enjoy!

Serves 4-6

Ingredients:

  • 16oz tempeh, cut into 4 wedges
  • ¾ cup water
  • Marinade:
    • ¼ cup tamari
    • ¼ cup sesame oil
    • ¼ cup rice vinegar
    • ¼ cup maple syrup
    • 2 tablespoons grated ginger
    • 3-4 cloves of garlic, minced
    • 1-2 teaspoons sriracha or ¼-1 teaspoon chili flakes (optional, add if you like a little spice)
  • 1 tablespoon sesame seeds
  • 2 scallions, whites and greens, thinly sliced

Directions:

  1. Place tempeh and water in a saute pan medium heat and cover and cook for 7-10minutes.
  2. While the tempeh is cooking mix together the marinade in a large shallow bowl.
  3. Remove the tempeh and place in the marinade, making sure to coat all sides. Let marinade for 30 minutes.
  4. Pan Fry: Coat the bottom of a skillet with a thin layer of oil over medium heat.  Place the tempeh in the hot oil and saute on each side for 3-5 minutes. Bake: Preheat your oven to 375F. Place the tempeh and any remaining marinade in an oven proof dish and bake for 15-20 minutes. Grill: Heat your grill and make sure to lightly oil the grates. Place the tempeh on the grill and cook for 3-5 minutes on each side.
  5. Garnish with a sprinkle of sesame seeds and scallions.
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About Lindsay Ingalls

Lindsay Ingalls, a certified holistic health coach, began writing in 2006. She has been featured on Living Harvest, Live Strong, Meatless Monday and other online publications. Lindsay received her training at the Institute for Integrative Nutrition and is certified by the American Association of Drugless Practitioners. To learn more about Lindsay visit her blog at http://runningwithtongs.com/ and her health counseling site http://gethealthywithlindsay.com

3 thoughts on “Recipe of The Week: Sesame-Ginger Tempeh

  1. Kale Crusaders

    This looks fabulous and I’ve added to my “weekly dinner plan” for next week.

    I’m a tempeh newbie and need to ask a simple question. After you cook the tempeh in water, is it be ok to marinate the tempeh overnight?

    Reply
  2. Pingback: 14 Best Proteins for Meatless Meals - life by dailyburn

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