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.
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!
- 16oz tempeh, cut into 4 wedges
- ¾ cup water
- 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
- Place tempeh and water in a saute pan medium heat and cover and cook for 7-10minutes.
- While the tempeh is cooking mix together the marinade in a large shallow bowl.
- Remove the tempeh and place in the marinade, making sure to coat all sides. Let marinade for 30 minutes.
- 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.
- Garnish with a sprinkle of sesame seeds and scallions.