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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I lessened the ginger, but you can add more to taste. Steaming the tempeh first helps it stay moist and absorb this flavorful marinade. Any leftovers can be added to salads, sandwiches and vegetable dishes. From Whole Foods. Ingredients:
16 ounce tempeh, each cut crosswise into 4 pieces |
1/4 cup tamari |
1/4 cup maple syrup |
2 cloves garlic, finely chopped |
1/4 teaspoon ground ginger |
1/4 teaspoon red pepper flakes (optional) |
Directions:
1. Arrange a steamer basket in a large pot and fill with 1 inch of water; bring to a boil. Arrange tempeh in steamer basket, reduce heat to medium low, cover and steam for 10 minutes. Transfer tempeh to a large plate and set aside. When cool enough to handle, cut each piece in half horizontally through the middle. (Thinner pieces will absorb the marinade better.)
2. In a wide, shallow dish, whisk together tamari, maple syrup, garlic, ginger and pepper flakes. Arrange tempeh in dish in a single layer, turn to coat all over with marinade, cover and chill, flipping halfway through, for 2 hours.
3. Remove tempeh from marinade and very lightly spray with oil. Heat a large, well seasoned cast-iron skillet over medium high heat or preheat a grill to medium high heat. Cook tempeh, flipping once and brushing with any remaining marinade, until golden brown, about 5 minutes.
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