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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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By marinating the tempeh the day before you plan to serve, this dish can be prepared in just a few minutes. Adapted from Vegetarians in Paridise. The tempeh needs to marinate 24 hours in the fridge. Ingredients:
2 -3 lbs tempeh |
marinade |
1/3 cup rice vinegar |
1/3 cup soy sauce |
1/8 cup water |
3 garlic cloves, minced |
3/4 inch piece gingerroot, peeled and minced (about 3/4 tablespoons.) |
1/8 cup chinese five spice powder, plus a dash |
1/4 cup extra virgin olive oil |
3 tablespoons blackstrap molasses |
fresh ground black pepper |
1/2 green onion, cut into 1-inch lengths and finely slivered |
Directions:
1. Score tempeh on both sides, making shallow diagonal cuts about 1/4-inch apart. Cut tempeh into 6 portions and spread out in one layer in a baking dish.
2. Combine marinade ingredients in a bowl, and pour over tempeh, turning to coat both sides. Marinate in refrigerator for at least 24 hours, turning pieces several times.
3. Preheat barbecue and grill 5 to 7 minutes on each side. Remove to a serving platter and garnish with the slivered green onion. Save leftover marinade to use as a dipping sauce for a future recipe. Serves 6.
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