This right here is my recent go-to baked tempeh recipe. It’s the perfect combination of savory umami flavor, with a hint of maple sweetness, and a bit of heat from ginger. You can up the spice level with some Sriracha, but more on that later.
Never had tempeh? Well perhaps you should give it a try. Two important things about tempeh: 1) tempeh is made out by fermented soybeans into a weird dense cake thing, and 2) tempeh is way better than I just made it sound.
When I try to describe tempeh to people, I usually go with “it’s kinda like tofu, but heartier and with a toothier texture.” If you’re looking for a cheap ($1.99 for an 8-ounce package at TJs!), versatile protein, give tempeh a try. It’s great on salads, in grain bowls, or in tacos.
Someone recently asked me on Instagram how I make my tempeh, and actually this is a question I get a lot when I recommend it to people: “Like, what do I do with that log thing made of soybeans?”
Personally, I love tempeh so much, I can eat it cold, plain, and with salt. But for those less obsessed than I, here is one of my favorite ways to prepare it:
Prep Time: 5 minutes + at least one hour to marinate
Cook Time: 30 minutes
Total Time: at least 90 minutes, the longer you marinate, the more intense the flavor
- 8 ounces tempeh
- 1/4 cup soy sauce, liquid aminos, or tamari
- 2 tablespoons maple syrup
- 1 tablespoon sesame or other neutral vegetable oil
- 1 tablespoon fresh grated ginger, or 1/4 – 1/2 teaspoon ground ginger (depending on desired level of ginger-heat)
- 1/2 tablespoon Sriracha (optional)
- Cut tempeh into slices, cubs, or triangles (however you desire it)
- Mix soy sauce, maple syrup, oil, ginger, and Sriracha in a small bowl.
- Place tempeh in a small shallow dish and pour marinate evenly over the tempeh.
- Place tempeh in the refrigerator for at least 40 minutes, up to 24 hours. The longer it sits, the more intense the flavor becomes.
- When ready to cook, preheat oven to 350 F.
- Place tempeh on a backing sheet lined with parchment paper. Pour extra marinate from the pan over the tempeh.
- Bake for 22 minutes, then flip, and bake an additional 18-25 minutes, until desired texture is reached.
- Remove from oven and enjoy!