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:

Soy Ginger Maple Baked Tempeh

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
Servings: 3-4

Ingredients:

• 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)

Method:

1. Cut tempeh into slices, cubs, or triangles (however you desire it)
2. Mix soy sauce, maple syrup, oil, ginger, and Sriracha in a small bowl.
3. Place tempeh in a small shallow dish and pour marinate evenly over the tempeh.
4. Place tempeh in the refrigerator for at least 40 minutes, up to 24 hours. The longer it sits, the more intense the flavor becomes.
5. When ready to cook, preheat oven to 350 F.
6. Place tempeh on a backing sheet lined with parchment paper. Pour extra marinate from the pan over the tempeh.
7. Bake for 22 minutes, then flip, and bake an additional 18-25 minutes, until desired texture is reached.
8. Remove from oven and enjoy!