Soy Ginger Maple Baked Tempeh

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.Screen Shot 2017-04-17 at 11.37.38 PM

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.

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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
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!

Soba Noodle Asian Kale Salad with Soy Ginger Dressing

The April Recipe Redux challenge was to make a dish, and repurpose the leftovers of that dish for another meal. It’s like double the yummies with one grocery trip. Win.

Soba Noodle Salad Edamame Vegan

I’ve been wanting to play with Soba noodles for a while now. There’s something I love about the idea of a cold soba noodle salad.  I also love anything covered in gingery-soy dressing. Which is why I go to half price sushi every week with my mom and order a salad just so I can DRINK the ginger dressing they put on top. And then when the server comes to clear my bowl I hoard my bowl like “NO! I NEED THAT DRESSING!” so I can dip my sushi into it and soak up every last drop. I’m boarderline insane. Or just really weird. Or both. Anyways, SOBA:

Soba Noodle Salad  Vegan

I used my leftover Asian Kale Salad, added it to some cooked soba noodles, used the same dressing, and threw on some tempeh (could sub tofu or omit completely), and viola! Meal 2.0 was born, drenched in soy gingery goodness.

Asian Kale Salad Edamame Soy Ginger

Okay so I need to relax about my dressing obsession; regardless, this is a healthy, refreshing, yet filling and nourishing meal. The soba noodles were a welcome change of pace for me. I actually really loved the unique buckwheat flavor. They have a bit of a heartier feel to them than regular noodles, yet all the slippery slidy mouthfeel. Another bonus was that they cooked in 4 minutes are a source whole grain. Yay whole grains! #carbs5ever

Soba Noodle Salad Edamame Vegan tofu

Combine with the crunch from the Asian Kale Salad, the edamame, and the tofu, it makes for a power-meal that will keep you going for hours wtihout feeling icky or weighed down. This is like a bowl of power noodlez, y’all.

Soba Noodle Salad Edamame Vegan

Prep Time: 10 minutes
Cook Time: 4-5 minutes
Level: easy

serves 2

Ingredients:

  • 2 cups soba noodles, cooked (about 4″ in diameter, uncooked)
  • 1 cup Asian Kale Salad
  • 1/2 cup Sesame Soy Ginger Dressing
  • 3/4 cup tempeh or tofu, cubed
  • 1/4 cup cilantro or green onions (optional)
  • hot sauce or Sriracha (optional)

Directions:

1. Cook soba noodles according to direction on package. Drain and allow to cool. Transfer to bowl.

soba noodles

2. Pour 1/2 cup Sesame Soy Ginger Dressing on noodles and stir until noodles are lightly coated. Add Asian Kale salad and toss again.

Soba Noodle Salad  Vegan

3. Cube tempeh or tofu and use to top noodles. Chop cilantro or green onions and add to noodle bowl. Add hot sauce or Sriracha as desired. Enjoy~!

Soba Noodle Salad Edamame  Vegan

For more make one, eat twice ideas, click around below! Happy eating :-).