Marinated Tempeh

With only 5 ingredients, this marinated tempe is moist, packed with with savory asian flavors, and is super easy to make!

I don´t know about you, but I am totally on the tempeh-train! It is a great source of plant-based protein and can be incorporated into all kinds of dishes.

What is tempeh, anyway?

Tempeh is traditional Indonesian food made from fermented soy beans which have been packed together to form a firm, solid cake. It has a firmer texture than tofu, is slightly chewy, and takes on the flavor of whatever it is being cooked with. On it´s own it has a earthy, slightly nutty taste. While the traditional version of tempeh is made with fermented soy beans, there are also soy-free versions that are made with legumes, beans, and grains.

I personally prefer tempeh over tofu, as it holds it shape when cooked. The firmer texture that it provides allows it to be “meatier” than tofu. I also like the natural taste of tempeh, as tofu is essentially tasteless.

In the US, tempeh can be found in most grocery stores. In Europe you are less likely to find it in main supermarkets, but it is easy to find in most health food stores.

Here are few health benefits of tempeh :

• It is super high in protein, offering 19g per 100g
• Tempeh is packed with prebiotics, which is a type of fiber that feeds for the good bacteria in your gut. Studies show that tempeh helps increase the concentrations of beneficial gut bacteria, which plays a central role in overall health.
• As it is a fermented food, it is very easy to digest. The fermentation process creates enzymes that pre-digest carbohydrates, protein and fat.
• It is loaded with vitamins and minerals such as calcium, phosphorus, and iron

Why this recipe is great for lazy people, like myself!

I´m not ashamed to say that I can be lazy. If a cooking process takes a long time, I try o find a way to make it in a way that is shorter or easier without sacrificing flavor.

Typically, the process of making marinated tempeh recipes requires a three-step process: steaming, then marinating, then cooking. Steaming softens the tempeh and allows it to absorbe the flavors of the marinade. The problem with this method is that it is a three step process which requires thinking ahead. While most of the time I am already hungry by the time I want to throw together a salad, this process doesn´t work for me. Soo, after some trial and error, I found a way to steam AND marinate AND cook the tempeh at the same time, resulting in a perfectly soft, juicy, and delicious marinated tempeh that comes together in about 15 minutes.

Not to mention that this marinade also requires zero chopping. You just throw a bunch of liquid ingredients in a bowl, give it a stir and that´s it. There you have it, the lazy way to make delicious marinated tempeh!

I like to make mine in bite size pieces to toss on salads or with bowls with rice/quinoa and vegetables. I also enjoy having the option of having bite-size pieces that I can grab out of the fridge and eat whenever I need a quick snack. If you plan on eating your marinated tempeh on a sandwich, I recommend cutting them into rectangular slices.

How to make Marinated Tempeh

1. First, cut the tempeh. Cut the block width-wise so that you form two long, thin rectangular pieces. Then cut the tempeh into squares or rectangles.
2. Next, you mix together the ingredients for the marinade and pour half of it into the a small to medium sized skillet (I use non-stick for this). You should pour in enough to cover the base of the skillet.
3. Place the tempeh evenly in the skillet so that every piece is touching the bottom of the pan and pour the rest of the marinade on the top of the tempeh so that it is all coated evenly. Turn the heat on medium and cover. Let it begin to simmer away. Occasionally move the pan around to keep the marinade covering the top of the tempe. If the marinade starts bubbling too ferociously, turn the heat down to low.
4. Flip the pieces after about 4 minutes. Keep cooking with the lid on until all of the marinade is absorbed into the tempe, about 4-5 minutes more. If necessary, keep moving around the pan to make sure all of the marinade gets mixed into the tempeh.
5. Serve immediately on salads, grain bowls, or sandwiches!

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The magic happens by keeping the lid on the pan, allowing the moisture of the marinade to steam the tempe while it soaks in all of those yummy flavors. See? You kill two birds with one stone! By the way, isn´t this expression a bit brutal? Who kills birds with stones?