Marinated Tempeh
Juicy, packed with savory asian flavors, and easy to make!
Servings: 4
Ingredients
- 8 oz tempeh 1 long, rectangular block
- 2 tbs soy sauce
- 1 tbs apple cider vinegar can sub white vinegar
- 2 tbs maple syrup can sub agave syrup or other sweetener
- ½ tsp sriracha can sub pinch of cayenne pepper
- 6 tbs water
Instructions
- Mix all of the liquid ingredients together in a small bowl.
- Cut the tempeh: Cute the tempeh width-wise into two, thin rectancular pieces. Then cut into smaller squares. Cut into rectangles if you would like it on sandwiches.
- Preheat a medium-sized non-stick skillet to a medium heat. Pour about a third of the marinade in the skillet, It should be enough to cover almost all of the base.
- 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. Cover and allow it to 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.
- 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.
- Serve immediately on salads, grain bowls, or sandwiches!