Gingery Garlicky Tempeh

Gingery Garlicky Tempeh

Serves 4
Steaming the tempeh first helps it stay moist and absorb this flavorful marinade. Any leftovers can be added to salads, sandwiches and vegetable dishes.
  • 2 (8-ounce) packages tempeh, each cut crosswise into 4 pieces
  • 1/4 cup reduced-sodium tamari
  • 1/4 cup maple syrup
  • 2 cloves garlic, finely chopped
  • 2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (optional)
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Arrange a steamer basket in a large pot and fill with 1 inch of water; bring to a boil. Arrange tempeh in steamer basket, reduce heat to medium low, cover and steam for 10 minutes. Transfer tempeh to a large plate and set aside. When cool enough to handle, cut each piece in half horizontally through the middle. (Thinner pieces will absorb the marinade better.)

In a wide, shallow dish, whisk together tamari, maple syrup, garlic, ginger and pepper flakes. Arrange tempeh in dish in a single layer, turn to coat all over with marinade, cover and chill, flipping halfway through, for 2 hours.

Remove tempeh from marinade and very lightly spray with oil. Heat a large, well seasoned cast-iron skillet over medium high heat or preheat a grill to medium high heat. Cook tempeh, flipping once and brushing with any remaining marinade, until golden brown, about 5 minutes.
Nutritional Info: 
Per Serving: 290 calories (110 from fat), 12g total fat, 2.5g saturated fat, 710mg sodium, 26g carbohydrates, 23g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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