- 8 ounces tempeh
- 2 tablespoons grated fresh ginger
- 1 tablespoon tamari or soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon sesame oil
Squeeze ginger in your fingers over a wide, shallow dish to remove the juice; discard solids. Add tamari, mustard, oil, and 2 tablespoons water and stir to combine. Add tempeh, turn to coat and bake, covered, until lightly browned, 20 minutes. Turn and bake until lightly browned around the edges, 15 minutes.
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