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Gingery Garlicky Tempeh

Serves 4
Time 2 hr 25 min
Steaming the tempeh first helps it stay moist and absorb this flavorful marinade. Any leftovers can be added to salads, sandwiches and vegetable dishes.
Ingredients
  • 2 (8.0-ounce) packages tempeh, each cut crosswise into 4 pieces
  • 1/4 cup low-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 crushed red chile flakes
  • Canola spray oil
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Method

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.

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.
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  • 2 (8.0-ounce) packages tempeh, each cut crosswise into 4 pieces
  • 1/4 cup low-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 crushed red chile flakes
  • Canola spray oil
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.