Marinated Baked Tempeh

This is a pretty yummy way to have tempeh. Serve with rice and some greens. Easy as that. For those that want to try tempeh, this recipe is pretty good as the baking gives it texture, and the marinade softens the tempeh’s pungent flavour.

  • 250 g Plain Organic Tempeh
  • 3 T Shoyu
  • 3 T Rice Vinegar
  • 1⁄3 c Mirin
  • 1 T Toasted Sesame Oil
  • 2 T Untoasted Sesame Oil
  • 2 T Rice Syrup
  • 1 T Grated Ginger
  • 2 clv garlic, finely chopped

pre-heat oven to 180 degrees
Slice tempeh into 1cm slices and halve.  Steam over high heat for 5 minutes, then spread tempeh in a baking dish, so it all lies flat. Combine all other ingredients in a small saucepan and heat (low heat) until rice syrup has melted and mixture is fluid (help with whisking).  Tip – measure oil before the rice syrup and the rice syrup should slide off the spoon.  Pour the marinade over the tempeh and bake in the oven for about 40 – 50 minutes.  Turn the tempeh half way through cooking so that both sides brown.

Yield
Source

Thanks to Kellie

Prep Time
45 minutes
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