I bought a pack of tempeh (or a block of tempeh, I guess) over spring break and ended up bringing it back to school with me. Did my parents not know how to cook it? Probably. Did we already have way too much food in the fridge? Yes.
Was I too intimidated to cook it until tonight? Ha. Um, yes. Definitely.
I’ve never had tempeh before. It just didn’t sound appetizing in my non-vegetarian days, and at work I’m pretty much in love with their tofu so that’s what I eat every time. I’m a creature of habit. Sorry.
I took a tiny bite out of the corner of the block – yes, the raw block of tempeh – and, to be honest, it was gross. Immediately I searched the web for marinade recipes because there was no way I’d be eating that the way it was.
Every time I opened the fridge, I saw the Tupperware container that was holding the marinated tempeh and felt a little shiver up my spine – probably memories of the first taste and nerves about the second.
I’ve already (almost) ruined one recipe today and I really didn’t want this to make that two.
Thankfully, it didn’t! This tempeh is actually really good!
Now I feel brave enough to try tempeh when it’s offered on the menu more often. And I did it all by myself. What a big girl I am.
Be brave – give this recipe a try! It’s really good chopped up over a salad with cucumbers and carrots, or with avocado in a tortilla, or probably on a sandwich, too!
Stay curious, stay motivated, and stay hungry!
Makes 2 servings
¼ cup braggs soy sauce
2-3 tbsp. rice vinegar
2 tbsp. Sriracha
2 tbsp. agave
2 tbsp. orange juice
2 tsp. minced garlic or one clove, minced
2 tsp. toasted sesame oil
coconut oil, for greasing the foil
1 8-oz. block tempeh
1. Whisk together the first seven ingredients. Set aside.
2. Cut the tempeh into ¼” strips and lay in a dish – preferably one that can be covered, like
3. Drizzle the marinade over the strips and refrigerate at least 3 hours (I let mine rest
overnight, but that was more than enough time).
4. Preheat the oven to 400 degrees F and coat a baking sheet with aluminum foil and coconut oil.
5. When the tempeh is ready, lay the strips on the foil and bake for 30 minutes total. Halfway through, reduce the oven temperature to 350 degrees and flip the strips. Continue baking until the edges are crispy.
6. Take ‘em out of the oven and enjoy!