The Best Tempeh Marinade

Wondering how to add flavor to your tempeh? This easy soy-maple tempeh marinade works for pan frying, air frying, and baking.

If you’re been around TNB long enough, you’ve probably noticed that tempeh hovers somewhere near the top of my “favorite ingredients” list. It’s versatile, lasts forever in the fridge, and can be adapted to suit nearly any cuisine’s flavor profile.

Unlike tempeh’s soy-based cousin tofu, though, you can’t just slice it up and cook it straight from the package. (Rather, you can, but you’d likely be disappointed.) Tempeh can be quite bitter and earthy on its own, but letting it hang out in a marinade before cooking makes a world of a difference.

This soy sauce-based marinade adds a ton of flavor to tempeh, making it savory, nutty, and garlicky. The sweetness of maple syrup helps offset tempeh’s natural bitterness. The best part about this tempeh marinade? You can use it for baking, air frying, and pan frying tempeh. It’s a total game-changer.

Tempeh Marinade Ingredients

• Soy Sauce: If you’re avoiding gluten, use tamari instead.
• Maple Syrup: Can be substituted with honey.
• Balsamic Vinegar: Complements the saltiness of the soy sauce and the sweetness of maple syrup.
• Toasted Sesame Oil: Adds a nutty flavor.
• Garlic Powder: I prefer dried garlic to fresh here because it’s less likely to burn during cooking – and because it sticks to the tempeh better.

How to Marinate Tempeh

1. Combine the marinade ingredients. In a medium dish, combine all the ingredients and whisk to incorporate.
2. Add the tempeh. Cut the tempeh into 1/4-inch-thick strips and add to the marinade. Gently toss with your hands to coat evenly. (I recommend using a shallow dish for even distribution.)
3. Chill. Refrigerate for at least 1 hour, or up to 4 hours, before cooking. Toss the marinating tempeh from time to time so it gets coated evenly.

How to Cook Marinated Tempeh

Option 1: Pan-Fried Tempeh

Heat a bit of cooking oil in a large non-stick skillet and add the slices in a single layer (reserve the marinade). Cook until golden, about 3 minutes per side. At the end, pour in the reserved marinade and gently toss to coat. Turn the heat off as soon as the sauce thickens (after about 30 seconds).

Option 2: Baked Tempeh

Arrange the slices in a single layer on a parchment-lined baking sheet (reserve the marinade). Bake in a preheated 400ºF oven until the tempeh is dry and golden brown, about 20 minutes. Remove from the oven and brush with the reserved marinade. Bake for 5 minutes more.

Option 3: Air Fryer Tempeh

Preheat the air fryer. Arrange the tempeh in a single layer in the basket (reserve the marinade); if it doesn’t all fit, cook in two batches. Air fry at 375ºF until the tempeh is dry and golden brown, about 6 minutes. Then brush with some of the reserved marinade and cook for 1-2 minutes more, being careful not to burn it.

Serving Suggestions

Think of these marinated tempeh strips as a take on vegan “bacon”. I put them on avocado toast for protein, tuck them into vegan sandwiches, toss them into lunch salads or grain bowls, and so much more. The cooked strips last up to 5 days in the fridge so they’re perfect for meal prep.

More Tempeh Recipes…

• Spicy Peanut Tempeh Noodles
• Tempeh Shepherd’s Pie
• Soy-Glazed Crumbled Tempeh
• Tempeh “Meatballs”

Let me know if you try this recipe! Give it a rating below and leave a comment, and tag your creation with @thenewbaguette on Instagram.