Description
This easy soy-maple tempeh marinade works for pan frying, air frying, and baking.
Ingredients
Scale
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon pure maple syrup (or honey)
- 1 tablespoon balsamic vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon garlic powder
- A few grinds of black pepper
- One 8-ounce package of tempeh, cut into 1/4-inch-thick strips
Instructions
- In a medium shallow dish, combine all the ingredients except the tempeh. Whisk to incorporate.
- Add the tempeh to the marinade. Using your hands, gently toss to coat. Chill in the fridge for at least 1 hour (or up to 4), tossing once about halfway through to ensure the tempeh is marinating evenly.
- To bake: Preheat the oven to 400ºF. Arrange the slices in a single layer on a parchment-lined baking sheet (reserve the marinade). Bake until the tempeh is dry and golden brown, about 20 minutes. Remove from the oven and brush with [or spoon on] some of the reserved marinade. Bake for another 5 minutes.
- To pan-fry: Heat a bit of cooking oil in a large non-stick skillet over medium-low heat. Arrange the tempeh in the skillet 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.
- To air fry: Preheat the air fryer to 375ºF. Arrange the tempeh in a single layer in the basket (if it doesn’t all fit, cook in two batches). Air fry until the tempeh is dry and golden brown, about 6 minutes. Then brush with [or spoon on] some of the reserved marinade and cook for 1-2 minutes more, being careful not to burn it.
- Add to toasts, salads, grain bowls, etc. Keep leftovers in an airtight container in the fridge and eat within 5 days.
Nutrition
- Serving Size: 4 strips
- Calories: 90
- Sodium: 125 mg
- Fat: 5.5 g
- Carbohydrates: 5.8 g
- Protein: 6.2 g
