Do I need to marinate my tempeh?

In this recipe, we steam the tempeh with soy sauce, allowing the flavor to absorb during the cooking process. Steaming softens the tempeh and should always be done first before mixing with the rest of the sauce. Once steamed, tempeh more easily absorbs the flavors of the sauce, so it can be mixed right into the pan. There's no need to marinate!

Can you eat tempeh right out of the package?

While technically you can, tempeh has a naturally bitter taste. It's much more enjoyable once steamed and mixed with a sauce. Sautéing tempeh also gives it a crispier texture.

How can you tell if tempeh has gone bad?

Be sure to check the expiration date before cooking tempeh. If it has a strong sour smell or is mushy or soft, it has gone bad. Tempeh should be fairly firm.

Sticky Tempeh Recipe: A Quick Healthy Dinner

Name: Stir-fried Sticky Tempeh Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 tablespoons soy sauce (or GF liquid amino acids); 1-2 tablespoons maple syrup, coconut sugar or brown sugar *see notes; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 2-4 teaspoons hot sauce -sriracha, sambal oelek, chili paste; 8 ounces tempeh; 1/2 cup water; 2 teaspoons soy sauce (or GF liquid amino acids); 2 tablespoons coconut oil, or sub other oil; 2 teaspoons minced garlic; 1 teaspoon minced ginger; salt & black pepper (white pepper is nice too) to taste

Description

This sticky crumbled tempeh recipe is fast, easy, and full of delicious savory flavor. A quick weeknight dinner, full of healthy plant protein. Vegan.

Ingredients

Units Scale

Sauce

2 tablespoons soy sauce (or GF liquid amino acids)
1-2 tablespoons maple syrup, coconut sugar or brown sugar *see notes
1 tablespoon rice vinegar
1 teaspoon sesame oil
2-4 teaspoons hot sauce -sriracha, sambal oelek, chili paste

Tempeh

8 ounces tempeh
1/2 cup water
2 teaspoons soy sauce (or GF liquid amino acids)
2 tablespoons coconut oil, or sub other oil
2 teaspoons minced garlic
1 teaspoon minced ginger
salt & black pepper (white pepper is nice too) to taste

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Instructions

Mix sauce ingredients. In a small bowl add soy sauce, maple syrup, rice vinegar, sesame oil, and hot sauce. Set aside.
Steam tempeh. Break tempeh up in a large skillet. Add water and soy sauce. Bring to a boil and simmer covered with a lid for 5 minutes. Remove the lid and continue to cook until all the water is absorbed.
Saute. After all the liquid is absorbed from the pan, add oil and stir-fry the tempeh over medium heat until crispy bits form. Add garlic and ginger, continue to saute for 2-3 minutes.
Mix. Add the sauce and stir for a few minutes until the tempeh is coated and the sauce is thickened, just a few minutes.
Garnish with scallions, sesame seeds, and red pepper flakes (or chili crisp). Serve with Jasmine rice,, or coconut rice and stir-fried Bok Choy.

Notes

We have kept the sugar low but add more to taste- the more sugar, the stickier the tempeh.

Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Add quick cooking veggies like spinach or peas, near the end of cooking to add color and nutrition. Or serve with crispy raw vegetables like cucumber, radishes or serve with Korean Cucumber Salad or Asian Cucumber salad.

Nutrition

Serving Size: ½ cup
Calories: 253
Sugar: 5.1 g
Sodium: 637.3 mg
Fat: 15 g
Saturated Fat: 2.4 g
Carbohydrates: 16.5 g
Fiber: 6.4 g
Protein: 15.5 g
Cholesterol: 0 mg