Tempeh is healthier than tofu and makes a great meat substitute for vegans. Its versatile flavor possibilities are endless, depending on the marinade or spices used in preparing it. This baked tempeh recipe is as easy as it is delicious!
1 To remove bitterness from the tempeh and to open its pores to absorb the flavor of the marinade fill a saucepan with an inch or two of boiling water and place the tempeh in the saucepan. Cover with a lid, reduce the heat and let it simmer for 10 minutes over medium low heat. Rinse and dry the tempeh with paper towels.
2 Cut tempeh into triangles. To do it, first cut it in half lengthwise, then make a diagonal cut lengthwise and slice it into thin triangles. Set aside.
3 Mix olive oil, soy sauce, maple syrup, lemon juice, sriracha, garlic powder, smoked paprika and black pepper in a medium bowl. Whisk until combined. Evenly coat sliced tempeh with the marinade, reserving about 1/3 cup. Refrigerate for at least 20 minutes.
4 Preheat the oven 390 F (200 C) and arrange the tempeh on a baking tray lined with parchment paper in a single layer. Bake for about 20 minutes or until golden brown and crispy. Alternatively, fry it in a pan with a lug of olive oil.
5 Coat with reserved marinade and serve immediately. Top salads, bowls, or sandwiches, add it to stir-fries, spring rolls, noodles or to any Asian dishes for a delicious vegan meat substitute. Enjoy!
