Marinated Tempeh

Name: Marinated Tempeh
Prep time: 15

5 out of 5 stars (based on 11 reviews)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

Tempeh is a great source of vegetable protein. It comes from Indonesia, where it is used in curries, grilled, or marinated as it is here in this Marinated Tempeh recipe. Tempeh is made from fermented...

¼ cup soy sauce
1 tablespoon honey
¼ cup chipotle in adobo, chopped
1 teaspoon ginger, grated
2 garlic cloves, sliced
8 ounces pasteurized tempeh (see Chef Tips)

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Nutrition Facts

Calories

138 cals

Fat

6 g

Saturated Fat

1 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

2 g

Carbohydrates

12 g

Sugar

5 g

Fiber

0 g

Protein

12 g

Sodium

981 mg

Directions

In a small bowl whisk together the soy sauce, honey, chipotle in adobo and ginger. Stir in the garlic then pour the dressing in a resalable plastic bag with the tempeh. Marinate in the refrigerator for at least 1 hour. The longer the better. Bake, grill, or broil until well browned all over.
Once cooked, the marinated tempeh is ready to use in sautés, salads and sandwiches. Cut the cooked tempeh to your taste, either across into thin slices for salads and sandwiches or simply cube it to add to sautés and stir-fries.

Chef Tips

When purchasing tempeh be sure that is has been pasteurized. Many prepackaged supermarket brands are, but still check first. Pasteurized tempeh can be used straight from the packet, but raw tempeh must be poached for at least 20 minutes in boiling water before using. Raw tempeh must also be treated in the same way as meat or fish to prevent cross contamination. Use a separate cutting board, and wash board, knives and hands after handling. Opened tempeh should always smell mushroom-like or yeasty. If purchasing tempeh from the Greenmarket or specialty Asian market, be sure to ask if it is raw or pasteurized, and how to safely handle and consume it.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society