Recipes » Side Dishes » Tempeh With Ginger Marinade
T. Colin Campbell Center for Nutrition Studies

Tempeh With Ginger Marinade

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The secret to making a really good marinade is finding the right balance between sweet, savory, and acidic elements. In this dish, the brightness of the orange and the ginger work really well together, and adding the slightest bit of sweetener brings out their flavors even more.
Prep: 5 mins Cook: 20 mins
Gluten Free Nut Free

Ingredients

Ingredients

  • 2 cup tempeh (8 ounces/250 grams), cubed
  • 2 garlic cloves, crushed
  • 1 tsp grated ginger
  • Juice of 1 orange
  • 1 tsp tamari
  • 1 tsp maple syrup or date paste
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

  • 1. Preheat the oven to 400 degrees F.
  • 2. In a bowl, combine the garlic, ginger, tamari, orange juice and maple syrup.
  • 3. Bring a medium pot of water to a boil, add the tempeh and boil for 5 minutes. Drain.
  • 4. Mix the tempeh with three-fourths of the marinade and marinate for at least 1 hour (preferably overnight).
  • 5. Place the tempeh on a baking sheet lined with parchment paper and bake for 10–15 minutes, until golden brown.
  • 6. Brush the remaining marinade on the tempeh and bake for an additional 5 minutes.

Cooking Tips

Cooking Tips

  • 1. You can also prepare the tempeh in an air fryer. Set the temperature at 400 degrees F and cook for 5–10 minutes before flipping the tempeh and cooking the other side for another 5–10 minutes.
  • 2. Serve this tempeh with your favorite veggies or power bowl.
  • 3. Serve with Ginger Miso Dressing.

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