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Asian Tempeh Marinade
Toss together this easy 6 ingredient Asian tempeh marinade in just 5 minutes! This vegan, and gluten free tempeh recipe is perfect for adding to bowls, stir fry or salads!
Course
Main Course
Cuisine
Asian, Japanese
Prep Time
5
minutes
minutes
Marinating Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
2
servings
Calories
306
kcal
Author
Whitney Bond
Ingredients
¼
cup
tamari
2
tablespoons
rice vinegar
1
tablespoon
sesame oil
1
tablespoon
lime juice
fresh squeezed
2
teaspoons
maple syrup
1
teaspoon
chili garlic sauce
8
ounce
tempeh
Instructions
Combine tamari, rice vinegar, sesame oil, lime juice, maple syrup and chili garlic sauce in a bowl or large plastic zipper bag.
Cut the tempeh into cubes.
Add the tempeh pieces to the marinade and toss to coat.
Place in the refrigerator to marinate for 30 minutes.
Remove the tempeh from the marinade and use one of the methods in the notes below to cook the tempeh.
Notes
How to cook tempeh on the stove (preferred method):
Heat a large skillet on the stove over high heat.
Spray the skillet with cooking spray.
Use tongs to remove the cubes of tempeh from the marinade and add them to the hot skillet.
Cook for 3-4 minutes per side, flip and continue to cook until all sounds are golden brown and caramelized.
How to cook tempeh in the oven:
Preheat the oven to 425°F.
Line a baking sheet with parchment paper.
Use tongs to remove the cubes of tempeh from the marinade and place them on the parchment-lined baking sheet.
Place in the oven for 10 minutes.
Remove from the oven, flip the tempeh and continue cooking for another 10 minutes.
Remove the tempeh from the oven and serve immediately.
Tempeh should be marinated for at least 30 minutes before cooking.
You can let the tempeh marinate in the refrigerator for up to 2 days.
Nutrition
Calories:
306
kcal
|
Carbohydrates:
23
g
|
Protein:
26
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
3
g
|
Sodium:
1744
mg
|
Potassium:
441
mg
|
Fiber:
8
g
|
Sugar:
5
g
|
Vitamin A:
4
mg
|
Vitamin C:
2
mg
|
Calcium:
124
mg
|
Iron:
3
mg
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