Melt in Your Mouth Tempeh

I’ve always found tempeh to be a bit dry for my liking, until I tried this recipe. The marinade makes the tempeh juicy like steak. I use Lightlife 3 Grain tempeh. The little grains give a nice crunch in every bite.

  • 1 pound tempeh (2 packs if using Lightlife brand)
  • 1 cup apple juice (I use freshly made from my juicer)
  • ¼ cup shoyu
  • 2 tablespoons brown rice vinegar
  • ¼ cup extra virgin olive oil
  • 2 tablespoons sweet Japanese sake
  • 2 tablespoons Chile Paste
  • 1 teaspoon hot red pepper sauce
  • 2 garlic cloves minced

Cut the tempeh into 1-inch cubes. Place in a steamer over boiling water for 10 minutes. Meanwhile, prepare the marinade. Whisk the apple juice, shoyu, vinegar, oil, sake, chile paste, hot pepper sauce, and garlic in a medium bowl. Add the tempeh, toss to coat, and marinate for at least 20 minutes.

Preheat oven to 350° F. Arrange the tempeh cubes in a shallow baking dish in a single layer. Pour the tempeh over the marinade to cover halfway. Bake for 30-40 minutes, or until most of the marinade has been absorbed and tempeh is golden.

Serve with Cardamom-Spiced Basmati and steamed Kale.

From The Voluptuous Vegan


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