THE BEST TEMPEH MARINADE
A truly great marinade should hit all the key notes: sweet, savory, acidic and maybe a little spicy. This marinade accomplishes all of the above with honey, sriracha and a deep bench of spices that boost the flavor of tempeh (or any protein, really!) while coating it in a sticky glaze as it cooks. We included cooking instructions for the grill oven, and air fryer, but let your imagination guide you to the perfectly cooked tempeh of your dreams.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the honey, sriracha, vinegar, garlic powder, onion powder, smoked paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper in an 8-by 8-inch baking pan or large shallow bowl. Whisk together to incorporate.
- Slice the block of tempeh as desired (such as into cubes, triangles or thin pieces). Arrange on a microwave-safe plate with 1/4 cup of water. Cover with a wet paper towel and microwave on high until the tempeh is soft and has absorbed some of the liquid, about 4 minutes. Drain off any excess water.
- Arrange the warm tempeh pieces in a single layer in the marinade. Tilt the pan a few times to make sure the marinade is evenly distributed. Marinate at room temperature for at least 30 minutes, flipping the pieces and tilting the pan every 10 minutes, or cover the pan with plastic and refrigerate overnight.
- When the tempeh is ready, remove from the pan, reserving the marinade for brushing and dipping, and cook on the grill or in the oven or air fryer as follows:
- For the grill: Preheat a grill or grill pan for medium heat. Grill the tempeh pieces, brushing with the reserved marinade, until nicely charred, about 5 minutes per side.
- For the oven: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment and top with the tempeh pieces, spacing them 1/2 inch apart. Bake, brushing with the reserved marinade and flipping halfway through, until slightly charred, about 20 minutes.
- For the air fryer: Line the basket of a 6-quart air fryer with foil or parchment. Working in batches, arrange the tempeh pieces in a single layer, spacing them slightly apart, and cook at 375 degrees F until nicely charred, about 10 minutes. Remove and immediately brush the pieces with the reserved marinade.
- Serve immediately or store for meal prep in an airtight container in the refrigerator for up to 1 week.
BASIC OVEN-BAKED MARINATED TEMPEH
Although the marinade sounds similar to several of those given for tofu, it's just different enough that, when used on the completely different tempeh, you have a wholly distinct, and wholly delicious, dish. This is a base preparation. Use the baked tempeh as part of a component plate, sauced or unsauced, cut up as the filling for spring rolls with tempeh, added to a vegetable stir-fry, or as the centerpiece of a hearty sandwich.
Provided by Crescent Dragonwagon
Yield Serves 3 to 4 as a main course, possibly many more if used in a stir-fry, spring rolls, pasta dish, or casserole
Number Of Ingredients 6
Steps:
- 1. Combine the tamari, vinegar, and Pickapeppa in a nonreactive dish and stir to combine. If using additional seasoning (see below), add it here. Add the tempeh. Marinate at room temperature, turning occasionally, for 20 minutes to 1 hour or refrigerated for up to 2 days.
- 2. Fifteen minutes before you are ready to cook the tempeh, preheat the oven to 375°F.
- 3. Place the marinated tempeh pieces on a nonstick baking sheet or one that has been sprayed with cooking spray, allowing plenty of air space between chunks. Bake for 12 to 15 minutes, then flip the pieces over and bake for another 10 minutes. Remove from the oven and use as desired.
- Seasoning Tempeh
- The above is a basic recipe, designed to be compatible with almost any finished recipe. But the marinade can certainly be zapped up to good effect.
- Try any one to three of the following additions:
- • 1 to 3 cloves garlic, pressed
- • 1 to 2 teaspoons peeled grated ginger
- • 1/4 to 1/2 teaspoon freshly ground black pepper
- • 1 to 2 teaspoons honey
- • 1 teaspoon ground coriander
- • 1 to 2 teaspoons toasted sesame oil
- • 1/2 to 1 teaspoon Tabasco or other hot sauce
- • 1 tablespoon ketchup or tomato paste
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- For each marinade, add all the ingredients into a bowl and stir until combined. Alternatively, add all the ingredients into a air tight jar and shake until combined. You can either store the marinade in the refrigerator or freezer as is or marinade the tempeh (steps below).
- Add marinade over tempeh in a freezer safe container or bag and toss until tempeh is fully coated in the marinade. Each marinade is enough for 1 8 oz package of tempeh.
- Immediate Use: Refrigerate and let the tempeh marinade for at least 30 minutes (preferably overnight).
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