This Sticky Maple Tempeh is wonderfully aromatic and full of flavour. Tamari, maple syrup and peanut butter make for a sweet, smoky and sticky marinade. It’s the perfect combination of sweet and savoury meaning it works with most dishes and vegetables.
How to make tempeh taste good
Having been vegetarian for 11 years, (yes I’m revealing my ageing self to the interwebs), I have to admit that it took me a long time to work out how to cook tempeh to actually make it taste good! I adore the chewier texture but the taste was always bland, if even a bit bitter.
Alas, I’ve finally found the way to elevate tempeh to new heights. The first step is to steam the tempeh for 10 minutes. Please don’t be tempted to skip this step. It helps to remove the bitterness and more importantly it helps the marinade to absorb more readily.
What is the best marinade for tempeh?
Now for the delicious, life changing marinade. No I’m not using hyperbole! This sticky maple marinade is the perfect mix of sweet and savoury. Tamari adds richness and depth of flavour which makes it a great base for many sauces. You’re welcome to use soy sauce for a non-gluten free alternative.
Maple syrup will forever be my sweetener of choice. It adds a complex, caramel like flavour that standard sugar just can’t replicate. The peanut butter adds a lovely creamy, nuttiness to the marinade. Finally whisk in lime juice, fresh garlic and ground ginger for a little kick.
Leave a comment and let me know how you get on making this Sticky Maple Tempeh. I would love to see your creations over on instagram!
more healthy dinner recipes
Sweet Potato, Ginger and Chickpea Curry
Chakalaka, bean and tomato relish
Aubergine with harissa, roasted chickpeas and saffron rice
Chargrilled Broccoli & Creamy Harissa
Sticky Maple Tempeh
Ingredients
- 200 g block tempeh
For the marinade
- 1.5 tbsp tamari
- 2.5 tbsp maple syrup
- 1 tbsp rapeseed oil
- 1 tbsp peanut butter
- 1 tbsp lime juice
- 1 clove garlic minced
- 1/8 tsp ground ginger
Instructions
- Pre heat the oven to 200C / 180 fan. Line a baking tray with parchment paper
- Prepare the tempeh by slicing into small triangles approximately 2 inches thick. Steam the tempeh for 10 minutes to remove any bitterness.
- In a large bowl whisk together all the ingredients for the marinade.
- Coat the tempeh in the marinade. Spoon out the tempeh onto the prepared tray, ensuring half the marinade remains in the bowl for later use.
- Bake in the oven for 20 minutes until golden brown. Remove from the oven and add the tempeh to a frying pan over a low-medium heat.
- Add a tablespoon of water to the remaining marinade. Pour over the tempeh and cook for 60-90 seconds until the sauce is thick and sticky. Serve immediately.