Sticky Maple Tempeh
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.
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.