Grilled Tempeh
Servings
2Serving size
4 ounces tempeh with sauce
Ingredients
| 4 ounces Tempeh |
| 1/4 tsp., whole Ground cumin |
| 1/4 tsp. Ground coriander |
| 1/4 tsp. Garlic powder |
| 1/4 tsp. no salt added chili powder |
| 1/8 tsp. Smoked paprika |
| 1 1/2 tsp. Low sodium soy sauce |
| 1 1/2 tsp. Sesame oil |
| 1 1/2 Tbsp. Maple syrup |
| 1 Tbsp Lime juice, raw |
| 1 Tbsp. Canola oil |
Instructions
Remove tempeh from packaging. Tempeh usually comes in a rectangular slab. Cut the slab across the narrow side in ½ inch slices.
Combine the remaining ingredients in a shallow bowl and mix well.
Place the tempeh slices in a zipper top bag and add the marinade. Seal the bag then toss to ensure every piece is coated.
Let marinate in the refrigerator for at least 20 minutes and up to overnight.
Preheat the grill to medium. If available, a grill pan can be used. Brush the grill or grill pan with the canola oil. Place the tempeh pieces across the grill bars. Cook for 3-4 minutes on each side.
Remove from grill and brush with the remaining marinade.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Tempeh is an Indonesian fermented soy food. It is also made from other legumes like chickpeas, lentils, and adzuki beans. It has a nutty earthy flavor and firm texture, and unlike tofu it needs minimal pre-cooking preparation.
Some find it a bit bitter. To minimize the bitterness try microwave steaming it. Place sliced tempeh in a microwave safe dish and add water so that the tempeh is just submerged. Cover the dish and microwave for 3-5 minutes depending on the power of the microwave. Remove from microwave, drain, and pat dry.