The Best Tempeh Marinade Food

THE BEST TEMPEH MARINADE

The Best Tempeh Marinade image

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

Ingredients

1/3 cup honey or agave
2 to 3 tablespoons sriracha
1 tablespoon rice vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
8 ounces tempeh

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.

TEMPEH STRIPS IN A SMOKY MOLASSES MARINADE

Tempeh Strips in a Smoky Molasses Marinade image

With a smoky sweet flavor that reminds one of bacon, you will enjoy this! A great little gem of a recipe from Vegetarian Cooking for Everyone cookbook by Deborah Madison.

Provided by Sharon123

Categories Tempeh

Time 40m

Yield 18-20 strips

Number Of Ingredients 11

Ingredients

1 (8 -10 ounce) package tempeh
2 garlic cloves, minced (or put through press)
2 onions, slices
2 bay leaves
4 thin slices ginger
1 whole clove
1/4 teaspoon chipotle pepper, pureed (or a few drops liquid smoke)
2 tablespoons molasses
1 1/2 teaspoons tomato paste
1 tablespoon vegetable oil
1/4 cup soy sauce (thin, not thick)

Steps:

Slice the tempeh crosswise into thin strips.
Combine the remaining ingredients in a small skillet. Bring to a boil and add the tempeh. Simmer slowly, covered, for 15 minutes. Remove the lid, and continue cooking until all liquid has been absorbed.
At this point the tempeh will begin to fry in the oil. Cook until nicely glazed and browned, about 5 minutes.
Enjoy!

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