I don't know about you but tempeh quickly became a staple in my house after I started eating vegeterian 9 years ago. My meat-loving family and partner love having it when I cook dinner! It packed with protein and fiber. AND it's so versatile. Here are my favorite ways to cook tempeh:
1. Tempeh Bacon
The perfect topping for avocado toast honestly. It also is great in a meatless BLT and salad. Cut your tempeh into long strips, about a 1/4 inch wide. Very lightly grease a pan with your oil of choice and add the tempeh. Cook on medium until strips are a light golden brown on both sides. Pour soy sauce over strips while stirring (I do more of a pan shake I guess. Just keep the strips moving until they are well coated in soy sauce). Allow strips to glaze approximately 1 minute on both sides. Serve warm!
2. Maple Balsamtic Tempeh
This is the motherload. I love this recipe so so much. It's again great on salads, in grain bowls, on top of roasted veggies, or just about anywhere. This recipe marinades for several hours and then cooks in minutes.
In a long tupperware container mix:
1/4 cup maple syrup, I recommend the good stuff, grade A for best results
1/4 balsamic vingear
2 T. olive oil
1/4 cup soy sauce
1/2 T. garlic powder or 3 cloves garlic minced
Mix well. Cut your tempeh into your preferred shape. I personally like to do triangles. Place tempeh in marinade, put the lid on the tupperware, and shake well. Marinade for 1-24 hours. I recommend shaking at least 2 other times during the marinade process to ensure each piece is well coated. Heat a pan over medium heat. Once hot, add tempeh (leaving any extra marinade in the tupperware). Stir frequently to avoid sticking until both sides are evenly glazed. If needed, pour extra marinade over tempeh to add additional glaze.
3. Peanut Tempeh
This is another recipe that is so, so yummy and so, so easy! Again, the tempeh is marinated and then baked. The leftover marinade makes a fantastic salad dressing or sauce for peanut noodles.
In a long tupperware container, mix:
1/2 lime, squeezed
2 T. maple syrup
1/4 cup nut butter of choice
1/4 cup soy sauce
1-5 T chili sauce (I love this brand which can be found at basically all grocery stores). The more you add, the spicer it will be.
Cut the tempeh into your desired shape and place in the marinade. Shake well to evenly coat all pieces. Marinate for 2-24 hours. Preheat oven to 375F and line baking sheet with parchment paper. Add tempeh, leaving any leftover marinade in the tupperware. Bake for 20-30 minutes or until caramelized.
And there you have it! Let me know how they turn out!