Tempeh Time

Baked tempeh is a delicious, healthy way to eat soy and get vegetarian protein. It is a fermented product, thus easier to digest and contains healthy bacteria. A must for those new to the world of tempeh.

Yield: 6 servings / Prep time: 5 minutes / Cooking time: 50 minutes

Ingredients

• • 1 lb tempeh (two 8-ounce packages)
  • 1 inch ginger, minced
  • ¼ cup mirin (cooking rice wine)
  • ½ cup water
  • 2 tablespoons maple syrup (grade B)
  • 1 teaspoon + ¼ cup tamari (or shoyu – a soy sauce)
  • 2 tablespoons fresh lemon juice
  • ¼ cup sesame oil
  • 1 tablespoon curry powder
  • ½ cup fresh cilantro, roughly chopped 
  • 3 garlic cloves, minced

Procedure

1. 1. Preheat the oven to 350°F
   2. Cut EACH package into 6 triangles. (First cut three even squares and then diagonally cut the squares so you are left with 6 triangles, a TOTAL of 12 triangles).
   3. Place the tempeh into a pot of boiling water enough to cover the tempeh, with 1 teaspoon of tamari and 1 inch ginger, and simmer for 6 minutes.
   4. Meanwhile, make the marinade: Whisk the mirin, water, maple syrup, tamari, lemon juice and oil in a medium  bowl until thoroughly blended. Stir in the curry powder, cilantro, and garlic.
   5. Place the tempeh in a single layer in a 9×11-inch baking dish, and pour the marinade over it.
   6. Bake the tempeh, turning it once, until it is golden brown and most of the marinade has been absorbed, 40-45 minutes.

Recipe inspired by The Healthy Hedonist by Myra Kornfield

If you like this Baked Tempeh

More nutritious recipes like this can be found in The Doron Yoga Cookbook, featuring many joyful recipes for hungy yogis, available to download here.

Enjoy your cooking journey and taste the bliss!