12 lines
1.1 KiB
Markdown
12 lines
1.1 KiB
Markdown
Three ways to try marinading tempeh.
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Smoky “Bacon” Marinade
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Whisk together 1 Tbsp avocado (or neutral) oil, 3 Tbsp tamari, 2½ Tbsp maple syrup, 1½ tsp liquid smoke, 1½ tsp smoked paprika, a pinch of sea salt, ½ tsp black pepper, and a dash of cayenne (optional). Place thinly sliced tempeh in a shallow dish, pour the marinade over, and let rest for 10–15 minutes so the strips absorb the smoky, sweet, and savory notes .
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Sambal‐Style Marinade
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In a measuring cup, stir 3 Tbsp sweet soy sauce (kecap manis) with 1 Tbsp palm (or brown) sugar, 1 tsp tamarind concentrate (or 2½ tsp tamarind paste), and ¾ cup water until the sugar dissolves. Pour over bite-sized tempeh pieces and let marinate 15 minutes to develop that tangy-sweet sambal flavor before frying or sautéing .
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Taco “Meat” Marinade
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Crumble an 8 oz block of tempeh by hand into small bits, then toss with 2 Tbsp low-sodium tamari, 2 Tbsp fresh lime juice, and 1 Tbsp taco seasoning (plus 1 tsp extra if you like it spicier). Let sit for at least 5 minutes (up to 15) so the tempeh soaks up the tangy, umami-packed seasoning before cooking .
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