GARLIC GINGER MISO MARINATED TEMPEH

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lower in sodium and adds a subtle sweetness.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is more budget-friendly.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower in calories, while honey is often cheaper.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers health benefits, while white vinegar is more affordable.

Steam tempeh for 4-6 minutes to reduce bitterness.

Cut tempeh into triangles or desired shapes.

In a bowl, combine maple syrup, miso, coconut aminos or tamari or soy sauce, tahini, sunflower butter, and dijon mustard.

Add about 3 tablespoons of grated ginger to the marinade.

Mix in about 1 teaspoon of onion powder and garlic powder.

Microplane 6 cloves of garlic into the marinade.

Zest one juicy lime and add to the marinade, squeezing out the juice as well.

Add coconut milk to the marinade.

Stir in red chili flakes and a big pinch of salt to the marinade.

Gently toss the tempeh in the marinade until well-coated.

Cover the bowl and let the tempeh marinate for 1 to 8 hours, with 4 hours being the sweet spot.

Preheat the oven and prepare a baking sheet.

Place the marinated tempeh on the baking sheet, ensuring they are laid flat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens