Sesame Ginger Marinated Tempeh
This Sesame Ginger Marinated Tempeh recipe is high in calcium and protein as well as low in calories. It is cooked in a 200-degree oven to ensure the sesame oil doesn't oxidise and turn rancid. Check out my article on oils smoke points here. Unlike tofu, tempeh uses the whole soybean. Which means, the fermentation process and the use of the whole soybean means that tempeh is higher in protein, calcium, dietary fibre, and vitaminsI always recommend using only organic soy products since soy is the highest genetically modified food in the world. NutriSoy makes a very reasonably priced organic tempeh that can be found in most supermarkets for around $5 to $6 per packet.
- 2 tablespoon tamari or soy sauce
- 1 teaspoon apple cider vinegar
- 1 tablespoon chopped fresh ginger
- 1 teaspoon chopped garlic
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1/2 teaspoon chilli flakes optional
- 300 grams organic tempeh
- 1/4 cup toasted sesame seeds optional
- Cut tempeh into 2 cm cubes and place in baking dish
- In a jar, mix tamari, vinegar, ginger, garlic, chilli, honey and sesame oil.
- Pour over tempeh and mix well. Let marinate for 30 minutes to 3 hours, longer if you wish. I normally marinate overnight.
- Preheat oven to 200 degrees.
- Make sure the tempeh pieces are not touching. Bake for 12 minutes, then flip pieces and bake an additional 12-15 minutes until tempeh is browned and the marinade has reduced to a sticky sauce.
- Serve topped with sesame seeds, if desired.