April 23rd, 2024
Recipes
Miso Marinated Tempeh
Valentina P
- Difficulty
•
- Time 35" plus marinating
Tender baked tempeh marinated in an umami 3-ingredient miso sauce! This super easy tempeh is delicious alongside roasted vegetables, salads, and/or fluffy rice.
How To MakeDiet Type: Classic
Shopping List
-
Tempeh
- 8 ounces tempeh Miso Sauce
- 2 tablespoons white miso or chickpea miso
- 2 tablespoons mirin
- 1 tablespoon low-sodium tamari or coconut aminos
- 1/2 tablespoon honey (optional)
Instructions
- Step 1: To help remove bitterness from the tempeh, place a steamer basket in a large pot filled with 1 inch of water. Bring the water to a low boil and add the tempeh. Steam the tempeh for 6 to 8 minutes. Rinse and pat the tempeh dry.
- Step 2: Stir together all of the miso sauce ingredients until the miso is incorporated into a thick paste.
- Step 3: Slice the tempeh into 1/4 to 1/2 inch strips or cut it in half, both lengthwise and horizontally. From there, I like to cut the tempeh into smaller triangles - but it's up to your preference. Add the sliced tempeh to the miso sauce and toss to coat. Cover and refrigerate for 2 hours to overnight. While marinating, stir the tempeh at least once to ensure an even coating.
- Step 4: Preheat the oven to 375°F. Transfer the marinated tempeh to a lined baking sheet, reserving any of the residual miso marinade. Bake for 18 to 20 minutes, flipping the tempeh over halfway through the cooking time. Remove from the oven and brush with the residual marinade, if desired.
- Serve: This tempeh is great in Asian-inspired dishes such as Cauliflower Fried Rice, Spring Mix Salad with Almonds and Scallions, and Miso-Glazed Sheet Pan Dinner.
Nutrition
Tender baked tempeh marinated in an umami 3-ingredient miso sauce! This super easy tempeh is delicious alongside roasted vegetables, salads, and/or fluffy rice.
How To MakeDiet Type: Plant-based
Shopping List
-
Tempeh
- 8 ounces tempeh Miso Sauce
- 2 tablespoons white miso or chickpea miso
- 2 tablespoons mirin
- 1 tablespoon low-sodium tamari or coconut aminos
- 1 teaspoon agave syrup (optional)
Instructions
- Step 1: To help remove bitterness from the tempeh, place a steamer basket in a large pot filled with 1 inch of water. Bring the water to a low boil and add the tempeh. Steam the tempeh for 6 to 8 minutes. Rinse and pat the tempeh dry.
- Step 2: Stir together all of the miso sauce ingredients until the miso is incorporated into a thick paste.
- Step 3: Slice the tempeh into 1/4 to 1/2 inch strips or cut it in half, both lengthwise and horizontally. From there, I like to cut the tempeh into smaller triangles - but it's up to your preference. Add the sliced tempeh to the miso sauce and toss to coat. Cover and refrigerate for 2 hours to overnight. While marinating, stir the tempeh at least once to ensure an even coating.
- Step 4: Preheat the oven to 375°F. Transfer the marinated tempeh to a lined baking sheet, reserving any of the residual miso marinade. Bake for 18 to 20 minutes, flipping the tempeh over halfway through the cooking time. Remove from the oven and brush with the residual marinade, if desired.
- Serve: This tempeh is great in Asian-inspired dishes such as Cauliflower Fried Rice, Spring Mix Salad with Almonds and Scallions, and Miso-Glazed Sheet Pan Dinner.
Nutrition
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Miso Marinated Tempeh
PT35M 8 ounces tempeh 2 tablespoons white miso or chickpea miso 2 tablespoons mirin 1 tablespoon low-sodium tamari or coconut aminos 1/2 tablespoon honey (optional) Gluten Free Vegan 2 Servings
Ingredients:
