Wednesday, March 21, 2012

Marinated Tempeh with Lemongrass

This basic recipe for marinated tempeh, adapted from the Candle 79 Cookbook, is a solid foundation upon which you can build a number of savory meals. I used this in my Stuffed Poblano Peppers, but you can use this in many types of dishes -- the possibilities are endless. This is one of the best baked tempeh recipes I've ever made.

Marinated Tempeh
Serves 4 to 6

  • 1/2 cup tamari
  • 2 cups water
  • 1 T brown rice vinegar
  • 1 T apple cider vinegar
  • 1 clove garlic, chopped
  • 1/2 cup chopped onion
  • 3 bay leaves
  • 1 lemongrass stalk, chopped
  • 2 T safflower oil
  • 1 pound tempeh (2 packages), cut into 1/2 inch strips
TIP:  For the lemongrass, cut the top stalk and hard bottom off. Then peel away any hard layers. When you have only the soft core left, chop it up.

In a large bowl, whisk together the tamari, water, vinegars, garlic, onion, bay leaves, lemongrass, and oil until well mixed.

Add the tempeh, cover with plastic wrap, and let marinate in the refrigerator for 4 hours, stirring occasionally.

Now you have the choice to either grill it or bake it. To bake the tempeh, preheat the oven to 350-degrees. Put the tempeh and marinade into a glass baking dish. Bake the tempeh, turning once, for 30 minutes. Then drain the marinade and cook for another 15 minutes until lightly browned.

To grill the tempeh, prepare a medium-hot gas or charcoal grill. Grill the tempeh until golden brown, about 5 minutes each side.

The lemongrass really makes this tempeh taste great. It may be time-consuming, but worth it in the end.