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
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.