I was in the veggie lover refrigerated area of my neighborhood grocery store putting the remainder of the tofu in my truck when somebody strolled up, pardoned herself and got an armful of tempeh.
I was interested as had I never attempted tempeh, yet I didn't have the foggiest idea what it was. I would simply neglect the bundles of it as I joyfully purchased my tofu every week.
Along these lines, I got some information about it. Was it like tofu? Her reaction was… it's better! I was suspicious. Truly? Superior to tofu? I sure love my tofu and its adaptability.
- 8 oz block of tempeh, gluten-free
- 1/4 cup gluten-free, reduced sodium tamari
- 1 tbsp olive oil (will need more for saute method; see instructions)
- 1 tsp rice vinegar (can substitute with apple cider vinegar)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Cut tempeh into 4 triangles.
- Steam tempeh using a rice cooker or steamer basket on the stovetop. To steam using your rice cooker, add 1 cup of water to the rice cooker pot. Then, place the tempeh triangles in the steamer basket. Close the lid and press the steam or steam cook button (depending on your brand of rice cooker) and select 10 minutes for the steaming time. To steam using a steamer basket, boil 1-2 inches of water in a pot that fits your steamer basket. Place the tempeh triangles in the basket and carefully place the basket into the pot. Cover and steam for 10 minutes.
- For either method, after steaming, turn off the heat and allow the tempeh to cool for about 5 minutes before removing from the rice cooker or steamer basket.
- While tempeh is steaming, make the marinade. Use a shallow container that has a tight fitting lid and that is just big enough to fit the tempeh. I used a 7.5 x 5 x 1.5 inch rectangular glass Pyrex dish with lid that holds 3 cups (750 ml.) of liquid. Add tamari, olive oil, rice vinegar, garlic powder and onion powder, and then whisk together with a fork.
- Carefully place each triangle into the marinade in the container. Then, carefully flip each piece so that the other side gets covered as well. You can use your hands or gently use a fork to do so.
- Then, seal the container with the lid. Hold the container with two hands with your thumbs tightly securing the lid and gently shake up and down and side to side a few times to fully coat the tempeh.
- Refrigerate for at least 30 minutes. You can flip the tempeh triangles again halfway during marinating, if desired, but it’s not entirely necessary.
- FOR GRILLED TEMPEH
- Using tongs, carefully place the marinated tempeh triangles on a grill that has been prepared for medium heat cooking.
- Spoon or baste whatever marinade is left onto the triangles.
- Grill for approximately 5 minutes on each side, carefully flipping with tongs, until browned and heated through.
- FOR BAKED TEMPEH
- To bake tempeh, preheat your oven to 375° F.
- Place the marinated tempeh triangles on a parchment-lined baking sheet. Spoon or baste any remaining marinade onto the triangles.
- Bake for 10 minutes. Use tongs to carefully flip each triangle, and then return to the oven for another 10 minutes.
- FOR SAUTEED TEMPEH
- To saute tempeh, heat 2 teaspoons of olive oil over medium-high heat in a nonstick skillet. Use tongs to place the tempeh triangles into the skillet, and spoon on or baste any leftover marinade onto each piece.
- Cook on medium-high for approximately 4 minutes per side, carefully using tongs to flip, until browned and heated through.
- After cooking and removing from the pan, you can carefully blot the excess oil using paper towels, if desired.
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