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Ginger Garlic Tempeh

Name: Ginger Garlic Tempeh
Total time: 2 h 30 min
Yield: 8
Cuisine: Asian
Ingredients: 2 tempeh cakes, about 225g each; 4 tbsp or 60ml reduced salt tamari; 4 cloves garlic, crushed; 2 tbsp fresh ginger root, grated; 1 tsp crushed chillies, optional; 2 tbsp maple syrup

Steaming the tempeh first helps it stay moist and absorb the flavourful ginger garlic marinade. Serve with a green salad, a side dish of your choice, or use as base for a salad or filling for a sandwich.

Customer Rating:
4.0

(1 votes)

Posted by: kim
On: 11/08/2010

Cuisine

Asian

Time

> 2 hrs

Skill Level

Confident

Serves

Courses etc.

Lunch Box
Main Courses
Side dishes
Starters

You will need

Ingredient	Add
2 tempeh cakes, about 225g each	Available only in our Broughton Street shop	More products
4 tbsp or 60ml reduced salt tamari		More products
4 cloves garlic, crushed		More products
2 tbsp fresh ginger root, grated		More products
1 tsp crushed chillies, optional		More products
2 tbsp maple syrup		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Arrange a steamer basket in a large pot and fill the pot with 1 inch of water; bring to a boil. Cut the tempeh cakes crosswise into 4 pieces each and put them in the steamer basket, reduce heat to medium low, cover and steam for 10 minutes.
Transfer tempeh to a large plate and set aside. When cool enough to handle, cut each piece in half horizontally through the middle, as thinner pieces will absorb the marinade better.
In a wide, shallow dish, whisk together the tamari, maple syrup, garlic, ginger and crushed chillies. Arrange tempeh in dish in a single layer, turn to coat all over with marinade, cover and chill, flipping halfway through, for a couple of hours.
Remove tempeh from marinade and very lightly spray with oil.
Heat a large cast iron skillet over medium high heat or preheat a grill to medium high heat. Cook tempeh, flipping once and brushing with any remaining marinade, until golden brown, about 5 minutes.