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Ginger Garlic Tempeh

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




> 2 hrs

Skill Level




Courses etc.

Lunch Box
Main Courses
Side dishes

You will need

2 tempeh cakes, about 225g each Available only in our Edinburgh shops 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.


  • 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.

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Shopping List

Picture of Garlic ORGANIC
Real Foods (each)
Picture of Fresh Ginger ORGANIC
Fresh Ginger ORGANIC
Real Foods
Picture of Crushed Chillies
Crushed Chillies
Real Foods
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Tamari Soy Sauce Reduced Salt
Sanchi (150ml)
Picture of  Maple Syrup Canada ORGANIC
Maple Syrup Canada ORGANIC
Vertmont (250ml)