I’ve been on a bit of a tempeh kick lately and this almond maple tempeh is one of my favourites. It’s super simple, incredibly versatile to use and not to mention delicious to boot! If you’re not yet on the tempeh train then maybe this will be the recipe to sway you!
- 400g tempeh
- 1 red chilli
- 1/4 cup maple syrup
- 4tbs almond butter
- 4tbs soy sauce
- 4tbs lime juice
- 3tbs sesame oil
- Slice the brick of tempeh into two lengthwise, then into whatever shape you fancy. I find triangles are excellent for absorbing the marinade
- Mince the chilli then combine with the remaining marinade ingredients in a small jug. Whisk well to combine.
- Toss the sliced tempeh through the marinade until coated then place in a container, covered, in the refrigerator, for as long as possible. A couple of hours is great, 24 is even better!
- When ready to cook, preheat the oven to 190C and place the tempeh on a lined baking tray. Bake for 22-30 minutes, until golden brown and the marinade has started to caramelise.
Easy as that! I love using this almond maple tempeh in Asian style salads, wraps, buddha bowls and pretty much anything else I make! If you prep it ahead of time then it’s a quick and easy dinner or lunch option. You can prep the rest of the ingredients for your meal while it’s baking and you’re good to go! My kinda cooking, that’s for sure.
I’ve rabbited on before about how healthy tempeh is before, but one of the other reasons I love it is because it really soaks up flavour. That means that you get the most out of this delicious marinade! If there happens to be any left in your pan then you can brush it over the tempeh, or use it as salad dressing. Delicious!