Tempeh (TEM-PAY) is a fermented soy cake. It's tofu's lesser-known sibling, much firmer and nuttier, and with a higher concentration of protein, fiber, and vitamins as a result of the fermentation process.
Like tofu, tempeh takes on whatever flavor you cook it in. This honey-sesame tempeh is a great recipe to try if you are new to tempeh - it's simple, sweet, and salty (what more could you ask for??). Not ready to venture in tempeh-land just yet? I'm sure this sauce would taste great on tofu, fish, or other protein (or veggies!) of choice.
Honey Sesame Tempeh (vegetarian, gluten free option)
- 1 8-oz package tempeh
- 3 tbsp melted coconut oil (refined coconut oil if you don't want a coconutty taste!)
- 3 tbsp honey or maple syrup
- 1 tbsp soy sauce (gluten free, if desired)
- 1 tsp sesame oil
- Sesame seeds (optional)
1. Make honey sesame marinade: Whisk coconut oil, maple syrup, soy sauce and sesame oil in a medium bowl.
2. Let it mingle: Cut tempeh into 1/2 inch thick slices. Lay slices flat in a glass container or baking dish and coat with the marinade. Let tempeh marinate for at least 1 hour, flipping the slices at least once to ensure both sides are equally soaked in flavorful goodness. Note: if you put your marinating tempeh in the fridge, the coconut oil will harden, making the whole thing very unattractive. No worries though! It will be fine once you cook it.
3. Cooking time! Pan fry the tempeh slices over medium heat until both sides are browned. Scoop any extra marinade out of your dish and add to pan while cooking. Sprinkle with sesame seeds to finish. Enjoy!
This tempeh is very versatile - you can make this a part of your bowl meal, add to salads or sandwiches, or even snack on it on its own!
Have you tried tempeh before? How did you like it?