When I make tempeh dishes I usually default to using soy sauce to season it. Regardless of the kind of tempeh I’m making, soy sauce is my automatic “salt” addition. Since I started contributing to this blog I have been trying to break that and use miso in my tempeh dishes. Here is a simple recipe for a marinade on pan roasted or baked tempeh. It can also be used on deep fried tempeh (marinade after cooking), or simply steamed tempeh. I’m not much of a griller but I imagine this recipe would taste delicious grilled as well.
Play with the recipe and Enjoy!
Sweet Dijon Tempeh
- 1 2# block Rhapsody Tempeh
- 1 cup Brown Rice Syrup
- 3/4 cup Dijon or Brown Mustard (something “seedy”)
- 1/2 cup Rhapsody Sweet White Miso, to taste
- 2 Tbsp Onion or Garlic, crushed
- 2 Tbsp Sesame Oil
- 1/4-1/2 cup water as needed for consistency
Cut tempeh into strips about 1/4 inch thick. Place in steamer and steam for 10-20 minutes. If you don’t have a steamer, you can also place in a thick bottomed pan and add about an inch of water. Bring the water to a boil and simmer until the water is almost gone, about 10 minutes.
While the tempeh is steaming, combine the remaining ingredients, EXCEPT the sesame oil, in a jar or blender. If the rice syrup is proving to be hard to mix, place the jar of ingredients in a bowl of hot water for a few minutes and allow the rice syrup to melt. Blend, mix or shake the ingredients until it is well mixed.
When both marinade and tempeh are ready, find a container or baking dish that has a flat bottom and cover the bottom with tempeh, cover the tempeh with the marinade and then add another layer of tempeh. Repeat the layers of tempeh and marinade until all the tempeh is covered. Allow this to sit for at least a few minutes, but up to 2 days. Take a cast iron frying pan, drizzle the sesame oil in the pan and layer the tempeh along the bottom. Cook on medium heat until brown, a minute or two. Because of the marinade, this can burn fast, so don’t walk away. Flip the tempeh and brown the other side. Clean your pan and repeat until you have used all the tempeh. Alternately, layer all the tempeh on a baking sheet and bake at 350 degrees F for about 10 minutes, flip and bake for another 10 minutes. Use the marinade however you like!
Serve the tempeh with salad, rice, noodles, quinoa, blanched veggies or whatever else your palate desires!
Serve hot and enjoy!