I thought I had already posted this recipe as it is our favourite marinade for tempeh but apparently not. I marinated two blocks overnight and used Vegilante's mung bean tempeh and it was AWESOME! My favourite tempeh ever.
Have you tried Vegilante's tempeh yet? They are taking orders online and delivering free in the Kelowna area so support this amazing local business: www.vegilante.ca
This recipe is an adaptation from Veganomicon by Isa Chandra Moskowitz. She is a vegan guru and has a website as well: www.theppk.com
Amazing Marinated Tempeh
1 or 2 blocks tempeh of your choice, defrosted
1/2 cup red wine of your choice
1/4 cup sambal oelek (or sriracha or other hot sauce of your choice)
3 tbsp lemon juice
2 tbsp soy sauce
1 tsp cumin
1/2 tsp oregano
1/4 tsp cayenne
Fill a frying pan half full with water and bring it to a boil. Poach the tempeh for 5 minutes. Some people don't poach but we always do. We prefer the flavour of poached tempeh. If you've not had tempeh both ways, try them and see what you prefer!
Slice the block in half so that the block is half as thick then cut into 4 so that you have 8 pieces per block.
Mix the marinade ingredients together in a dish with a lid and place the tempeh in the marinade. You want to make sure all the tempeh is in the marinade. Marinate the tempeh for an hour or more. If you can leave it overnight, it's even better. Shale the container gently from time to time to mix the marinade over the tempeh.
You can bbq or bake or actifry the tempeh. We actifry it for 10 minutes at 400 then flip it and cookit another 15 minutes. BBQ is delicious too. You want it to be crispy around the edges. We put the extra marinade in a small pan and reduce it then spread it on the cooked tempeh.
This makes excellent sandwiches too!
