Although the marinade sounds similar to several of those given for tofu, it's just different enough that, when used on the completely different tempeh, you have a wholly distinct, and wholly delicious, dish. This is a base preparation. Use the baked tempeh as part of a component plate, sauced or unsauced, cut up as the filling for spring rolls with tempeh, added to a vegetable stir-fry, or as the centerpiece of a hearty sandwich.
Traditional Indonesian flavorings for such a marinade are salt water (in lieu of tamari or shoyu soy sauce), fresh pressed garlic, and dried coriander.
Ingredients
Serves 3 to 4 as a main course, possibly many more if used in a stir-fry, spring rolls, pasta dish, or casserole
Step 1
1. Combine the tamari, vinegar, and Pickapeppa in a nonreactive dish and stir to combine. If using additional seasoning (see below), add it here. Add the tempeh. Marinate at room temperature, turning occasionally, for 20 minutes to 1 hour or refrigerated for up to 2 days.
Step 2
2. Fifteen minutes before you are ready to cook the tempeh, preheat the oven to 375°F.
Step 3
3. Place the marinated tempeh pieces on a nonstick baking sheet or one that has been sprayed with cooking spray, allowing plenty of air space between chunks. Bake for 12 to 15 minutes, then flip the pieces over and bake for another 10 minutes. Remove from the oven and use as desired.
Seasoning Tempeh
Step 4
The above is a basic recipe, designed to be compatible with almost any finished recipe. But the marinade can certainly be zapped up to good effect.
Try any one to three of the following additions:
Step 5
• 1 to 3 cloves garlic, pressed
Step 6
• 1 to 2 teaspoons peeled grated ginger
Step 7
• 1/4 to 1/2 teaspoon freshly ground black pepper
Step 8
• 1 to 2 teaspoons honey
Step 9
• 1 teaspoon ground coriander
Step 10
• 1 to 2 teaspoons toasted sesame oil
Step 11
• 1/2 to 1 teaspoon Tabasco or other hot sauce
Step 12
• 1 tablespoon ketchup or tomato paste
• A fruity, brown sauce from Jamaica, Pickapeppa is available atwww.pickapeppa.com.
• Toasted sesame oil, also known as Asian sesame oil, is a dark brown condiment that's not interchangeable with regular sesame oil. It's available in Asian markets and many grocery stores.
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Reviews (18)
Back to TopI realized today I've been making this recipe for 15 years. It's my go-to when I want a vegetarian Reuben sandwich. I know of no better oven preparation.
CookieNormal
NYC
1/31/2021
The tempeh I made with this recipe was delicious! I'm a beginner to cooking with tempeh so I appreciate the simplicity of the ingredients and the directions. I added a step at the beginning which was to boil/simmer the block of tempeh in order to soften it (source: http://www.wikihow.com/Cook-Tempeh). The extra ingredients I used were the sesame oil, black pepper and hot sauce (Sriracha). The tempeh ended up tasting meaty in a delightful way!
allieferr
CA
9/4/2016
I was very impressed with the outcome of this. I used BBQ sauce rather than Pickapeppa and have also made this without many of the optional items... Still good!
GjS8704
Boston, MA
6/7/2015
I've been making this recipe for several years - it's my favorite way to prepare tempeh. I definitely use ALL of the suggested additions, and use SriRacha instead of Pickapeppa. I usually serve it over mixed greens with a ginger-soy dressing. Yum!
katiehazard
San Francisco, CA
5/14/2014
库克豆豉的好方法。我绝对同意the previous reviewer who suggested slicing it thinly. I used most of the additional seasonings and the tempeh tasted excellent, but very mild - even after marinating for 2 hours.
Tuckedin
4/10/2013
Loved this. Have made tempeh a couple times before and this is my favourite recipe so far. On this occasion I had put 1/3 of my 12 ounce tempeh cake into the trifecta burger (also on this site), and luckily enough what I had left fit this recipe exactly. I used all the additional seasonings (used the last of my coriander--which I grind myself) and specifically bought toasted sesame oil for this (so I was really banking on the end-result being good!) and also used home-made hotsauce. Used cider vinegar and substituted Braggs for the tamari. Also substituted Worcestershire sauce for the pickapeppa (this was a suggestion I found by doing a little online searching). Note: Worcestershire sauce is not vegetarian (I think it contains anchovies). Also, I have to reply to the person who mentioned that honey is not vegan: It's an optional ingredient, so if you want vegan, don't use it. Oh, I also marinated it for about a day and a half. The end result did not disappoint. I love the fact that this recipe has so much room for variation, so it can be adjusted to what you have on hand and dietary restrictions.
BlueMona
3/28/2013
I love that this gives you a base to start with, and after reading reviews, you get a few more ideas. I used: black pepper, fresh ginger, fresh garlic, ground coriander, Japanese mirin, rice vinegar and \Bragg Liquid Aminos. Oh, and just a touch of Sriracha. It is delicious. I only gave it 3 forks because it did not tell me exactly what to use, but like I said, gave me a good base to start from.
ShaneJackson
New England
11/12/2012
i make it with all the suggested additions except ketchup, and substitute sri racha for the pickapeppa. i serve it over field greens with a light ginger vinaigrette. yum!
Anonymous
Oakland, CA
11/4/2012
I appreciate a great basic recipe to add to my repertoire. I chose soy, vinegar, garlic, coriander, and ginger for the marinade. Then I coated the tempeh pieces in panko before baking. (This not only added nice texture but enabled me to promote it as a "home-made nugget" to the young 'uns in my family.) Everybody enjoyed it.
LRPrieto
Rhode Island
7/29/2012
I made it with soy sauce, rice vinegar, garlic, coriander, seasame oil, ketchup, and water. It was very tasty on a sandwich with avocado and hummus and it was also good plain dipped in ketchup. I only gave it 3 stars because it's not going to impress anyone. It's just a solid, good recipe.
LP_FoodRev
Seattle, WA
2/3/2012
Trying to break free of my tofu addiction I turned to tempeh tonight for dinner tonight and made this with soy sauce, rice vinegar and honey. Blech. Maybe I'm just a tofu girl and not a tempeh lover, but I did not like this at all.
foodiefiend
MN
3/25/2011
I like the taste and texture of tempeh, but was nervous about serving it to my boyfriend. I followed this recipe and marinated in tamari and rice vinegar for 20 minutes, then baked. I was wowed by the texture! This was the best tempeh can get, far better than the steaming and stir frying I've tried before. I used the tempeh in a stir fry with scallions and peanuts, but it would have been fabulous in any dish!
carebearnj
New Brunswick, NJ
8/5/2009
This got high marks from a meat-eater I shared it with. I added generous amounts of ketchup and garlic powder to the basic recipe. The only thing I would add is to slice the tempeh nice and thin so that the marinade can soak through. I've already made it a second time.
ChessiePique
Wheaton, MD
4/11/2009
Just a note: This recipe is under "Vegan" dietary considerations, yet one of the additions is honey. Please note that honey is not vegan, as it is derived from honeybees which are very much an animal.
Anonymous
Bay Area, CA
11/16/2008
i marinated the tempeh in tamari, a little vinegar, garlic, shallots, black pepper, sesame oil and a splash of texas pete, then roasted at 425 with eggplant strips and onion. delicious, filling comfort food.
Anonymous
New Hampshire
3/2/2007
