Sweet Chili Marinated Tempeh
This sweet chili marinade recipe allows you transform plain tempeh into a food that you'll find yourself craving and dreaming about on a regular basis. (I know from experience!)
Servings: 6
Ingredients
- 16 oz. plain tempeh, typically two packages
- 1/4 c. water (60 ml)
- 1/4 c. soy sauce, tamari, or alternative (60 ml)
- 1/4 c. maple syrup (60 ml)
- 2 Tbsp. chili powder
- 2 Tbsp. dijon mustard
- 1 tsp. ground black pepper
- 1/4 tsp. cayenne, (optional - leave out for mild heat)
Instructions
- First, chop your tempeh into 1/2 inch cubes. Set this aside for now.
- Next, combine all remaining ingredients in an airtight storage container or gallon-sized resealable plastic bag. Mix well.
- Add the cubed tempeh to the marinade mixture and toss it to coat on all sides.
- Place the container or bag in your refridgerator for at least 4 hours. This will keep in the fridge uncooked for about 5 days or so.
- When ready to cook, preheat a nonstick skillet over medium-high heat for about 30 seconds. If your skillet is not nonstick, lightly coat the pan with oil. Transfer the tempeh to a frying pan using a slotted spoon or fork, leaving as much liquid behind as possible. (But be sure to keep the remaining liquid for later!)
- Cook tempeh in your preheated skillet for about 3 minutes on each side, or until evenly browned.
- Once browned, add that remaining marinade liquid to the pan and stir just to warm it through, about 10 seconds. That's it! The tempeh is ready to enjoy. Our family especially loves it in tacos and grain bowls, but the possibilities are endless!
Notes
- You can add your marinated tempeh to all sorts of dishes, including fajitas, or vegetable and grain bowls, tacos, or on its own as a snack!