Juicy Baked Tempeh

We had a triangular-themed dinner on Monday; these tempeh triangles were served with triangular carrots, and the accompanying black bean salad was surrounded by cucumber triangles. The tempeh was first cooked, then marinated, and finally baked in a hot oven, and it ended up being very juicy and delicious.


Heikki has successfully taught me to eat tempeh, a fermented soy bean cake we buy from the Asian grocery. Tempeh has a taste that is a little bitter, and it reminded me of blue cheese at first. Cooking or steaming the tempeh gives it a milder taste and helps it absorb flavors. We fried our leftovers the next day, added a little soy sauce on the frying pan, and enjoyed them between some rye bread – very yummy!

Here’s what we used:

  • 1 (400 g) package tempeh

The marinade:

  • 1 dl dry white wine (we had a chardonnay)
  • 2 dl vegetable stock (2 dl water plus 1/2 stock cube)
  • 1 teaspoon liquid smoke
  • 3 teaspoons olive oil
  • 3 tablespoons light soy sauce
  • 2 tablespoons lime juice
  • 3 cloves garlic, crushed
  • 1 teaspoon dried crushed red chili
  • 1 teaspoon dried thyme
  • 1 teaspoon dried tarragon

First, I placed a big pot of water on the stove top and heated until boiling. Then I cut the tempeh block in three parts, which resulted in three square pieces. Now, I cut each piece in two triangles, and then sliced each triangle in 4 thin slices, each about a centimeter thick. This is what resulted:


Now, I placed the tempeh in the pot of boiling water, reduced the heat to low, and boiled them for about 10 minutes. Meanwhile, I mixed all the marinade ingredients in a big bowl, and when the tempeh was ready, I placed the hot tempeh pieces in the marinade bowl, and marinated them for about an hour. I shook the tempeh bowl a few times to make sure each piece got soaked in the marinade.

When the temped had marinated, I heated the oven to 250 degrees Celsius, and placed the tempeh triangles on a baking sheet lined with baking parchment. I drizzled some marinade over the tempeh pieces, and then baked them in the upper rack of the oven for about 20 minutes. After 10 minutes, I removed the baking sheet from the oven, flipped the tempeh slices over, and poured the rest of the marinade over the tempeh. Then I baked them until all the marinade was absorbed.


Next day, we fried our leftover tempeh in canola oil until crispy, and then poured the following mixture in the frying pan:

  • 1 tablespoon soy sauce
  • 2 teaspoons nutritional yeast
  • 1/2 teaspoon liquid smoke

Heikki flipped the tempeh slices over and fried them until the liquid had evaporated, and soy sauce made a sticky coating for the tempeh slices. Then we filled small round rye breads with veggies, yogurt garlic sauce, and fried tempeh. The burgers were very yummy, and this probably was the best tempeh I’ve ever had!