I fried this tempeh for lunch one day, and didn’t have time to marinate it more than an hour. It was very delicious, which made me realize that tempeh absorbs flavors even more readily than tofu does! Actually, the marinade I used is pretty close to the one we often use for tofu, but I added some water in the marinade to ensure even absorption.
My marinade for 200 grams of tempeh:
- 5 tablespoons soy sauce
- 1 dl water
- 1 cm slice of a ginger root, finely grated
- 2 cloves garlic
- 1 tablespoon brown rice vinegar
- 1 teaspoon agave syrup (or other sweetener)
I cut the tempeh in small triangles, and marinated it for an hour in the refrigerator. Then I fried it in 2 tablespoons of canola oil until it was brown and crispy, which took about 6 minutes on each side.
In Finland, I have only found tempeh in the refrigerated section of Asian groceries – we buy ours at Aseanic Trading on Kolmas linja.
2 Comments
I was saying the opposite. I am not experimenting with tempeh and I find I have to marinate it for a long time. What do you eat you tempeh with usually?
Tay – I’ve found that if you cut tempeh thinly enough it absorbs a lot of marinade in a short time (since it has more surface area). I also really prefer fried tempeh to baking for example. I guess we usually have rice with tempeh, and then just the usual fixings – some salad or steamed veggies, and maybe a soy yoghurt sauce.