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What Is Tempeh And How Do You Cook It

Meet tempeh, a versatile and protein-packed ingredient that is the main attraction in this mouthwatering, Asian-inspired recipe. Your taste buds will be enraptured by this mix of tamarin, tangy rice vinegar, and delicate sesame oil.
Prep Time 5 minutes
Cook Time 30 minutes
Servings 2
Calories 417kcal
Author FoodFaithFitness


  • 8 oz fresh tempeh
  • 4 tbsp tamarin
  • 1 tbsp rice vinegar
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • sliced spring onions for garnish
  • freshly ground black pepper


  • Preheat the oven to 425°F. Line a baking tray with baking or parchment paper. Cut the tempeh into bite-sized cubes.
  • Place the tempeh cubes in a steamer basket or on a steamer rack and set over a pot with 1 inch of water. Bring the water to a simmer and let the tempeh steam for 15 minutes until half cooked.
  • Mix the tamarin, rice vinegar, honey, rice vinegar, and sesame oil in a small bowl. Season with the pepper. 
  • Place the steamed tempeh in a baking dish, pour over the marinade, and mix until well coated. Marinate for at least 30 minutes in the fridge.
  • Place the marinated tempeh on the prepared baking tray and bake for 10 minutes. Remove from the oven and brush the remaining marinade onto the cubes. Place the tempeh back in the oven and bake for another 5 minutes until the cubes are charred around the edges. Remove the baked tempeh from the oven and transfer to plates. Garnish with spring onions.


  • If you can't find tamarin in your local supermarket, go for regular or low-sodium soy sauce. If you use regular soy sauce, make sure to use less, because it's saltier than tamarin.
  • When selecting tempeh, look for a uniform, compact texture, and a slight off-white or beige color. It should bear a distinctive earthy aroma, which is from the fermentation. A few black spots on the surface aren't a big deal – they could simply be signs of healthy mold, which, again, derives from fermentation. That said, if the mold appears excessively dark, overly pungent, or slimy, consider avoiding that particular tempeh and opting for a fresher batch.


Calories: 417kcal | Carbohydrates: 46g | Protein: 22g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 19mg | Potassium: 664mg | Fiber: 2g | Sugar: 29g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 4mg