Ingredients
- 8 ounces fresh tempeh
- 4 tablespoons tamari
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- Sliced spring onions for garnish
- Freshly ground black pepper
Instructions
- 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 tamari, rice vinegar, honey, 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.