I love love looooooove tempeh. Okay, so now you know haha. I only discovered this delicious thing this year. Yes, sorry I know. I’m running behind I guess haha. I tried it about 2 months ago for the first time. I was looking for a healthy, nutritious and protein packed ingredient to add to my meals. Sort of a meat replacement, however you wanna call it.
Then I found tempeh, the perfect solution for this missing ingredient in my meals. The first time I just made up a marinade and it was okay. I started to “perfect” and finally found the perfect balance. But, as stupid as I am, I forgot to write down the amount of all the ingredients haha. So I had to make it once again. And I did manage to get pretty much of the same taste.
- 1 block Tempeh (400 gr)
- 5 tbsp Soy sauce (Tamari)
- 3 Tbsp Ketchup
- ½ tbsp Sesame oil
- 3 tbsp Sunflower oil
- 1 tbsp Maple syrup
- ¼ tsp Pepper
- ¼ tsp Garlic powder
- 1/8 tsp Chili powder
- Slice the tempeh as thin as possible.
- Put all the other ingredients in a bowl and mix.
- Coat every slice of tempeh with the marinade; don’t be afraid to get your hands dirty. I’ve put them in a big dish, so I could layer them on top of each other. Making sure every slice had the marinade on both sides.
- Cover with cling foil, put in fridge and marinate at least for 30 minutes. The longer, the better.
- Bake in batches in the airfryer for 7-8 min on 180 degrees Celsius. (Oven: 8-10 min on 200 degrees Celsius)
- When taking out, let them ‘cool’ off for about 5 minutes. They will be crispier when you do this!
And here you’ve your crispy teriyaki tempeh, which goes with almost everything! Like on this delicious sandwich with lettuce and cucumber.