Garlicky Thyme Tempeh

Description

Garlicky Thyme Tempeh is great for topping pastas or salads, alongside mashed potatoes and gravy, or tucked into sandwiches.
 
This recipe is another delicious creation of Jewish Veg supporter Isa Chandra Moskowitz and her Post Punk Kitchen

Summary

Yield
Servings
Prep time
1 hour
Cooking time
10 minutes
Total time
1 hour, 10 minutes

Ingredients

8 ounces
tempeh
2 tablespoons
soy sauce (or tamari)
4 cloves
garlic (smashed)
1⁄2 cup
vegetable broth
2 tablespoons
white balsamic vinegar (or 1 tablespoon of regular balsamic vinegar)
3 tablespoons
fresh lemon juice
1⁄4 cup
fresh thyme (leaves whole, soft stems roughly chopped)
2 tablespoons
olive oil

Instructions

Start your steaming apparatus.

If your tempeh is a rectangle: slice it into 2 squares. Slice those squares into two thin squares across the middle, sort of like a clamshell. Now slice each square corner to corner, into triangles. You should have 8 thin triangles.

If your tempeh is square: slice in half into two rectangles. Slice each rectangle across the middle, sort of like a clamshell. Then slice in half, into squares. You should have 8 thin squares.

Steam the tempeh for 10 minutes. It’s going to smell like baking bread!

In the meantime, mix all mariande ingredients together in a big bowl. When tempeh is ready, transfer it directly into the marinade.

Let it marinate for 1 to 4 hours, flipping occasionally.

To grill:
Preheat lightly oiled grill on medium high (indoor or outdoor). Cook tempeh for 5 minutes on each side, flipping with a metal spatula, so that it doesn’t stick. Tip: rub thyme and garlic on each side. Some will fall off, but not all of it.

To broil:
Preheat broiler. Keeping a close eye, broil tempeh on a baking sheet places 2 to 3 inches away from flame. 3 to 5 minutes each side. Baste with some of the liquid when you flip.

Serve immediately!

Notes

Don’t be scared by the total time, most of it is just the tempeh marination. You can let it soak in the marinade for up to 4 hours. So just go ahead and get your tempeh in the marinade, then come back and cook it later.

If you’re just a young soybean and have never cooked tempeh before, the gist is that you’re steaming it first to get it ready to absorb all the flavor. After a long marination, it’s ready to be cooked to succulent perfection either on the grill or in the broiler.

For the fresh thyme, I just slide off as many of the leaves as I can. If the stems are soft enough, they can be thrown in, too. Don’t be alarmed at the quantities, remember, this is just the marinade and you won’t be eating it in the final product. You want to infuse as much flavor into the tempeh as possible.

I slice the tempeh thinly, another way to infuse more flavor. Prep directions for rectangles and squares of tempeh are both given.

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