Maple Miso Baked Tempeh
This sweet, salty, tangy tempeh is like an umami-bomb in your mouth. If you’re wondering that that tastes like, just make this recipe and you’ll find out I promise!! The simple marinade features tamari, miso, maple syrup, rice vinegar and garlic. It’s a no fuss recipe because all you have to do is let the tempeh marinate and throw it in the oven — no pan-frying or splattering necessary. Throw it into your next grain bowl, it’s so flavorful you don’t even really need a sauce!
What is tempeh?
Tempeh is traditionally made from fermented soy beans, but can also be made from other legumes and grains (brown rice, lentils, millet…). It’s made by cooking whole soy beans, then mixing them with a certain type of mold, forming it into a block, and then letting it ferment at a specific temperature.
What is better for you tempeh or tofu?
TEMPEH! Tofu is made from curdling and coagulating soy milk. Since tempeh is made of whole and fermented soybeans, it is much more digestible and makes all of the nutrients more bioavailable. It’s also higher in protein and fiber. Did I convert you yet??
What does tempeh taste like?
Tempeh has a firm, pleasantly chewy texture and a super savory, nutty flavor. It tastes nothing like tofu which is mushy, watery and has little flavor. If you haven’t tried tempeh, do it!!
Miso Maple Baked Tempeh
1/4 cup tamari
2 tbsp mellow white miso paste
2 tbsp maple syrup
2 tsp rice vinegar
2 clove garlic
Pinch of red pepper flakes
1 package tempeh, cut into triangles or cubes
Preheat the oven to 375F and line a baking sheet with parchment.
In a bowl, add the the soy sauce and miso and use a fork to mash and mix the miso into the soy sauce so that it dissolves. Stir in the maple syrup, garlic and red pepper flakes. Add the tempeh and toss gently to coat. Let it marinate for at least 20 minutes.
Transfer the marinated tempeh to the baking sheet, reserving as much marinade as you can, and spread in an even layer so they aren’t touching. Bake for 10-15 minutes, or until caramelized.
Serve immediately drizzled with the remaining marinade. I love it in a rice bowl or on top of a veggie stir-fry.
Tips and Tricks for the Perfect Miso Maple Baked Tempeh
This recipe is not nearly as good the next day because the tempeh absorbs a lot of the moisture. Try and eat it right out of the oven!
Make sure to SAVE THE MARINADE from the tempeh. You’ll drizzle this all over as your sauce!
As you bake the tempeh, it might start to look like the marinade is burning because of the maple syrup, but don’t worry it shouldn’t be burning on your tempeh.
I cut my tempeh in half length-wise and then cut into triangles so that they were thinner (more surface area for the sauce to cling to!)
This will keep in the fridge for up to 5 days.