I’m always looking to try new things and expand try to use different flavor profiles. I have eaten tempeh in the past, but, decided it was time to try to make it myself. For my first attempt, I wanted to go with an Asian-ish flavor profile. The sauce can be made quickly the night before and the tempeh can marinade overnight in the fridge which makes for quick cooking for a weeknight dinner. I suggest serving over rice with roasted green veggies (green beans, broccoli, etc).
1 tbsp tomato paste
1 clove garlic
1 tbsp Dijon
½ cup coconut aminos or soy sauce
½ cup teriyaki sauce
2 tbsp rice vinegar
2 tbsp lemon juice or pomegranate vinegar
½ tsp chili paste
½ tsp horseradish
1 tsp ginger powder
1 tbsp honey or agave
1 tsp salt (or to taste, with soy sauce you may want to reduce the amount of salt added)
1 tsp pepper
8oz tempeh, sliced
Mix everything for sauce (all but tempeh) in a medium bowl. Add tempeh to marinate for at least one hour, but, the longer it sits, the better it will soak in the flavors. Sautee with a little bit of olive oil until the tempeh starts to brown. Serve with rice and veggies. If you prefer something less spicy, omit the horseradish.