The best and most flavorful tempeh.

Tempeh is original to Indonesia and the fermented soy bean think a bit healthier, dense and heartier than its counterpart tofu! Tempeh, due to its fermentation, is exceptional for gut health and is a great source of plant-based protein. It’s easier to digest, higher in protein and fiber. It’s perfect served hot or cold. Serve as a protein in a sandwich, tossed in with a veggie stir fry or my favorite… in a Buddha bowl.

It’s very versatile and there are 2 key factors in making it the best! First, tempeh must be steamed first. Once removed from its package, steam for 10 minutes. This removes the bitter flavor and makes the tempeh easier and most absorbent to the marinade flavors. Which brings me to the second important note, marinade as long as you can! The longer it marinades, the more flavor it will absorb. The recipe I marinaded about 4 hours and it was very tasty. I recommend 4-24 hours.

One other note, sometimes tempeh comes out of the package with a black tinge. This is normal and not to be a concern. Verify the expiration date on the product and as long as it is within the acceptable time, you should be good to go. Why does tempeh turn black?

When this particular mold matures, it can create spores that are pigmented black or gray. It’s these spores that appear as dark spots on the surface of your tempeh. These spots are completely normal and totally edible, and they’re a sign that your tempeh is fully mature. The flavor is not impacted whatsoever.


2 packages of 8 oz temeph, package removed and sliced
1/2 cup of liquid aminos or soy sauce
1/4 cup of tahini paste
2 tbl of white wine vinegar
2 tbl of maple syrup
1 tbl of Dijon mustard
2 tsp of smoked paprika


First, slice your tempeh in any manner you wish. I did medium thickness strips. Boil about an inch or two of water in a large pot with a steamer basket. Gently add your tempeh strips with tongs to the basket and cover. Allow to steam for 10 minutes. Once done, carefully remove your tempeh with your tongs and set aside.

In a bowl, add your liquid aminos through paprika and whisk to combine. Add your tempeh strips and allow to marinade. Refrigerate while marinading. Occasionally toss to ensure that the tempeh is marinading evenly. Once done, remove from the marinade and working in batches, add to your air fryer. I set the temperature at 375 degrees Fahrenheit for 12 minutes. If baking in the oven, bake at 375 degrees for about 24-28 minutes or until golden. Flip at the midpoint.

Serve hot or cold. Store in an airtight container for 4-5 days.


— Knead to Cook

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