Garlicky Balsamic Maple Marinated Tempeh

My other favorite way to eat tempeh? Tempeh Bacon!

What is tempeh?

Tempeh (pronounced tem-pei not tem-pah as I used to say!) is believed to have originated in Indonesia many years ago and is still popular there today. It’s typically made from fermented soybeans, but often you will find other ingredients in the mix, such as barley, other grains or beans. It’s an excellent source of protein and the texture is completely different from tofu.

What does tempeh taste like?

It has a nutty flavor but is really quite mild. I wouldn’t suggest eating it plain (same goes for tofu) but rather cook it with flavoring and sauces, as it absorbs other flavors beautifully. It’s not as soft as tofu, but is quite firm and meaty.

Tempeh vs tofu

While they are both made out of soy, tempeh has a completely different flavor and texture than tofu. It’s more firm, meaty with a nutty texture that is nothing like tofu. It also doesn’t need to be pressed, making it easier to prepare. If you haven’t figured out how to make tofu taste good, check out my Marinated Tofu (The Best Tofu Ever!)

How to make marinated tempeh

There are multiple ways to prepare tempeh. For this easy marinated tempeh recipe, we will first steam the tempeh blocks. Steaming releases any bitter flavors while also helping the delicious marinade seep in when marinating. You can skip steaming if you want, but it does bring the flavor up a notch, in my opinion. Find the complete printable recipe with measurements below in the recipe card. This is an overview with photos. Open the packages and cut each block into 2 pieces. Steam for 10 minutes. Marinade: In a large dish, combine balsamic vinegar, maple syrup, soy sauce, garlic and olive oil. Whisk to combine right in the dish. Slice into triangles, or any other shape you like. I do this by first cutting the steamed squares in half, once they are cool enough to handle. Then, slice each piece lengthwise. Next cut those thinner squares in a diagonal, making triangles. Place the tempeh in the dish with the marinade and turn all the pieces over until they are coated in the sauce. Let marinate for at least an hour, or overnight, in the refrigerator. I’ve also only marinated it for 30 minutes and it turned out fine, but it will be more flavorful the longer you can marinate!

Baked marinated tempeh

Baking is my preferred way to cook this tempeh. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Transfer the tempeh pieces to the baking sheet, but reserve the marinade for later. Bake for 25-30 minutes, brushing with more marinade about halfway through. Remove from the oven and brush with even more marinade before serving.

Pan fry or air fry options

Pan Fry – Add a few tablespoons of olive oil to a large pan and fry the tempeh pieces for a few minutes on each side. Add a little more marinade to coat the pieces at the end if desired for more flavor. Air Fry – You can also air fry tempeh. Air fry at 400 degrees for 15-20 minutes, shaking occasionally until golden brown. Brush with a little leftover marinade once done cooking, then serve.

What to serve marinated tempeh with?

Serve over a bed of basmati rice, mashed potatoes, with potato wedges and perhaps some steamed kale, caesar salad, potato salad, air fryer asparagus, chickpea salad or roasted brussels sprouts. It’s also good with a vegetable stir fry, to add some protein. Or alongside quinoa salad. Or put the slices on a sandwich with vegan mayo, lettuce and tomato. The possibilities are endless!