Gingery Garlicky Tempeh
Steaming the tempeh first helps it stay moist and absorb this flavorful marinade. Any leftovers can be added to salads, sandwiches and vegetable dishes.
2 (8-ounce) packages tempeh, each cut crosswise into 4 pieces
1/4 cup reduced-sodium tamari
1/4 cup maple syrup
2 cloves garlic, finely chopped
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes (optional)
Arrange a steamer basket in a large pot and fill with 1 inch of water; bring to a boil. Arrange tempeh in steamer basket, reduce heat to medium low, cover and steam for 10 minutes. Transfer tempeh to a large plate and set aside. When cool enough to handle, cut each piece in half horizontally through the middle. (Thinner pieces will absorb the marinade better.)
In a wide, shallow dish, whisk together tamari, maple syrup, garlic, ginger and pepper flakes. Arrange tempeh in dish in a single layer, turn to coat all over with marinade, cover and chill, flipping halfway through, for 2 hours.
Remove tempeh from marinade and very lightly spray with oil. Heat a large, well seasoned cast-iron skillet over medium high heat or preheat a grill to medium high heat. Cook tempeh, flipping once and brushing with any remaining marinade, until golden brown, about 5 minutes.
Per serving (about 5oz/156g-wt.): 290 calories (110 from fat), 12g total fat, 2.5g saturated fat, 0mg cholesterol, 710mg sodium, 26g total carbohydrate (0g dietary fiber, 12g sugar), 23g protein