Description
Smoky Tempeh Marinade
For 8 ounces of Tempeh or firm tofu, cut in strips
Ingredients
| 1⁄2 | Cup | marsala, red wine or sherry ((or broth)) |
| 1⁄4 | Cup | tamari or braggs |
| 2 | Tablespoon | sesame oil |
| 1 | Tablespoon | garlic |
| 1 | Teaspoon | dry mustard (or 1 tsp prepared) |
| Ounce | black pepper |
Notes
This last step is best if you are using tofu, since I find the consistency BEST if it is baked—it gets more “meaty/firm” when when roasted in the oven.
Instructions
Marinate in the following for at least 30 mins—overnight is great.
1. Drain the tempeh from the liquid (saving the marinade).
2. Shallow fry/sauté the tempeh in coconut oil.
3. Once crispy/browned, you can serve it immediately, OR
4. put it on a cookie sheet, drizzling over some of the marinade and finish it off in the oven (375-400) till your other dinner dishes are done—it is really good hot and crispy.
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