Monday, March 23, 2015

Asian Style Tempeh Kabobs

I have some coworkers that have never liked the flavor of tempeh. As soon as I heard this, I was determined to make my version for them and show them how good it could be. I first created this recipe about 5 years ago when I was working for many vegetarian clients. I have revised the recipe a little but am happy to say that it still stands up as one of my favorite vegetarian dishes.  I was a vegetarian for about 7 years back in my 20's and I still like to eat tempeh and tofu occasionally now. I now use this teriyaki style marinade for beef too. 

The key to really good tempeh is all in the marinade. Frying the tempeh first creates a crunchier texture plus adds some fat, and then the marinade gives it a rich, meaty flavor. Make extra of the marinade and save it in the refrigerator for quick meal prep later, or use it to marinate beef for a stir fry. 

Serve this over a bed of rice with a Pressed Salad and my Carrot Ginger Soup. Having a barbecue? Make the skewers up to 2 days ahead of time and then put them on the grill for about 5 minutes to reheat.


¼ cup tamari or soy sauce
2 tablespoons balsamic vinegar
2 tablespoons grade b 
maple syrup or rice syrup
tablespoon lime juice (about 1 lime)
1 teaspoon ginger juice, or small piece of ginger peeled and grated
1 tablespoon minced garlic (2-3 cloves in a garlic press or minced)

1 package tempeh
3 tablespoon olive oil or coconut oil
6 6-inch skewers

In a small bowl, mix tamari, vinegar, syrup, lime juice, ginger and garlic until syrup has dissolved. Set aside.

Cut tempeh into 1 inch cubes. Heat oil in frying pan over medium heat. Add tempeh and cook until browned on each side, about 2 minutes per side, turning over with tongs.

Pour marinade into frying pan, lower heat and simmer, about 8 to 10 minutes, turning tempeh occasionally so that they soak up the marinade evenly. (The marinade will thicken as it simmers). 

Remove from heat and let cool a few minutes until cool enough to handle. Place tempeh cubes onto skewers, 4 to 5 cubes on each, and place on serving dish. Drizzle remaining liquid from the pan over the skewers and serve.

Add 2 teaspoons chopped lemongrass to marinade for a thai influence
Add ¼ cup pineapple or orange juice to marinade along with ½ tsp lemon zest
For a richer bacon-like flavor add a little Worcestershire sauce and smoked paprika powder

Will stay in the refrigerator for 1 ½ weeks
Reheat: Place skewers in a medium frying pan with a little oil over medium heat turning once until evenly heated through, about 5 minutes. If tempeh is too dry, sprinkle with some tamari or soy sauce.


Anonymous said...

Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!

Amber said...

I just tried this recipe. SO good. Thank you so much. I was in search of a good marinade. :) Love your blog!

Andrea said...

Thanks Amber! Glad you enjoyed it. This is a time tested favorite. I always make my tempeh this way. I been playing around with adding different spices to change it up.