JAMAICAN TEMPEH w/ GINGER LIME SAUCE
Recipe created by Teri Gentes Permission required to republish - [email protected]
Simple and succulent comes to mind when I reflect on what I love most about this fabulous tempeh creation. Only seven ingredients and you have taste sensation that rocks. Using pantry staples you can make this meal with minimal efforts and marinating time. It’s just perfect for busy days! And any leftover tempeh is perfect in wraps, Buddha bowls and salads.
MARINADE INGREDIENTS
2 tbsp Tamari, gluten free
1 tsp olive oil, lemon infused if available
1-2 cloves garlic, minced
1, 240-375g pkg. Tempeh, organic or non-GMO
½-3/4 tsp Jamaican Allspice
GINGER & LIME SAUCE
INGREDIENTS:
3 tbsp Ginger Spread or jam – check out the Ginger People
2 tbsp tamari, gluten free
1 tbsp lime juice, plus zest
1 tsp sriracha or chili sauce
¼ tsp allspice, to taste
GARNISH:
Fresh cilantro or chives
DIRECTIONS:
TERI’S TIPS:
Recipe created by Teri Gentes Permission required to republish - [email protected]
Simple and succulent comes to mind when I reflect on what I love most about this fabulous tempeh creation. Only seven ingredients and you have taste sensation that rocks. Using pantry staples you can make this meal with minimal efforts and marinating time. It’s just perfect for busy days! And any leftover tempeh is perfect in wraps, Buddha bowls and salads.
- Main course
- Prep time: 10 minutes plus 20 minutes sautéing time
- Vegan, Gluten/nut/corn/dairy-free
- Serves 4
MARINADE INGREDIENTS
2 tbsp Tamari, gluten free
1 tsp olive oil, lemon infused if available
1-2 cloves garlic, minced
1, 240-375g pkg. Tempeh, organic or non-GMO
½-3/4 tsp Jamaican Allspice
GINGER & LIME SAUCE
INGREDIENTS:
3 tbsp Ginger Spread or jam – check out the Ginger People
2 tbsp tamari, gluten free
1 tbsp lime juice, plus zest
1 tsp sriracha or chili sauce
¼ tsp allspice, to taste
GARNISH:
Fresh cilantro or chives
DIRECTIONS:
- Heat 1/2 cup broth or water in a sauté pan over medium high heat. Score tempeh block by slicing 1/8 inch deep diagonal lines across one side. Steam for 6-8 minutes flipping halfway through. Remove from heat.
- Combine the marinade ingredients in a large shallow pan and marinate tempeh while preparing the ginger lime sauce recipe by warming all the ingredients in a little saucepan. Set aside.
- Remove tempeh from marinade, reserving any marinade to add to the ginger sauce.
- Heat the same sauté pan on medium high heat, add a touch of oil or broth and sear both sides of tempeh. Reduce heat to medium or medium low and cook approximately 10 minutes per side until tempeh is caramelized, basting with a little of the ginger sauce.
- Once done, drizzle with remaining sauce and slice into long strips. Serve with roasted sweet potatoes and at least one other vegetable such as sautéed greens, summer squash or peppers.
TERI’S TIPS:
- Tempeh is one of those plant proteins many shy away from yet with pre-steaming, marinating and serving with a great sauce it’s just fantastic.
- My chef tip of scoring the tempeh helps the flavors to permeate and if you heat the marinade first, it’s even more powerful.
- Can’t get the suggested jam? Find another great quality ginger jam or chutney.