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Maple Miso Baked Tempeh

Servings 2

Ingredients

  • ¼ cup tamari or soy sauce
  • 2 tbsp mellow white miso paste
  • 2 tbsp maple syrup
  • 2 tsp rice vinegar
  • 2 cloves garlic, minced or crushed
  • Pinch of red pepper flakes
  • 1 package tempeh, cut into triangles or cubes

Items you can prep ahead (optional)

Tips and Tricks for the Perfect Miso Maple Baked Tempeh

  1. This recipe is not nearly as good the next day because the tempeh absorbs a lot of the moisture. Try and eat it right out of the oven!
  2. Make sure to SAVE THE MARINADE from the tempeh. You’ll drizzle this all over as your sauce!
  3. As you bake the tempeh, it might start to look like the marinade is burning because of the maple syrup, but don’t worry it shouldn’t be burning on your tempeh.
  4. I cut my tempeh in half length-wise and then cut into triangles so that they were thinner (more surface area for the sauce to cling to!)
  5. This will keep in the fridge for up to 5 days.

Instructions

  • Preheat the oven to 375F and line a baking sheet with parchment.
  • In a bowl, add the the tamari or soy sauce and miso and use a fork to mash and mix the miso into the soy sauce so that it dissolves. Stir in the maple syrup, rice vinegar, garlic and red pepper flakes. Add the tempeh and toss gently to coat. Let it marinate for at least 20 minutes.
  • Transfer the marinated tempeh to the baking sheet, reserving as much marinade as you can, and spread in an even layer so they aren’t touching. Bake for 10-15 minutes, or until caramelized.
  • Serve immediately drizzled with the remaining marinade. I love it in a rice bowl or on top of a veggie stir-fry.