Katie’s Favorite Smokey Tempeh Marinade
I often am faced with the issue of having a ”tein (e.g., tempeh) and not being sure of what to do with it. In a pinch I will whip up some sort of marinade using a whole smattering of random things. When it comes to tempeh Katie is a hard sell; often she thinks its too bitter. With this marinade Katie was blown away with how tasty it made the tempeh. So this time I thought I might actually write down what I put in the concoction so that I might be able to replicate it.
Tempeh (along with tofu) is great for soaking up whatever it is being cooked in. But tempeh, unlike tofu, is a bit more rugged and seems to hold up a little better to the riggers of pan frying.
(These are loose measurements. I tend to just estimate as my arm is flinging things into the bowl, so try your best with this.)
- 1/4-1/3 C. soy sauce
- 1/4/-1/3 C. water
- a few healthy dashes of liquid smoke
- dash of black strap molasses
- dash of agave nectar
- 1/2-1 tsp smoked paprika
- 1/2-1 tsp garlic powder
- 1/4 tsp turmeric (optional)
- dash of salt and pepper
The How To
- Um, put everything in a bowl and whisk. Marinade done.
- Soak your ‘tein for at least 20-30 minutes, flipping half way through.
- Eat. Enjoy.