I am going to start out by saying, I LOVE TEMPEH! It’s just so good. Hands down a better choice than tofu. In this recipe I marinate with soy sauce, orange juice, garlic, jalapeño, and cilantro. When you bake tempeh in its marinade it absorbs all that delicious flavour. Tempeh is not a common ingredient in most kitchens in North America, however it is becoming more well known thanks to the growing movement of people who are into healthy eating and plant based diets.
Tempeh, which originated in Indonesia, is fermented soybean paste, with a distinctive, nutty, hearty flavour. It is a good vegetarian source of protein and has a much firmer and stronger taste than tofu. It also has an incredible ability to soak up flavour, better than tofu, even though it has a stronger flavour itself, making it perfect for marinating and baking.
Fermented soybean paste!? Yes, yes, I know. It doesn’t sound very appealing. It actually sounds totally gross and un-edible. Take all the thoughts you just had when you read fermented soybean paste and throw them out the window. Just trust me. Seriously. It’s nothing like tofu. So if you don’t like tofu don’t worry. Just give tempeh a try. At least once. Continue reading