Simple with depths of flavor, this Balsamic Maple Tempeh serves as a great side dish for your main dish or in your buddha bowl.
Prep Time2 hourshrs
Cook Time5 minutesmins
Total Time2 hourshrs5 minutesmins
Course: Side Dish
Cuisine: Italian
Keyword: dairy-free, vegan
Servings: 1people
Author: Nora Hsu
Ingredients
4Tbspbalsamic vinegar 巴薩米克醋
2garlic cloves 蒜瓣
2tsplow-sodium soy sauce 淡味醬油
1Tbspmaple syrup 楓糖漿
½Tbspolive oil 橄欖油
150gtempeh 天貝
Instructions
In a deep plate or baking dish, add all ingredients except the tempeh. Mix all together.
Chop the tempeh into slices. Place them into the mixed sauce.
Cover and place in the fridge for 2 hours.
Remove from the fridge. Use a non-stick pan to fry the tempeh slices on both sides. The first side takes about 3-5 minutes, 1 minute on the other side. Alternatively, bake them in the oven at 175 C / 350 F for about 20 minutes. Save the extract sauce in the fridge for 2 weeks for next batches or baked mushrooms.
中文版
取一深盤或深烤烤皿,將除了天貝外的其它食材放入盤內,混合均勻
將天貝切成片塊狀,放入醬料中
蓋上一個盤子,放入冰箱冷藏 2 小時
從冰箱取出,用平底不沾鍋煎天貝。第一面煎約 3-5 分鐘,第二面煎約 1 分鐘。也可以用烤箱以 175 C 烘烤約 20 分鐘。剩下的醬汁可以密封冷藏保存下次使用,也可以用在烤菇食譜裡。