{"id":6988,"date":"2016-07-15T11:33:42","date_gmt":"2016-07-14T23:33:42","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=6988"},"modified":"2018-04-18T17:12:15","modified_gmt":"2018-04-18T05:12:15","slug":"ginger-sesame-maple-marinated-tempeh","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/ginger-sesame-maple-marinated-tempeh\/","title":{"rendered":"Ginger Sesame Maple Marinated Tempeh"},"content":{"rendered":"

Ginger Sesame Maple Marinated Tempeh: this baked, marinated tempeh is tangy, salty, sweet and delicious. No more tough old, un-seasoned strips of tempeh for you!<\/em><\/p>\n

\"Ginger<\/p>\n

Today I’m going to show you how to cook tempeh like a Boss. Because, it can tend to be incredibly bland, and that’s a real shame, considering all the health benefits it imparts if you do consume it on a regular basis.<\/p>\n

Although there are many ways to prepare it, marinating and baking is my favourite. Tempeh has a great texture – it’s substantial and filling, slightly nutty and absorbs sauces and spices very easily. After a bit of experimentation, I have found that marinating over the course of a day is best, as it really allows the tempeh to take on some pretty delicious flavours.<\/p>\n

Today’s recipe uses freshly minced garlic, ginger and lemongrass, with sesame oil, tamari, pure maple syrup and the juice of a lime. The end result is a tangy, salt, sweet taste explosion.<\/p>\n

[bctt tweet=\"How to cook tempeh like a Boss. Marinated in garlic, ginger, lemongrass, sesame, maple + lime.\"]<\/p>\n

As part of a nutritionally balanced meal, I usually serve it with a tablespoon of sauerkraut<\/a> (or other ferment), some kind of whole grain, salad and\/or vegetables.<\/p>\n

In the photos you’ll see I’ve paired it with a lemony mushroom, kale and quinoa salad,<\/a> some fresh watercress, fennel and avocado, kraut and a sprinkle of my favourite seaweed and sesame salt gomashio<\/a> to season. The quinoa is such a great, protein<\/a> rich meal in itself, and I’ll be sharing the recipe for that next week.<\/p>\n

This recipe makes 2-3 servings; I always seem to have just enough leftovers to make a sandwich with the next day. Before we get to the recipe, here is a bit about the nutritional goodies and health benefits this traditional food has to offer.<\/p>\n

\"Baked\"Ginger<\/p>\n

Tempeh Nutritional highlights<\/h2>\n