Asian Style Tempeh Kabobs

I had some coworkers that have never liked the flavor of tempeh. As soon as I heard this, I was determined to make my version for them and show them how good it could be. I first created this recipe about 10 years ago when I was working for many vegetarian clients. I have revised the recipe a little but am happy to say that it still stands up as one of my favorite vegetarian dishes.  I was a vegetarian for about 7 years back in my 20’s and I still like to eat tempeh and tofu occasionally now. I now use this teriyaki style marinade for beef too.

The key to really good tempeh is all in the marinade. Frying the tempeh first creates a crunchier texture plus adds some fat, and then the marinade gives it a rich deep flavor. Make extra of the marinade and save it in the refrigerator for quick meal prep later, or use it to marinate beef for a stir fry.

Serve this over a bed of rice with a Cabbage Salad and my Creamy Carrot Ginger Soup. Having a barbecue? Make the skewers up to 2 days ahead of time and then put them on the grill for about 5 minutes to reheat.

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Asian Style Tempeh Kabobs

• Author: Andrea Sprague

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Ingredients

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Marinade:

• ¼ cup San-J tamari (gluten-free, organic and low sodium is best)
• ¼ cup coconut aminos
• 2 tablespoons balsamic vinegar
• 2 tablespoons maple syrup or rice syrup
• 1 teaspoon ginger juice, or small piece of ginger peeled and grated
• 1 tablespoon garlic (2–3 cloves in a garlic press or minced)

Kabobs

• 1 package tempeh
• 3 tablespoons olive oil or coconut oil
• 6 6-inch skewers
• Sliced green onion or chopped cilantro for garnish!

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Instructions

1. In a small bowl, mix tamari, coconut aminos, vinegar, maple syrup, ginger juice, and garlic until maple syrup has dissolved. Set aside.
2. Cut tempeh into 1-inch cubes. Heat oil in frying pan over medium heat. Add tempeh and cook until browned on each side, about 2 minutes per side, turning over with tongs.
3. Pour marinade into a frying pan, lower heat and simmer, about 8 to 10 minutes, turning tempeh occasionally so that they soak up the marinade evenly. (The marinade will thicken as it simmers).
4. Remove from heat and let cool a few minutes until cool enough to handle. Place tempeh cubes onto skewers, 4 to 5 cubes on each, and place on serving dish. Drizzle remaining liquid from the pan over the skewers and serve.

Variations:

• Add 2 teaspoons chopped lemongrass to marinade for a Thai influence
• Add ¼ cup pineapple or orange juice to marinade along with ½ tsp lemon zest
• For a richer bacon-like flavor add a little Worcestershire sauce and smoky paprika powder

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Notes

• Will stay in the refrigerator for 1 ½ weeks
• Reheat: Place skewers in a medium frying pan with a little oil over medium heat turning once until evenly heated through, about 5 minutes. If tempeh is too dry, sprinkle with some tamari or soy sauce.