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  • 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 (23 cloves in a garlic press or minced)


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


  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.


  • 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


  • 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.