Tempeh is admittedly kinda weird.
It’s lumpy and waxy and doesn’t have a distinguished flavor like the other meat substitutes. I always avoided it until my mother started marinating it before preparing.
This recipe has been a game-changer. Feel free to use the marinade with other plant-based protein (may be good with tofu) but it was made for tempeh. Gets rid of any bitterness and brings out an unbelievable depth of flavor.
4 cups water
1 tablespoon extra-virgin olive oil
½ cup tamari
4 cloves garlic, pressed
1 teaspoon spicy mustard
2 tablespoons vegan vegetable-flavor broth powder, or 1 vegan vegetable-flavor bouillon cube
1 (3-inch) piece fresh ginger, cut into disks
1 pound tempeh, cut into 4-6 pieces