This super savory Miso Marinated Tempeh is easy to make. There are only four ingredients for the marinade. Make a big batch because it freezes well for up to six months.


8 ounces Tempeh

Miso Sauce:

2 Tbs. white miso or chickpea miso

2 Tbs. mirin

1 Tbs. low-sodium tamari or coconut amino

½ Tbs. honey (optional)


To help remove bitterness from the Tempeh, place a steamer basket in a large pot filled with 1 inch of water. Bring the water to a low boil and add the Tempeh. Steam the Tempeh for 6 to 8 minutes. Rinse and pat the Tempeh dry.

Stir together the miso sauce ingredients until the miso is incorporated into a thick paste.

Slice the Tempeh into 1/4-to-1/2-inch strips or cut it in half, lengthwise and horizontally. From there, I like to cut the Tempeh into smaller triangles – but it’s up to your preference. Add the sliced Tempeh to the miso sauce and toss to coat. Cover and refrigerate for 2 hours overnight. While marinating, stir the Tempeh at least once to ensure an even coating.

Preheat the oven to 375°F. Transfer the marinated Tempeh to a lined baking sheet, reserving any residual miso marinade. Bake for 18 to 20 minutes, flipping the Tempeh halfway through the cooking time. Remove from the oven and brush with the residual marinade, if desired.

This Tempeh goes well with cauliflower fried rice, a miso dish, or a spring-mix salad with scallions and almonds.



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