Maple Grilled Tempeh Recipe

Adapted from 101 Cookbooks

This was awesome- it was really tasty! I highly recommend this dish for anyone who hasn't eaten tempeh or is not sure the best way to prepare it.

8 ounces tempeh
3 tablespoons soy sauce (I used wheat free / low sodium)
3 tablespoons maple syrup (Use Grade B- Pure Maple Syrup and decrease amount to 1tbsp)
1 teaspoon rice vinegar
2 cloves garlic, peeled, crushed and chopped
1/2 teaspoon powdered chipotle (or a couple pinches of cayenne)

Cut the tempeh diagonally into 4 triangles. If possible, thin those triangles out by slicing each in half horizontally - 8 triangles total. Set the tempeh aside while you make the maple marinade by combining the soy sauce, maple syrup, rice vinegar, garlic, and chipotle powder in a small bowl. Reserve a few tablespoons of the marinade to use later as a drizzle.

Place the pieces of tempeh flat in a large baking dish. Pour the remaining marinade over the tempeh. Make sure the tops and bottoms are coated and marinate for anywhere between 30 minutes and 2 days, flipping occasionally.

Grill the tempeh on a medium hot grill for a few minutes on each side - Brushing all the while with the marinade remaining in the bottom of the baking dish.