Name: Ginger-Glazed Tempeh Filets
Yield: Makes 14 Filets, 4 Servings
Ingredients: 2 tablespoons reduced-sodium tamari; 2 teaspoons peeled and grated fresh ginger, or 1 teaspoon powdered ginger; 3 tablespoons pure maple syrup; 1 tablespoon garlic-infused olive oil; 8 ounces tempeh, cut crosswise into ½-inch-thick filets; pinch cayenne (optional); 1½ tablespoons freshly squeezed lemon or lime juice; pinch sea salt (optional); ½ cup water

Preparation info

Makes 14 Filets ,
4
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

This is a very quick and easy way to infuse tempeh with deep, rich flavor. Ginger imparts a spicy kick, and maple syrup, tamari, and citrus juice balance out the bite. Serve these filets alongside rice, mashed or baked potatoes, or polenta (see table 13). Add a steamed vegetable and/or salad and call it dinner!