By Chef Jo Ann Kim

July 2021

Serves 3-4

Ingredients

  • 8 oz tempeh, sliced
  • MARINADE:
  • 1 tbsp hibiscus blossoms
  • 1/2 cup water, boiled
  • 1/2 tbsp tamarind paste
  • 1 tbsp tamari
  • 1/2 tbsp coconut aminos
  • 1/2 tbsp mirin
  • 1/2 tbsp mustard
  • 2 tbsp coconut sugar
  • 1 tbsp shallot, sliced
  • 1/8 tsp black pepper, ground
  • fresh mint or cilantro leaves to serve

Steps

  • Make hibiscus tea by steeping hibiscus in boiled water, for about five minutes. Add all marinade ingredients and finally add sliced tempeh. Let marinate for 30 minutes to overnight.
  • Preheat oven to 350F. Bake tempeh in a well oiled pan for 20 minutes until browned.
  • Alternately, grill tempeh slices over medium high heat  until browned on both sides.
  • Garnish with chopped mint when serving.
  • Enjoy!