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!