By Chef Jo Ann Kim
July 2021
Serves 3-4
Ingredients
- 8 oz tempeh, sliced
-
- MARINADE:
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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
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- 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!