8 ounces tempeh
3 tablespoons soy sauce (I prefer shoyu sauce)
3 tablespoons maple syrup
1 teaspoon rice vinegar
2 cloves garlic, peeled, crushed and chopped
1/2 teaspoon powdered chipotle or diced canned chipotle peppers (this will give it the smokyness!)
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. When the tempeh is a toasted, deep, maple-y, golden brown remove and enjoy on a sandwich, with a side of scrambled eggs, over a bed of greens or rice.
My personal favourite way to eat it is in a sandwich with dijon mustard, tomatoes, lettuce, and fermented cabbage. Be creative and enjoy!
*Recipe adapted from Heidi Swanson
