Although the marinade sounds similar to several of those given for tofu, it's just different enough that, when used on the completely different tempeh, you have a wholly distinct, and wholly delicious, dish. This is a base preparation. Use the baked tempeh as part of a component plate, sauced or unsauced, cut up as the filling for spring rolls with tempeh, added to a vegetable stir-fry, or as the centerpiece of a hearty sandwich.

　　Traditional Indonesian flavorings for such a marinade are salt water (in lieu of tamari or shoyu soy sauce), fresh pressed garlic, and dried coriander.

　　

Ingredients

Serves 3 to 4 as a main course, possibly many more if used in a stir-fry, spring rolls, pasta dish, or casserole

　　2 tablespoons tamari or shoyu soy sauce

　　1 1/2 tablespoons vinegar (white, cider, balsamic, rice, red- or white-wine — whatever you have on hand or goes with the flavors of whatever your end-use recipe is)

　　1 teaspoon Pickapeppa (optional but good) (see tip, below)

　　Any combination of the seasonings (see note; optional)

　　1 tempeh cake (8 ounces), cut in the size or shape appropriate to use

　　Cooking spray

　　

Step 1

1. Combine the tamari, vinegar, and Pickapeppa in a nonreactive dish and stir to combine. If using additional seasoning (see below), add it here. Add the tempeh. Marinate at room temperature, turning occasionally, for 20 minutes to 1 hour or refrigerated for up to 2 days.

　　

Step 2

2. Fifteen minutes before you are ready to cook the tempeh, preheat the oven to 375°F.

　　

Step 3

3. Place the marinated tempeh pieces on a nonstick baking sheet or one that has been sprayed with cooking spray, allowing plenty of air space between chunks. Bake for 12 to 15 minutes, then flip the pieces over and bake for another 10 minutes. Remove from the oven and use as desired.

　　

Seasoning Tempeh

Step 4

The above is a basic recipe, designed to be compatible with almost any finished recipe. But the marinade can certainly be zapped up to good effect.

　　

Try any one to three of the following additions:

Step 5

• 1 to 3 cloves garlic, pressed

　　

Step 6

• 1 to 2 teaspoons peeled grated ginger

　　

Step 7

• 1/4 to 1/2 teaspoon freshly ground black pepper

　　

Step 8

• 1 to 2 teaspoons honey

　　

Step 9

• 1 teaspoon ground coriander

　　

Step 10

• 1 to 2 teaspoons toasted sesame oil

　　

Step 11

• 1/2 to 1 teaspoon Tabasco or other hot sauce

　　

Step 12

• 1 tablespoon ketchup or tomato paste

　　Crescent Dragonwagon shares her tips with Epicurious:

　　• A fruity, brown sauce from Jamaica, Pickapeppa is available at www.pickapeppa.com.

　　• Toasted sesame oil, also known as Asian sesame oil, is a dark brown condiment that's not interchangeable with regular sesame oil. It's available in Asian markets and many grocery stores.

　　Reprinted with permission from Passionate Vegetarian by Crescent Dragonwagon ©2002 Workman Publishing Company, Inc.