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plus one tsp. water
Cut the tempeh into four triangular pieces.
Steam for 15-20 minutes.
While still hot, place the tempeh in a flat pan with the lemon juice, tamari, water and toasted sesame oil.
Marinade on one side for ten minutes, then turn and dip the small sides into the marinade, then flip to the large marinaded side. Leave for another 10 minutes.
Grill each piece on both sides 30 seconds to one minute (watch it doesn't burn) and serve on a bun with barbecue sauce if you like.
Note: You can add minced ginger and garlic to the marinade as well.