MARINATED PEANUT TEMPEH

I was looking to add more protein to my Asian salad and came across this delicious option. Tempeh is made from cooked fermented soybeans, is inexpensive and easy to work with. If you have never tried it, this is a good recipe to start with or try tempeh "bacon."

You can find the recipe at “Minimalist Baker” blog: Marinated Peanut Tempeh (7 Ingredients!)

Here's a bit more info about tempeh: What Is Tempeh?

Here is a 2 minute video by Dr. John McDougall about what kind of soy products are good to eat: The Truth About Soy

What I did differently:

-Instead of boiling the tempeh in water, I steamed the block in a steamer basket on the stove for 10 minutes. How I cut tempeh: To get even sized pieces I do the following: I cut the block in half, then each half in half. Now I have 4 chunks. I cut each of those 4 chunks in half to make 8 chunks. Then I cut each chunk into 3 slices.

-Used 1/4 tsp crushed red pepper flakes since did not have a whole chili

-Reduced the sesame oil to 1 tsp (if you want to leave it out just add a bit more soy/lime)

-I only had 2 hours to marinate it so did not refrigerate. Did not drizzle with more maple syrup and tamari after marinating.

-Baked 20 minutes, then poured on the left over marinade and used a pastry brush to cover both sides of the tempeh. Baked another 3-4 minutes.