5-ingredient Crispy Marinated Tempeh

Serves: 2 | Prepping Time: ~ 2-24 hrs. | *high-protein


Nutrition Information (per serving)

  • Calories: 355 kcal
  • Carbs: 13.6g.
  • Fat: 19.6g.
  • Protein: 40.5g.
  • Fiber: 4.2g.
  • Sugar: 1.4g.



  • [400 g.] 1 14-oz pack tempeh (cubed)
  • [60 ml.] ¼ cup low sodium soy sauce
  • [60 ml.] 4 tbsp. lemon juice
  • [30 g.] 4-inch piece ginger (finely minced)
  • 4 cloves garlic (finely minced)

Optional Toppings:

  • Spicy satay sauce (see recipe)
  • Pickled cabbage
  • Shredded coconut

Total number of groceries: 5



  1. Add the tempeh cubes along with the other ingredients to an airtight container.
  2. Close the lid and shake well until the tempeh cubes are evenly covered with the marinade.
  3. Put the airtight container in the fridge for at least 2 hours and up to 24 hours to make sure the tempeh is thoroughly marinated. (24 hours of marinating yields the best results)
  4. Preheat the oven to 375°F/190°C and line a baking sheet with parchment paper.
  5. Transfer the tempeh cubes onto the baking sheet and bake for about 25 minutes or until the tempeh is browned and crispy.
  6. Serve the tempeh with the optional toppings and enjoy!
  7. Store the tempeh in the fridge, using an airtight container and consume within 3 days. Store the tempeh in the freezer, for a maximum of 60 days and thaw at room temperature. The tempeh can be eaten cold or reheated in a toaster oven or frying pan.­­

Tip: serve the tempeh with fried curry rice (see recipe)


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