Instructions

1. Unwrap your fresh tempeh or defrost frozen tempeh before placing it in a medium or large pot or saucepan. Cover the tempeh with a few inches of cold water or vegetable broth.

2. Put the pot on the stove and turn the heat on the medium-high or high. Bring the liquid to a rolling boil, reduce the heat to medium or medium-low and let the tempeh simmer for about 10 to 15 minutes.

3. Drain the water or use tongs to remove the tempeh from the pot. Allow it to cool enough so that you can handle it before using a sharp knife to cut it into slices, triangles or slabs. Keep in mind that the thinner you slice it, the faster it will bake and the crispier it will get.

4. Marinate the tempeh in a baking dish or resealable plastic bag to infuse it with flavor. You can use any marinade that you like. One example combines soy sauce or tamari with vinegar, such as rice or apple cider, and the herbs and seasonings of your choosing. You could use fresh ginger, minced garlic, honey or agave to add a touch of sweetness. Don't be afraid to get creative, or try using a marinade that you already know you like. Allow the tempeh to marinate for about one hour at room temperature, turning at least once, or for as long as two days in the refrigerator.

5. Set your oven to 375 degrees Fahrenheit to preheat it. In the meantime, prepare a baking sheet by spraying it with cooking spray. Lining the baking sheet with foil makes cleanup even easier.

6. Arrange your boiled, marinated tempeh on the baking sheet. Avoid overcrowding the pan, allowing a little space between each piece.

7. Bake the tempeh for about 15 minutes before removing the baking sheet and flipping each piece. Return the pan to the oven and bake the tempeh for an additional 10 minutes. Serve immediately.