Try our marinated tempeh, then read more about tempeh and where to buy it. Also check out more plant-based recipes and tempeh recipes including our tempeh curry and vegan tempeh and pineapple kebabs.

How to make perfect marinated tempeh: cook's tips

  • Add your favourite flavour profiles to the marinade. Try herby garlic or sweet mango chutney
  • Try cutting the tempeh into strips instead of chunks, if you like – just make sure to adjust the cooking time as it may not take as long to cook

How to store marinated tempeh: Best eaten straight away

How to serve: Sprinkle on top of stir-fries or simply eat with steamed rice and veg

Can marinated tempeh be made in advance: Prep the marinade the night before

Marinated tempeh


  • 200g tempeh
  • 2 tbsp vegetable oil
  • 1 tbsp maple syrup
  • ½ tbsp rice vinegar
  • 1 tsp hot sauce or sriracha
  • sesame seeds, to serve (optional)


  • STEP 1

    Whisk together the vegetable oil, maple syrup, rice vinegar and hot sauce. Cut the tempeh into bite-size pieces (about 2cm) and pat dry with kitchen paper. Tip into a bowl, then drizzle over most of the marinade and toss well to coat. Marinate for 30 mins-1 hr in the fridge.

  • STEP 2

    Heat the oven to 200C/180C fan/gas 6. Transfer the tempeh to a lined baking tray. Bake for 25-30 mins, tossing and brushing with the remaining marinade halfway through. Serve sprinkled with the sesame seeds.

Check out more of our best vegan recipes

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Alternative ways with maple syrup


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