the lost weekend.

In truth, I don't remember what day of the week it was when I made this, but whenever it was, I lost the post about it. Double competent.

This was a 101 Cookbooks recipe, but it doesn't really work at the temp specified in the original recipe (medium-high): if you do that for 3-4 minutes per side, you will almost definitely unpleasantly blacken your tempeh due to the sugar in the marinade. At least if you're using my oven (and if you are, turn it off when you're done...ahahahahahah).

So, either saute it a bit slower and more carefully (but still make sure you get to The Magical Tempeh Brownness Point), or I might also think about leaving the sugar out of the marinade and glazing the tempeh at the end with it.

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tempeh marinade.

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3 tbsp corn or peanut oil
1/4 cup soy sauce

2 tbsp balsamic vinegar
1 tbsp pureed chipotle + adobo from a can of chipotles, or more...1 tbsp gives a subtle burn

200gr tempeh

2 tbsp maple syrup

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Combine first 4 ingredients, add tempeh, and marinate overnight. Pan-fry or saute for at least 4 minutes per side on medium-lowish heat. Drizzle with maple syrup at end of cooking time and stir to coat before removing from pan.

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