Lemon Herb Tempeh Marinade (with Pan-Fried Tempeh)

Name: Lemon Herb Tempeh Marinade (with Pan-Fried Tempeh)
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 16 oz (two 8-oz blocks) (454 g) tempeh, left whole, straight from the package; 4 cups (950 ml) water, for simmering the tempeh; 3 tbsp (45 ml) extra-virgin olive oil; 3 tbsp (45 ml) fresh lemon juice, freshly squeezed from about 1 large lemon, seeds removed; 2 tsp (4 g) lemon zest, finely grated; use 1 tsp in the marinade and save 1 tsp for finishing; 3 large cloves (12 g) garlic cloves, peeled and finely minced; 2 tsp (2 g) dried oregano, crumbled between your fingers; 1 tbsp (15 ml) tamari or soy sauce; 1 tsp (5 ml) pure maple syrup; ¼ tsp (½ g) black pepper, freshly ground; ¼ tsp (½ g) red pepper flakes (optional); 1 tbsp (15 ml) olive oil, for the skillet; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped; 1 small (60 g) lemon, cut into 4 wedges (optional)

From the MyKitchenBank Kitchen

A bright Mediterranean marinade of lemon, oregano, garlic and olive oil that soaks into pre-simmered tempeh, then caramelizes in the pan into golden, savory slabs with a glossy lemony glaze.

Prep: 15 min
Cook: 23 min
Wait: 35 min
Total: 1 hr 13 min
Makes: 16 oz (454 g) tempeh, about 4 servings (roughly 24 slices)

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Ingredients

4 servings

For the tempeh
16 oz (two 8-oz blocks) (454 g) tempeh, left whole, straight from the package
4 cups (950 ml) water, for simmering the tempeh
For the marinade
3 tbsp (45 ml) extra-virgin olive oil
3 tbsp (45 ml) fresh lemon juice, freshly squeezed from about 1 large lemon, seeds removed
2 tsp (4 g) lemon zest, finely grated; use 1 tsp in the marinade and save 1 tsp for finishing
3 large cloves (12 g) garlic cloves, peeled and finely minced
2 tsp (2 g) dried oregano, crumbled between your fingers
1 tbsp (15 ml) tamari or soy sauce
1 tsp (5 ml) pure maple syrup
¼ tsp (0.5 g) black pepper, freshly ground
¼ tsp (0.5 g) red pepper flakes (optional)
For frying and serving
1 tbsp (15 ml) olive oil, for the skillet
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
1 small (60 g) lemon, cut into 4 wedges (optional)

Equipment (7)

Medium saucepan (3-quart / 3 L) for simmering the tempeh
Sharp chef's knife and cutting board
Shallow dish or 8×8-inch (20×20 cm) baking dish, or a zip-top bag, for marinating
Small bowl and whisk
12-inch (30 cm) nonstick or cast-iron skillet
Microplane or fine grater for zest
Thin spatula or tongs

Steps

Before you start

Plan on about 1¼ hours total: 5 minutes of cooling and at least 30 minutes of marinating are built in.
Zest the lemon before you juice it. A whole lemon is much easier to zest than a squeezed one.
Mince the garlic finely so it clings to the tempeh and doesn't scorch in chunks in the pan.
The marinade is also good made a day ahead and refrigerated (see Make Ahead).

1
Simmer the tempeh
- Pour the 4 cups (950 ml) water into a 3-quart (3 L) saucepan and bring to a boil over high heat.
- Add the whole tempeh blocks, reduce to a steady gentle simmer, and cook for 10 minutes.
- This mellows tempeh's natural bitterness and opens up its texture so it absorbs the marinade.
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Ready when: Tempeh looks slightly plumper and paler and the water has a faint yeasty smell.
Tip: If the blocks float, press them under the water with a spoon halfway through so they cook evenly.
2
Drain, dry, and slice
- Lift the tempeh out with tongs and let it steam-dry on a plate or rack for 5 minutes until cool enough to handle.
- Pat completely dry with paper towels.
- Cut each block in half crosswise, then slice each half horizontally... or more simply, cut each block into ½-inch (1.25 cm) thick slabs, about 12 per block, and then halve any very wide slabs if you like triangles.
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Ready when: Surfaces feel dry to the touch and slices hold together without crumbling.
Tip: Dry surfaces brown better later, so don't skip the pat-dry.
3
Whisk the marinade
- In a small bowl, whisk together the 3 tbsp (45 ml) olive oil, 3 tbsp (45 ml) lemon juice, 1 tsp of the lemon zest, minced garlic, oregano, tamari, maple syrup, black pepper, and red pepper flakes if using.
- Whisk for about 30 seconds so the oil and lemon juice look cloudy and loosely combined.
- Taste a drop: it should be tart, herby and savory.
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Ready when: Marinade looks evenly cloudy with the herbs and garlic suspended.
Tip: Save the remaining 1 tsp of zest for the finish; it adds fresh aroma that cooking would dull.
4
Marinate the tempeh
- Arrange the tempeh slices in a single snug layer in a shallow dish.
- Pour the marinade over the top and turn the slices a few times to coat both sides, spooning the garlic and oregano onto the tops.
- Cover and refrigerate for at least 30 minutes, turning once halfway.
- Up to 8 hours works well.
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Ready when: Slices look glossy and most of the liquid has soaked in or pooled in just a thin layer.
Tip: Don't marinate longer than 8 hours; the lemon juice can make the tempeh taste sharp and slightly mushy.
5
Heat the skillet
- Set a 12-inch (30 cm) skillet over medium-high heat for 2 minutes.
- Add the 1 tbsp (15 ml) olive oil and tilt the pan to coat the base.
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Ready when: Oil shimmers and flows like water; a tiny drop of marinade sizzles right away.
Tip: If the oil smokes, lower the heat slightly so the garlic doesn't burn later.
6
Fry the first side
- Using tongs, lift the tempeh slices from the dish, letting extra marinade drip back; leave the garlicky liquid in the dish.
- Lay the slices in the hot skillet in one layer without overlapping (work in 2 batches if needed).
- Cook without moving for 4 minutes.
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Ready when: Undersides are deep golden brown and release easily from the pan.
Tip: Crowding steams the tempeh instead of browning it, so use two batches if the pan looks full.
7
Flip and brown
- Turn each slice over and cook for 3 to 4 minutes more, until the second side is also deep golden brown with crisp edges.
- Reduce the heat to medium if the slices darken faster than 3 minutes.
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Ready when: Both sides are golden brown and the edges feel crisp when tapped with tongs.
8
Glaze with leftover marinade
- Reduce the heat to medium-low.
- Pour the remaining marinade from the dish, including the garlic and oregano, over the tempeh.
- Cook, turning the slices once or twice, for 1 to 2 minutes until the liquid bubbles and reduces to a sticky glaze that coats the slices.
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Ready when: Liquid is syrupy and clings to the slices; the garlic smells sweet and toasty, not burnt.
Tip: Watch closely: with the garlic in the pan, the glaze can go from glossy to bitter in under 30 seconds.
9
Finish and serve
- Take the skillet off the heat.
- Sprinkle the tempeh with the chopped parsley and the remaining 1 tsp lemon zest.
- Serve warm, with lemon wedges for squeezing, over grains, salad, pita or roasted vegetables.
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Ready when: Slices are glossy, speckled with green parsley and bright zest.

Good to know

Tips

Simmering the tempeh first is what removes bitterness and lets the marinade penetrate, so don't skip it.
Pat the slices dry before marinating and lift them from the marinade before frying for the crispiest browning.
Use fresh lemon juice; bottled juice tastes flat and harsh in a short marinade.
Leftover slices are excellent cold in sandwiches, grain bowls or Greek-style salads.

Make ahead

"Whisk the marinade (without the garlic if holding more than a day) and refrigerate in a jar for up to 3 days. Or simmer, slice and marinate the tempeh up to 8 hours ahead, covered in the fridge, then pan-fry just before serving."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: store cooked tempeh in an airtight container for up to 5 days. Freezer: freeze cooked, cooled slices in a single layer, then bag for up to 3 months. Reheat in a lightly oiled skillet over medium heat for 2 to 3 minutes per side, or in a 375°F (190°C) oven for 8 to 10 minutes; thaw frozen slices overnight in the fridge first."

Substitutions

dried oregano → 1 tbsp (3 g) chopped fresh oregano or 2 tsp dried thyme. Fresh oregano is milder, so use the larger amount; thyme gives a slightly woodier flavor.
tamari or soy sauce → coconut aminos (1 tbsp / 15 ml) plus a pinch of salt. Soy-free option; it is sweeter and less salty, so add the salt.
pure maple syrup → agave nectar or light brown sugar (1 tsp). Helps browning and balances the lemon; any similar sweetener works.
tempeh → extra-firm tofu (14 oz / 400 g), pressed. Skip the simmering step and marinate 30 minutes; fry 4 to 5 minutes per side.