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- Tempeh
- Risks and precautions
- Tamari or coconut aminos
- Honey or agave nectar
- Chili paste or sriracha
- Apple cider vinegar or rice vinegar
- Lemon juice or lime juice
- Avoiding overcrowding the pan
- Stirring regularly to prevent sticking or burning
- Making sure the pan is hot before adding the ingredients
- Adding flavorings like soy sauce, miso paste, ginger, garlic, etc. to enhance the taste
- Using pre-cooked or pre-seasoned varieties to save time
- Storing Cooked and Uncooked Tempeh: Tips and Tricks from an Expert
- Discarding the remaining marinade after use
- Not over-marinating as it can lead to a bitter taste
- Using a shallow dish to ensure even coating
- Making sure the marinade covers the entire surface area
- Allowing enough time for the flavors to infuse
