Vegan Baked Tempeh

Inspired by: Veganuary

INGREDIENTS

• 100g tempeh [UK 7oz]
• 1 Tbsp sesame oil
• 1 Tbsp shoyu sauce
• 1 tsp hot sauce like Sriracha (optional)
• 1 garlic cloves, minced, divided
• ½ tsp fresh grated ginger
• Juice from one lemon

DIRECTIONS

• Preheat the oven to 370º C Gas Mark 5.
• Cut the tempeh into ¼ inch thick pieces and set aside.
• Combine the sesame oil, shoyu, hot sauce, (if using) garlic cloves, ginger and juice from one lemon in a small bowl. Whisk and transfer to a large, zip-closed plastic bag.
• Place the sliced tempeh in the bag and gently massage it with your hands to coat all the pieces. Refrigerate for 30 minutes.
• Remove the tempeh from the marinade. Bake for 10 minutes, turn over and bake ten minutes on the other side until crisp and golden.
• Serve.