Comments on: What is Tempeh (and How to Cook It)

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 09 Apr 2026 18:34:00 +0000

In reply to Trish. Hi Trish, so sorry for my slow reply! You could use the extra as a tofu or veggie marinade (it would be good with broccoli, sweet potatoes...)

By: Trish

Trish — Fri, 03 Apr 2026 20:33:15 +0000

I had quite a bit of leftover marinade- any ideas on how to put that to good use?

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 12 Jan 2026 21:12:17 +0000

In reply to Joanne. Hi Joanne, you could skip the sriracha.

By: Joanne

Joanne — Sat, 10 Jan 2026 14:42:37 +0000

Would love to try this but how can I make this marinade tasty without the hot spice?
Sensitive to spice.

By: Margaret

Margaret — Mon, 08 Dec 2025 04:00:24 +0000

This is my go to recipe for tempeh. Comes out great every time.

By: Rene

Rene — Wed, 03 Dec 2025 15:23:47 +0000

Liied it so much that I will make it again. It came out like the description.

By: Lynne

Lynne — Tue, 16 Sep 2025 01:14:13 +0000

Recipe sounds good, but haven’t tried it yet

By: C

Mon, 11 Aug 2025 22:55:11 +0000

In reply to Kay. You’ve been given a privilege — free “healthy” recipes — and you still can’t handle the simple task of flipping the product over, reading the nutrition label, and doing the math yourself. Lmao

By: Mark

Mark — Sun, 13 Jul 2025 19:18:22 +0000

The tempeh had a hint of sweetness from the maple syrup and a hint of Chinese food from the rice vinegar and the coconut aminos I used in place of the tamari. It also had a nice bit of a crunch from glazing the tempeh midway through cooking. I licked my fingers after putting the tempeh on the sheet pan before putting them in the oven and the sauce was spicy but after cooking I didn’t get any spiciness at all. This recipe is a keeper!

By: Cheryl

Cheryl — Wed, 02 Jul 2025 06:36:58 +0000

In reply to Jaimee Fogerty. My children do not like siracha, too Spicy HOT for them.