Ginger ~ Sesame Marinated Tempeh with Leeks & Kale

Tempeh is made from  fermented grains and/or soy. It has been a healthy staple in Indonesia for centuries. Tempeh has a high protein content which makes it a great replacement for meat. Because it is fermented it is easier to digest then tofu or other soy type products. It is  sold as a plain cake of soybeans and grains as well as in pre-marinated form. While the pre-marinated versions are great if you don't have the time for marinating, I like my own versions the best. Tempeh absorbs flavors easily and variety of marinades will work well. Ideally you will be marinating tempeh for a few hours or even over night.


Ingredients Marinated Tempeh


  • 3 table spoons braggs, soy sauce or coconutaminos
  • 1/2 table spoon rice vinegar
  • 1 table spoon toasted sesame oil
  • 2 table spoons of minced ginger
  • 2 cloves of minced garlic
  • 1 pack of tempeh, cut into cubes or strips

Mix all the ingredients together, marinated tofu for a few hours or over night.

Marinating the Tempeh


Ingredients Veggie Dish:

  • 1 bunch of kale, destemed and cut
  • 1 large or 2 medium size leeks, cut into very small rounds
  • 1 -2 table spoons of toasted sesame oil
  • 1 clove of garlic, pressed
  • 1/4 teaspoon of red pepper flakes
  • 1 table spoon of toasted sesame seeds


Tempeh and leeks

  1. Heat the oil in a large pan, add garlic, pepper flakes,  leeks and marinated tempeh, lightly fry on low heat for about 5 minutes.
  2. Add kale and a tad water if needed and/or cover with lid to prevent burning on.
  3. Saute on low heat until kale and leeks are done.
  4. Season to taste with additional soy sauce or salt and pepper.
  5. Sprinkle with toasted sesame seeds

Serve with Soba noodles or any other item of your choice (does not go well with rice, better with a lighter grain like quinoa).