Two cloves of garlic, peeled and crushed, then chopped into smaller pieces.
1/2 teaspoon powdered chipotle
optional (version in photo):
1 -2 Portobello mushrooms
2 1/2 cups cooked quinoa or brown rice
a handful of blanched green beans
To make the maple marinade, start by combining the soy sauce, maple syrup, rice vinegar, garlic and chipotle powder in a small bowl. Then cut the tempeh into 4 triangles diagonally. If possible, thin out those triangles by slicing each one in half horizontally – for a total of 8 triangles. Afterwards reserve a few tablespoons of the marinade to use as a drizzle later on.
After you cut the tempeh into pieces, lay them flat in a large baking dish. Pour the leftover marinade over the tempeh until all sides are coated. You can then choose to let it sit for anywhere between 30 minutes and 2 days, making sure to flip it occasionally.
Grill the tempeh over medium heat for a few minutes on each side – Brushing all the while with the marinade remaining in the bottom of the baking dish. When it is toasted, deep, maple-y, and golden brown remove it from grill enjoy.
The next time you fire up the grill, try grilling a Portobello mushroom alongside your tempeh. After it’s cooked through, brush it with any leftover marinade before slicing into thin strips. Serve over quinoa or rice and green beans (or broccoli) for a filling and satisfying meal.