This recipe for Sesame Maple Tempeh Jerky from FoodandNutrition.org is a great pack-and-go healthy idea for our "Love YOURSELF Lunch" Launch. Or for snacking anytime. Eat it UP!
Fill a medium saucepan with 1 cup (about 1 inch) water and bring to a boil. Place tempeh in the saucepan and simmer for 5 minutes, flipping it over after 2 to 3 minutes. Remove tempeh from pan, pat dry with clean cloth or paper towel, and set on a cutting board. Slice tempeh in have crosswise, making 4 thin pieces (about 1/4-inch thick). Cut each piece into a triangle (16 small pieces).
In a small bowl or measuring cup, combine soy sauce, maple syrup (or coconut nectar), water, garlic powder,ground giner, cayenne pepper, liquid smoke and sesame oil and set aside.
Arrange tempeh pieces in a single layer in a shallow baking dish. Pour marinade over tempeh, then turn over tempeh pieces to coat both sides with marinade/ Cover and refrigerate for at least 12 hours, turning once or twice while marinating so they absorb liquid evenly,
Preheat oven to 350 degrees F and set oven rack to the middle position. Line a baking sheet with parchment paper. Lay tempeh pieces on the baking sheet in a single layer, reserving any remaining marinade. Sprinkle 1 Tablespoon sesame seeds over tempeh. Flip over tempeh pieces with tongs, then sprinkle remaining sesame seeds on top.
Bake for 15 minutes , then flip tempeh pieces. Spoon any reserved marinade over the peices, a nd bake for an additional 15 minutes until very golden brown. Watch tempeh carefully for the last 5 minutes and flip again if necessary to prevent burning. Best enjoyed warm or cooled on the day of making, jerky can also be stored in refrigerator for up to 3 days.
Serving Size 2 pieces
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.