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- 16 oz. organic tempeh
- 1 tbs. minced fresh ginger
- 2 large garlic cloves, minced
- 1 tbs. Sucanat or brown sugar
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. cayenne pepper
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 2 tbs. sesame oil
- 2 tbs. avocado oil for the grill
- 1 small head butter lettuce
- 1/2 cup packed kimchi, drained and chopped
Set up a steamer over simmering water. Cut the tempeh into 1-inch cubes, then steam the cubes for five minutes. Place on a kitchen towel, pat dry, and let cool.
In a storage container large enough to hold the tempeh, place the ginger, garlic, sweetener, black pepper, cayenne, lemon juice, soy sauce, and sesame oil, then whisk to mix. Place the tempeh in the marinade and turn to coat. Cover and refrigerate for at least four hours, or up to three days.
Preheat the grill to medium. Thread the tempeh onto skewers. When the grill is hot, oil the grate and grill the tempeh until marked on all sides, turning every two to three minutes. Transfer the hot skewers to a platter.
Serve the tempeh in lettuce leaves and top with kimchi.
For more plant-based grilling recipes, see “Vegan Grill Recipes“.
Photos: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman