Preparing good tempeh is a stumbling block for many people. If you don't get it right, tempeh can just taste bad. Our tip: use good fresh tempeh, don't be afraid to use a lot of oil, and make sure you cut the tempeh into small or thin pieces. You only use tamari, garlic, ginger and other seasonings in this recipe after baking the tempeh. This way you bake the pieces of tempeh nice and golden brown. Marinating tempeh and then frying it doesn’t work as well in our experience, because then the herbs and sauces burn faster when baking.
Those herbs are crucial, by the way. Don't forget the sweet soy sauce! Of course, the vegan satay sauce in this recipe is also important. Unlike tempeh, you can't go wrong with this satay sauce recipe. Making satay sauce yourself is great, because that way you know exactly what's inside. No flavor enhancers, thickeners and other unnecessary ingredients. And the taste? It really is so much better than satay sauce from a jar. The only tip we have: make sure you don't let the sauce boil too hard, because it boils down quickly.