Oven-Baked Tempeh and Cashews

This is probably the simplest tempeh dish I know how to make.  It’s also one of my favourites and the finished product plays well atop pretty much any grain or vegetable-based dish you can throw at it.  It’s relatively quick to make and doesn’t require a whole lot of ingredients: a winner from multiple perspectives.

What you need:

  • 8 oz tempeh, diced into 1/2” or 3/4” cubes
  • 1/3 cup whole raw cashews
  • 1/4 cup sake (rice wine)
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon rice vinegar

What you do:

  1. Preheat the oven to 400F.
  2. Mix the sake, tamari, oil and rice vinegar together in an oven-safe dish. Add the tempeh pieces and toss around to coat on all sides.
  3. Bake for 18-20 minutes depending on the size of the tempeh cubes, stirring about halfway through.
  4. Add the cashews to the baking dish and mix again. Bake another 5-8 minutes until all the liquid is evaporated and the cashews toasted.
  5. Remove from the oven and serve. Soak the dish immediately or swear profusely while cleaning.

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