This recipe makes 20 slices of Tempeh jerky.
Ingredients:
4 oz (115 g) Tempeh
1 cup (240 mL) light soy sauce
2 tablespoons (30 mL) pure maple syrup
1 teaspoon (5 g) gohchujang
1 teaspoon (5 g) gohugaru
1/2 teaspoon (2.5 g) garlic powder
1/2 teaspoon (2.5 g) ginger powder
- Boil enough water to cover the Tempeh
- When the water is boiling (don’t turn the heat down), add the Tempeh block to the water, and boil the block for 2 1/2 minutes, flip, and boil another 2 1/2 minutes (five minutes total)
- While the Tempeh is boiling, add all the the ingredients, except for the Tempeh, to a large ziplock bag
- Seal the bag with air still in it, and squish the ingredients together (the gochujang needs some time to incorporate)
- Place the marinade aside
- With tongs, place the Tempeh onto the cutting board, and cut it into thin slices, about 1/8 to 1/4 inch thick (don’t touch the Tempeh; it’s hot!)
- Place the hot Tempeh slices into the bag of marinate, and remove as much air as possible from the bag
- Place the bag in the fridge for two hours (put the bag in a position where the Tempeh is fully submerged in the marinade)
- Place the slices side by side in your dehydrator, and dehydrate for 1 1/2 hours at 180*F (44*C) (I use the Ninja Airfryer to dehydrate)
- Take the pieces out to cool completely, then store in a ziplock bag or airtight container for a few days
