miso-marinated tempeh

miso-marinated tempeh // kitsch+camera{photo cred: platejoy}

i don’t know that i’d ever had tempeh before i went to bali. i always thought it was some creepy man-made meat substitute like “seitan” (whatever that is) – and so avoided it. in fact, when the small eco-resort i was staying at served tempeh the first night i’d arrived in bali, i was thinking, “where’s the authentic balinese food?! why am i eating this western shiz?”miso-marinated tempeh // kitsch+cameraturns out i was pretty far off in that thinking. tempeh actually originated in indonesia, and it’s actually fairly good for you since it’s fermented & all that jazz. it’s really high in protein, too. i ended up eating a lot of tempeh in bali…mmm there was one dish called tempeh manis which is sweet and salty and soo delicious–and something that i have tried to recreate, although unsuccessfully. (if anyone has tips, let me know…)so this is not an indonesian recipe i’m sharing with you, but rather one that i made up when searching for ingredients to whip together for dinner one night.IMG_0234this ginger & miso-marinated tempeh dish quickly became a go-to for me, and i recently built it out for platejoy. it’s super simple, and easy to whip together on a weeknight. (the tempeh keeps the flavor of the marinade surprisingly well even though it only sits for a few minutes, this is a major plus since true marinating requires foresight.) it’s good with anything, so feel free to switch up the sides here if they don’t interest you!miso-marinated tempeh // kitsch+camerathe best endorsement though? i’ve caught my roommates making it, too, which warms my heart a lil.



  • 1 tbsp white miso paste
  • 2 tbsp white wine vinegar (i have an orange champagne vinegar from trader joe’s which i LOVE and highly recommend for this)
  • 1 1-inch piece fresh ginger
  • 1 package tempeh (8 oz)
  • 9 ounces butternut squash
  • 1/2 tablespoon brown sugar
  • 1 tablespoon oil, divided
  • 1/8 teaspoon cinnamon
  • 1 bunch swiss chard (roughly 3 cups, chopped)


  1. preheat oven to 400 degrees F.
  2. grate or finely chop ginger. set aside half, and mix the remainder in a medium bowl with miso paste and vinegar.
  3. cut tempeh into 1/2-inch strips. add to the bowl and set aside to marinate.
  4. bring a pot of water to boil. cut squash into 1-inch cubes. add squash to boiling water, cover and let simmer 5 minutes. drain, transfer to a baking sheet, and sprinkle with sugar, cinnamon, salt and half the oil.
  5. add tempeh to the same baking sheet and bake 15 minutes, flipping once halfway.
  6. Meanwhile, rinse and coarsely chop chard. heat remaining oil in a skillet over medium heat. add remaining ginger and chard. cover and cook 4 to 5 minutes. remove from heat, season with salt, pepper and a squeeze of lemon juice
  7. serve tempeh warm, alongside squash and swiss chard.

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