Baked Thai Tempeh Triangles

from The Healthy Hedonist.

1 lb of tempeh (2 8 oz packages)
1/4 cup apple juice or cider
1/2 cup water
2 T maple syrup
1/4 cup shoyu (we used tamari)
2 T fresh lemon juice (meh, abouts 1/2 a lemon)
1/4 cup canola oil
1 T red Thai curry paste
1/2 cup chopped fresh cilanto (whoops, we didn't have this)
3 garlic cloves (we minced 'em)

Preheat oven to 350. Cut the tempeh into 12 triangles (each pack into 12, so 24 triangles). Give it a quick steam (it will help it absorb the marinade), maybe 5 mins or so. While that's going, hit up the marinade: whisk the juice, water, syrup, shoyu, lemon juice, and oil in a medium bowl. Stir in the curry paste, cilantro, and garlic cloves. Lay out the tempeh in a single layer in some sort of baking dish, pour the marinade over it. Bake, turning once halfway through, until golden brown and it seems like it's taken in most of the marinade. Probably 40-45 minutes.

She recommends a 9 x 11 pan, but i think we fit it tightly into an 8 x8, which upped the marinade level. A good thing, since the second side soaks up less, so the more you can get in the first go...If anyone tries it with the tempeh completely covered (maybe doubling the marinade amount?) lemme know.

Verdict: very yummy, and i like the texture of tempeh! Would (and will) definitely make this recipe again.