Marinade the tempeh overnight is possible, the flavour hit will be well worth it!
2 tbs toasted sesame oil
2 tbs tamari or coconut aminos
2 tbs maple syrup
1/4 ts red chili flakes
2 tbs almond butter
Juice of one lime
280 gm packet of tempeh (approx)
Sesame seeds and spring onion to garnish
Combine all ingredients except the tempeh and garnish's in a bowl and mix to combine.
Chop your tempeh up into bite size pieces, any shape you want.
Add the tempeh to the marinade and coat thoroughly. Cover the marinade and place in the fridge overnight or for at least 3 hours.
When you're ready to cook the tempeh, preheat your oven to 180 c degrees.
Spread the tempeh out onto a lined baking tray and set the remaining marinade aside.
Bake for 20-30 minutes until golden brown, remove from the oven and drizzle the remaining marinade on top, garnish with sesame seeds and spring onions.
Serve with sides, maybe roast veg, saute'd greens and a lil kraut!