Grilled Tempeh with Watercress

Instructions

1. 1

   Whisk together tamari, maple syrup, balsamic vinegar, minced garlic, and grated ginger in a shallow bowl to create the marinade.

   Tip: Prepare this while your grill preheats for efficiency.

2. 2

   Place tempeh planks in the marinade, coating both sides generously. Let sit for 10-15 minutes to absorb flavors.

   Tip: Tempeh's porous texture absorbs marinades beautifully, so don't skip this step.

3. 3

   Heat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.

   Tip: Test heat by holding your hand 4 inches above the grill—you should feel warmth after 3 seconds.

4. 4

   Grill tempeh planks for 4-5 minutes per side until charred and crispy at the edges, reserving excess marinade.

   Tip: Don't move the tempeh around too much—let it develop a golden crust for better texture and flavor.

5. 5

   While tempeh cooks, whisk tahini with lemon juice and water to create a creamy drizzle sauce. Season with salt and pepper to taste.

   Tip: The sauce should be pourable but not too thin—adjust water gradually if needed.

6. 6

   In a separate pan, heat 1 tablespoon of olive oil over medium heat and sauté sliced shallots until golden and crispy, about 5-7 minutes. Season with salt.

   Tip: Stir frequently to ensure even browning and prevent burning.

7. 7

   Toss fresh watercress with remaining 2 tablespoons of olive oil, salt, and pepper in a large bowl.

   Tip: Handle watercress gently to preserve its delicate leaves.

8. 8

   Arrange grilled tempeh on serving plates, top with dressed watercress, drizzle with tahini sauce, and garnish with crispy shallots.

   Tip: Serve immediately while tempeh is warm and shallots are still crispy.