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Grilled Marinated Tempeh
with Asian chimichurri / rice / eggplant

Active: 40 Total: 60
With its unique Asian flavors, the bright herby chimichurri in this dish is great served over both the marinated tempeh and eggplant.
Smarts #1: If using the grill, be sure to slice the tempeh and eggplant in a size and shape that won't fall through the grill grates. If you prefer, substitute asparagus or zucchini. If cooking on the stovetop, you can cube the eggplant.
Smarts #2: If making Thursday's meal, be sure to set aside a small amount of chimichurri for that night.
Cooking methods: This recipe includes instructions for using the grill or oven. Select your preferred method.

Ingredients

Metric
Servings:
4
White or Brown Rice:
  • Rice, uncooked white or brown - 1 cup
Asian Chimichurri (for 2 nights):
  • Jalapenos - 1, chopped (seeds removed for less heat)
  • Cilantro leaves - 1 cup, loosely packed
  • Parsley leaves - 1 cup, loosely packed
  • Garlic - 3 cloves
  • Shallots - 2 cloves
  • Lime juice - 2 Tbsp
  • Vinegar, rice - 1 1/2 Tbsp
  • Oil, toasted sesame - 1 tsp
  • Soy sauce, low-sodium - 1 tsp
  • Salt - 1/2 tsp
  • Oil, cooking - 1/4 cup, plus more if needed
Grilled Marinated Tempeh:
  • Oil, cooking - 1 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Honey - 2 tsp
  • Garlic powder - 1 tsp
  • Coriander, ground - 1 tsp
  • Tempeh - 12 oz, sliced into thick strips (sub extra-firm tofu)
  • Water - 1/2 cup
Roasted Garlic Eggplant:
  • Eggplants, Chinese or Japanese - 1 1/2 lbs, sliced into 1” / 2.5 cm strips (sub Italian)
  • Garlic - 3 cloves, chopped
  • Oil, olive - 3 Tbsp

Nutrition Facts

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Choose Cooking Method

Prep

  1. Make marinade - (If prepping right before cooking, get grill heating while tempeh marinates.) Combine cooking oil (portion for tempeh), soy sauce (portion for tempeh), vinegar (portion for tempeh), honey, garlic powder, and ground coriander. (Can be done up to 5 days ahead)
  2. Tempeh - Slice tempeh into strips. (Can be done 1 day ahead)
  3. Steam and marinate tempeh - Combine tempeh and water in a microwave-safe bowl. Cover loosely with a paper towel. Steam in the microwave on high for 2 minutes. Drain off water. Pour marinade over tempeh and gently toss to combine. Set aside for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  4. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  5. Make chimichurri - (This makes enough for 2 nights.) Chop jalapenos. In a blender or food processor combine cilantro, parsley, jalapenos, garlic cloves (portion for chimichurri), shallots, lime juice, vinegar (portion for chimichurri), toasted sesame oil, soy sauce (portion for chimichurri), salt, and cooking oil (portion for chimichurri). Blend until nearly smooth. (Can be done up to 5 days ahead)
  6. Eggplant / Garlic (portion for eggplant) - Prep as directed. Be sure to slice eggplant so that slices can rest on the grill grates without falling through. (Can be done 1 day ahead)
  7. Season eggplant - Toss together eggplant, garlic (portion for eggplant), olive oil, and some salt.

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Make

  1. Remove tempeh from marinade (discard marinade). Season with some salt and pepper.
  2. Heat grill to 450F / 232C degrees, keeping one part over direct heat and one part over indirect heat.
  3. Brush grates with some oil and place tempeh and eggplant slices over direct heat. Sear on all sides until grill marks show and then move to indirect heat.
  4. Cover and continue cooking until eggplant is tender and tempeh is warmed through.
  5. If rice was made ahead, reheat in the microwave.
  6. Serve tempeh and eggplant over rice. Top with chimichurri (reserve ¼ cup of chimichurri for Thursday night; this is for 4 servings, adjust if customizing). Enjoy!

Prep

  1. Make marinade - (If prepping right before cooking, get oven heating while tempeh marinates.) Combine cooking oil (portion for tempeh), soy sauce (portion for tempeh), vinegar (portion for tempeh), honey, garlic powder, and ground coriander. (Can be done up to 5 days ahead)
  2. Tempeh - Slice tempeh into strips. (Can be done 1 day ahead)
  3. Steam and marinate tempeh - Combine tempeh and water in a microwave-safe bowl. Cover loosely with a paper towel. Steam in the microwave on high for 2 minutes. Drain off water. Pour marinade over tempeh and gently toss to combine. Set aside for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  4. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  5. Make chimichurri - (This makes enough for 2 nights.) Chop jalapenos. In a blender or food processor combine cilantro, parsley, jalapenos, garlic cloves (portion for chimichurri), shallots, lime juice, vinegar (portion for chimichurri), toasted sesame oil, soy sauce (portion for chimichurri), salt, and cooking oil (portion for chimichurri). Blend until nearly smooth. (Can be done up to 5 days ahead)
  6. Eggplant / Garlic (portion for eggplant) - Prep as directed. (Can be done 1 day ahead)
  7. Season eggplant - Toss together eggplant, garlic (portion for eggplant), olive oil, and some salt.

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Make

  1. Remove tempeh from marinade (discard marinade). Season with some salt and pepper.
  2. Heat oven to 450F / 232C.
  3. Lightly spray a sheet pan with some nonstick cooking spray or brush with some oil. Spread eggplant and tempeh out in a single layer (use two sheet pans if needed). Bake, turning eggplant and tempeh halfway through cooking, until tender, 20 to 25 minutes.
  4. If rice was made ahead, reheat in the microwave.
  5. Serve tempeh and eggplant over rice. Top with chimichurri (reserve ¼ cup of chimichurri for Thursday night; this is for 4 servings, adjust if customizing). Enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (31)
Gluten-free (2)
Paleo (1)
Vegetarian (2)

19 reviews

The sauce is delicious and the small pork tenderloins always come out great.

By: Sara
Posted: May 19, 2022
Diet: Original
0 Helpful

Used an airfryer for the pork - it turned out really well. We're not big fans of eggplant, so we had roasted asparagus instead. Overall, turned out pretty well. Glad I made the sauce ahead of time.

By: Jennifer
Posted: Jul 27, 2021
Diet: Original
0 Helpful

This chimichurri is the best ever! It is absolutely, hands down tasty on everything. I used Italian parsley and liked the fish sauce addition. I subbed roasted carrots and cauliflower for eggplant. Delicious with those veggies and the pork tenderloin. Will make again and again.

By: Nancy
Posted: Jul 01, 2021
Diet: Paleo
0 Helpful

The Asian chimichurri was great. ISuper garlicky, but that could be my fault.

By: Alana
Posted: Jun 29, 2021
Diet: Original
0 Helpful

The sauce was really delicious. (I was skeptical about the fish sauce but was not overwhelming ). The pork marinade added some flavor, but maybe not my favorite. I didn't even try the veggies.

By: Johanna
Posted: Jun 25, 2021
Diet: Original
0 Helpful

Amazing! Especially the sauce!

By: Becca
Posted: Jun 22, 2021
Diet: Original
0 Helpful