Maple Mustard Tempeh
Sweet, sticky, and oh so savory and delicious, my Maple Mustard Tempeh is the perfect way to create a quick and easy meal. It comes together in less than 20 minutes, offers 23 grams of protein per serving, and, most importantly, is wholesome and filling. This recipe also uses pantry-friendly ingredients while being incredibly versatile. So what are you waiting for? Give it a go to be delighted and amazed.
TRICKS FOR COOKING TEMPEH
Never had tempeh before? Don’t have a meltdown. This block of soybeans is pretty magical if you ask me, so let me explain why. Because it is fermented, it is easier to digest and because it is made with soy beans, it is packed with protein (there are non-soy versions out there but most likely your local store only carries a soy option). Lastly, because it is quite neutral in flavor, it is very customizable in how you can season it. Now, before we dive into this Maple Mustard Tempeh recipe, here are some of my favorite tricks for cooking tempeh.
- Steaming the tempeh helps to reduce bitterness. Because this recipe is sautéed on the stovetop with water (and other sauce ingredients), this helps to steam the tempeh making it taste better.
- Browning the tempeh and giving it some color helps to bring out its nutty flavor making it taste scrumptious.
- Tempeh loves bright and zippy flavors. That’s why the sauce for this recipe has mustard and lime juice. This combined with the sweetness from the maple syrup makes for a well-rounded flavor that complements the tempeh beautifully.
HOW TO CUT TEMPEH
Ok, truth be told I always get a major headache when I have to describe how to cut tofu or tempeh. But because I’m an angel (and because I love this Maple Mustard Tempeh so very much) I’m going to do my best. If these words don’t make sense, simply look at the picture and try your hardest—it will be ok.
To cut the tempeh into 24 cubes, you will need to place the tempeh in front of you horizontally. Then cut the tempeh in half, then cut those halves in half, then cut those halves in half. Now, you will be left with 8 strips. Cut each strip into 3 cubes. Oof, I hope that helps.
Also, if you need some more inspiration on how to cut/prep tempeh, check out my friend Nisha’s thorough blog post all about it!
EASY PREP FOR THIS MAPLE MUSTARD TEMPEH
Heads up, y’all! This Maple Mustard Tempeh comes together very quickly on the stove so you will need to gather and prep your ingredients before you start cooking. For the sauce, I do like to add different ingredients at different times to make sure things don’t burn. Please follow the instructions in the recipes so you have a nice time, ok? There’s enough drama happening in the world.
COOKING THE MAPLE MUSTARD TEMPEH
Cooking this Maple Mustard Tempeh is a flash in the pan. First, you will brown the cubed tempeh until golden. Then you will add the sauce ingredients in two stages. By the end of cooking, the sauce will become bubbly and sticky, coating the tempeh gorgeously!
HOW TO SERVE THIS MAPLE MUSTARD TEMPEH
This Maple Mustard Tempeh is begging to be served with a cooked grain like my Easy Baked Rice, some fluffy quinoa, or squiggly noodles. To make this a complete meal, your favorite steamed vegetable would be a lovely addition. Lastly, this tempeh is fantastic to serve over some fresh greens to make a hearty salad or served in lettuce cups with shredded carrots.
ENJOY
I hope that you try this Maple Mustard Tempeh recipe! I am always on the hunt for adding more protein into my diet and this tempeh is a great one to add to your rotation. If you do make it, please let me know in the comments below. I would love to hear from you. Happy cooking, friends.
-Timothy
IF YOU LIKE THIS RECIPE, TRY THESE:
Maple Mustard Tempeh
Ingredients
- 8 ounces tempeh
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons tamari
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 2 tablespoons lime juice
- 1 tablespoon yellow mustard
- Big pinch garlic powder
- Big pinch cayenne pepper (optional)
- Freshly cracked black pepper, to taste
Instructions
- Prepare the ingredients: This recipe comes together very quickly so you will need to prepare everything before you start cooking. First, cube the tempeh into bite-sized pieces and set them aside. If you refer to the images above, you can cut the tempeh block into 24 cubes. They don't need to be perfect! Next, in a small bowl, combine the maple syrup, tamari, water and rice vinegar. Mix well and set aside. In a separate small bowl, combine the lime juice, mustard, garlic powder, cayenne pepper, and black pepper. Mix well and set aside.
- Pan-fry the tempeh: Now that everything is organized, you are ready to cook! In a medium to large skillet over medium-high heat, drizzle in the oil. Once hot, add the tempeh and immediately mix well to coat. Let the cubes cook for 2-3 minutes on one side until deeply golden brown, then flip and continue to cook them for an additional 2-3 minutes on the other side until equally golden brown.
- Add the first round of sauce ingredients: Once the tempeh is golden and crispy, add the maple-tamari-water mixture and reduce the heat to medium. Mix well and cook for about 5 minutes or until the mixture begins to thicken and reduce. (It should still be saucy at this point and will continue to thicken in the next step.)
- Add the second round of sauce ingredients: Once the sauce has reduced, add the mustard-lime mixture and immediately mix well to coat each piece of tempeh. Cook for 2 to 3 additional minutes, mixing often. Once the sauce becomes thick and bubbly, it will glaze the tempeh pieces beautifully. At this point, you can turn off the heat.
- Serve and enjoy: This tempeh can be eaten on its own, over rice, quinoa, or noodles, and is fantastic served with steamed vegetables. It is also delicious served hot, warm, or chilled.
This recipe is fabulous! Of all the vegan protein options tempeh is my least favorite. Your recipe makes it so delicious! I will definitely make again. I didn’t have. Yellow mustard so I substituted stone ground and it still worked. Thank you!
Hi Monique! Thank you so much for this lovely review! Thrilled to hear you liked it. Tempeh is a little tricky but once you can make it delicious, you will crave it! And yes, you can use any kind of mustard for this recipe. Thanks for being here and happy cooking.
This recipe is quick, easy, and doggone delicious to boot. I had just picked up a block of tempeh on a grocery shopping whim. When I got home I was thrilled to find your recipe in my email inbox. Kismet! Served it up with brown rice and steamed broccoli for a lovely meal. Many thanks!
Hi there! Thank you so much for this lovely review. I am very happy to hear you served it with brown rice and broccoli—that’s exactly how I like to enjoy it, too. Thank you for being here and happy cooking!
The new tempeh recipe is awesome. Made it so quickly and it was absolutely delicious. Thanks. It’s a keeper.
Oh so happy to hear, Stephanie! Thank you so much for letting me know. Have a lovely week!