Maple Mustard Tempeh

Savory, sticky, and perfectly sweet, this Maple Mustard Tempeh comes together in less that 20 minutes and is packed with protein. Perfect for serving with cooked grains and steamed vegetables.

Course Main Course

Prep Time 5

Cook Time 15

Servings

Calories 417

Author Timothy Pakron

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.

Notes

The sauce ingredients are split up and added at different times to prevent burning and overcooking of certain ingredients. Please keep this in mind and don't cheat or you will get in trouble.

Nutrition