Easy Marinated Tempeh
User Reviews
4.9
Easy Marinated Tempeh
Description
The recipe starts by cutting tempeh into small triangular pieces, increasing surface area for better marinade absorption. The marinade is a blend of maple syrup, balsamic vinegar, tamari (or soy sauce), avocado oil, and minced garlic, offering a combination of sweetness, acidity, saltiness, and umami. The tempeh soaks in this mix for 1 to 24 hours to develop flavor. Cooking involves pan-glazing where tempeh is first seared until golden and then the marinade is added to reduce and coat the pieces with a glossy glaze. This creates a pleasant caramelized exterior while the interior remains firm but tender.
Marinated tempeh is versatile and can be served as a protein component alongside vegetables, rice, or salads. The glaze adds flavor and visual appeal making it suitable for various meal contexts.
Ingredients
- 2 oz packages tempeh
- ¼ cup maple syrup
- ¼ cup balsamic vinegar
- 2 teaspoons avocado or olive oil
- 3 Tablespoons tamari soy sauce soy sauce or coconut aminos, low sodium
- 3 cloves garlic minced
- 1 Tablespoon avocado oil for cooking, or olive oil
Instructions
- Remove tempeh from package and chop into small triangles by cutting the tempeh in half width-wise. Cut each half in a star pattern to get 16 mini triangles per package of tempeh, 32 triangles total.
- In a small bowl combine maple syrup, balsamic vinegar, tamari, 2 teaspoons oil and minced garlic. Add tempeh triangles into a shallow dish with a large surface area, pour maple balsamic marinade over the tempeh, toss to coat and let tempeh marinate in the fridge for 1 - 24 hours. Stir the mixture a couple times while marinating, if possible.
- Pan-glaze the tempeh by heating 1 Tablespoon avocado oil in a large skillet over medium-high heat. Once oil is hot, add the tempeh (without pouring the marinade in) and cook until golden brown on each side, allowing 4-5 minutes per side. Pour the maple balsamic marinade into the pan with the tempeh and simmer another 5-7 minutes, or until the sauce has reduced creating a glaze on the tempeh. Toss the tempeh a couple times during this process.
- Once the sauce has thickened and all tempeh pieces are coated, the tempeh is ready to be served. I recommend serving it over rice, cauliflower rice or another grain and a veggie side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 226kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 17g | 34% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 260mg | 11% |
| Potassium | 338mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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