Sticky Tempeh Strips with Sweet Jalapeño Glaze Recipe
User Reviews
5
Sticky Tempeh Strips with Sweet Jalapeño Glaze Recipe
Description
This recipe cuts tempeh into thin strips about 1/4 inch thick to ensure quick cooking and avoid any bitterness. The strips are marinated in a mixture of olive oil, soy sauce, and maple syrup until the tempeh absorbs the flavors. Chopped jalapeño and red onion are added along with garlic salt for seasoning. The tempeh strips are cooked in a hot skillet, flipping to develop even browning and caramelization on each side. The glaze thickens and sticks to the tempeh, providing a balance of sweetness and mild heat.
These sticky tempeh strips can be enjoyed alongside pancakes, waffles, or French toast, adding a savory-sweet protein component to breakfast or brunch. Serving them warm preserves their crisp exterior and tender inside.
For best texture, slice tempeh thin, and adjust marinating time according to taste preference—the longer it marinates, the deeper the flavor infusion. The tempeh is crispiest when freshly cooked but becomes more brittle upon cooling.
Ingredients
- 1 tempeh packaged 8-ounce
- 2 tablespoons olive oil or your choice of veggie oil
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 jalapeno pepper (if you want it less spicy be sure to cut out the seeds)
- ½ red onion
- ½ teaspoon garlic salt
Instructions
- Slice the tempeh in small strips about, 1/4 inch thick.
- In a flat dish or tupperware, whisk the oil, soy sauce, and maple syrup together until a brownish color develops.
- Place the tempeh in the mixture and let marinate for about 10 minutes. Make sure each side of the tempeh is under the liquid. You may need to turn over the strips on occasion.
- Meanwhile, finely chop the jalapeno and red onion and set aside.
- Heat a frying pan or skillet on medium heat.
- Remove the tempeh strips from the mixture and place on the heated pan. Pour excess oil mixture over the strips into the pan.
- Sprinkle the red onion, jalapeno, and garlic salt over the strips.
- Turn over the strips with a spatula or fork so that they are evenly browned on each side. Probably about 3-5 minutes on each side, but definitely eye it.
- Serve with pancakes, waffles, or french toast and of course with love!
Notes
- Slice tempeh about 1/4 inch thick for quicker cooking and less bitterness.
- Marinate tempeh strips for at least 10 minutes or overnight for stronger flavor.
- Serve strips warm for the best texture with crispy edges and tender centers.
- Note that tempeh becomes more brittle as it cools.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 800mg | 33% |
| Potassium | 304mg | 6% |
| Fiber | 0.4g | 2% |
| Sugar | 7g | 14% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
