Sticky Tempeh

5 from 1 vote

This easy sticky tempeh is all done in under 30 minutes, making it an amazing weeknight dinner to serve over rice with a side of vegetables. This meal is packed with plant-based protein + fiber and the sweet and savory Asian sauce features only simple ingredients such as soy sauce, sweetener, ginger and garlic. 100% vegan, vegetarian and easy to make gluten-free.

Prep Time10

Cook Time20

Total Time30

Course: dinner

Cuisine: asian-inspired

Keyword: healthy, tempeh, Vegan, vegetarian

Servings:

Calories: 359kcal

Author: Jessica Laroche

Ingredients

8 oz tempeh
¼ cup soy sauce
¼ cup maple syrup
1 tbsp rice vinegar
1 tsp fresh ginger grated
2 cloves of garlic crushed
2 green onions finely chopped
1 tsp cornstarch

Instructions

In the pan you want to use to roast the tempeh, add some water about halfway up and bring to a simmer.
Then, slice the tempeh in strips and add to the simmering water. Keep boiling for about 10 minutes and then drain and pat dry the tempeh with a towel. Wipe dry the pan and put it back on the stove.
Spray some oil in the pan (or add some sesame oil for more flavor) and then roughly crumble the tempeh using your fingers right over the pan (keep the chunks larger at first, they will keep breaking up while cooking).
While the tempeh is roasting, also whisk together in a bowl the soy sauce, maple syrup, rice vinegar, garlic, ginger and cornstarch. Set aside.
Stir often and cook the tempeh on medium heat until slightly browned, about 10 minutes. Once done, then add the green onions, stir and cook for about 1-2 more minutes. Pour the sauce over (careful for splashes, this can be done away from the heat to avoid getting burnt) and keep cooking until thick, stirring often, which should take only a few minutes. Scrape the bottom of the pan to dislodge all the caramelized bits.
Serve over rice garnished with sesame seeds with a side of vegetables, such ads broccoli, carrot, cauliflower or bok choy.

Video

Notes

Store leftovers in an air-tight container in the fridge for up to 4-5 days. Reheat using the microwave or on the stove.
Don't skip boiling the tempeh first! It tenderizes its texture and also, remove a lot of its natural bitterness.
I like to serve over rice with a green veggie on the side, but you can also use over salads, noodles, in burrito wraps, etc. Check out the blog post for more ideas!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition