Description
A quick and foolproof guide to transforming tempeh into a golden, tangy, slightly sweet dish perfect for weeknights or meal prep.
Ingredients
Scale
- 1 block of tempeh, cut into 1/2–3/4” cubes
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 2 tablespoons maple syrup or date syrup
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon oil for searing
Instructions
- In a small bowl, combine the Dijon mustard, white wine vinegar, date or maple syrup, minced garlic, salt, and pepper. Stir until smooth.
- Place a non-stick pan over medium heat and warm it up for a minute.
- Cut the tempeh into cubes and pat dry with a paper towel.
- Add a splash of oil to the pan, then add the tempeh cubes. Sear for about 8–10 minutes, stirring frequently, until golden brown on all sides.
- Reduce heat to medium-low and pour in the prepared glaze. Toss the tempeh until the glaze thickens and coats the pieces, about 3–5 minutes.
- Transfer to a serving plate and enjoy immediately.
Notes
For best results, ensure tempeh is dry before cooking, and adjust the glaze to your taste by altering sweetener levels.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Indonesian-American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 0mg