Maple Glazed Tempeh

I really don’t like tempeh: there is something about its aftertaste that just grosses me out. However, this recipe will really make it more than palatable: it is quite amazing! No aftertaste, great sauce, fun textures and superb flavours. Yup, it is all good!

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Here is what you need:

  • One large yellow onion, chopped thinly
  • 1 tsp oil (I used pistachio because I was feeling fancy, but any oil will do!)
  • 2 tbs maple syrup
  • 2 tbs tamari or soy sauce
  • 2 tbs sesame seeds
  • 1 tsp sriracha sauce
  • 1/3 cup water
  • 1 cup chopped nuts (I used pecans and walnuts)
  • 1 block of tempeh, cubed

Here is what you do:

  1. In a sauce pan, sauté the onions and nuts with the oil until the onions are translucent. Adjust the stove to medium heat.
  2. Meanwhile, in a large dish, mix the maple syrup, tamari, sesame seeds, sriracha and water. Add the tempeh cubes and stir until each piece is well coated. Let sit until the onions are ready.
  3. Add the tempeh and all the sauce in the sauce pan, and give a quick stir. Put on a lid and let sit until the tempeh is cooked through. Give a final stir and serve with warm rice and some greens. I used sprouts.

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This is great! The nuts add a nice bite to this comforting stir fry. The maple syrup flavour is subtle, but definitively there and makes the entire thing scrumptious. The sesame seeds also add their thing to the mix, which is always a good thing.

Let me know if you try this out or what you do with your tempeh!

9 thoughts on “Maple Glazed Tempeh

  1. Jan Schaper says:

    Looks tasty. By the way, I tried the kale pesto, substituting cilantro for the parsley because that is what was available fresh from the garden. I also added a little water because I like creamy pesto Turned out great . . . I actually used most of it to top my salads with!

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