Maple-Soy Glazed Tempeh

Maple soy glazed tempeh is a sweet and savory dish that pairs the umami of soy sauce with the richness of maple syrup. The smoky paprika and ginger add layers of flavor, while the optional heat from sriracha or chili flakes makes it even more exciting. This dish is perfect for adding a protein-packed punch to grain bowls or as a side dish for a hearty meal. The glaze caramelizes on the tempeh, making each bite deliciously sticky and satisfying.

Fun fact: Tempeh is made from fermented soybeans, making it a protein-rich and probiotic-packed food!

Learn more about tempeh at Wikipedia

Ingredients

1 block (8 oz) tempeh, cut into thin strips or cubes
1 tbsp olive oil or sesame oil
2 tbsp soy sauce or tamari
1 tbsp maple syrup
1 tsp rice vinegar
1/2 tsp smoked paprika
1/4 tsp ground ginger
1 clove garlic, minced
1/2 tsp sriracha or chili flakes (optional, for heat)
1 tbsp water (if needed for thinning sauce)

Instructions

Steam tempeh for 10 minutes to remove bitterness (optional but recommended).
In a bowl, whisk together soy sauce, maple syrup, rice vinegar, smoked paprika, ginger, garlic, and sriracha.
Heat oil in a pan over medium heat.
Add tempeh and cook for 2-3 minutes per side until golden brown.
Pour the sauce over tempeh and simmer for 2-3 minutes, flipping tempeh to coat evenly. Add water if sauce thickens too much.
Once glazed and caramelized, remove from heat.