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Marinated tempeh finished cooking in a large skillet.
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4.92 from 24 votes

Easy Marinated Tempeh

This easy marinated tempeh is my favorite way to cook tempeh. The maple balsamic sauce gives the tempeh so much flavor!
Prep Time1 hour
Cook Time12 minutes
Total Time1 hour 12 minutes
Course: Lunch/Dinner
Cuisine: American
Keyword: tempeh
Servings: 6


  • 2 8 oz packages tempeh
  • ¼ cup maple syrup
  • ¼ cup balsamic vinegar
  • 2 teaspoons avocado or olive oil
  • 3 Tablespoons low sodium tamari soy sauce or coconut aminos
  • 3 cloves garlic minced
  • 1 Tablespoon avocado or olive oil for cooking


  • Remove tempeh from package and chop into small triangles by cutting the tempeh in half width-wise. Cut each half in a star pattern to get 16 mini triangles per package of tempeh, 32 triangles total.
  • In a small bowl combine maple syrup, balsamic vinegar, tamari, 2 teaspoons oil and minced garlic. Add tempeh triangles into a shallow dish with a large surface area, pour maple balsamic marinade over the tempeh, toss to coat and let tempeh marinate in the fridge for 1 - 24 hours. Stir the mixture a couple times while marinating, if possible.
  • Pan-glaze the tempeh by heating 1 Tablespoon avocado oil in a large skillet over medium-high heat. Once oil is hot, add the tempeh (without pouring the marinade in) and cook until golden brown on each side, allowing 4-5 minutes per side. Pour the maple balsamic marinade into the pan with the tempeh and simmer another 5-7 minutes, or until the sauce has reduced creating a glaze on the tempeh. Toss the tempeh a couple times during this process.
  • Once the sauce has thickened and all tempeh pieces are coated, the tempeh is ready to be served. I recommend serving it over rice, cauliflower rice or another grain and a veggie side.


Serving: 1/6 of recipe | Calories: 218kcal | Carbohydrates: 22g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 365mg | Fiber: 6g | Sugar: 10g