Easy Marinated Tempeh
This easy marinated tempeh is my favorite way to cook tempeh. The maple balsamic sauce gives the tempeh so much flavor!
Servings: 6
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1/6 of recipe | Calories: 218kcal | Carbohydrates: 22g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 365mg | Fiber: 6g | Sugar: 10g