As far as I can tell, the only people eating tempeh are vegans and the only places serving it are vegan restaurants. That’s really too bad, because it’s great! I’ll be honest. The first time I saw it and was told what it was, I was kinda skeptical. Fermented soy beans? Doesn’t exactly sound appetizing and it looks like no other food I’ve seen.
Maple Balsamic Glazed TempehPrint Recipe
- 1 pack noblebean tempeh
- 1/2 cup water
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 2 tbsp oil
- 1 tbsp tamari
- 1 clove garlic, minced
- salt & pepper, to taste
If frozen, defrost the tempeh in the fridge overnight.
Cut the tempeh into triangles or strips (I prefer thin triangles).
Prepare the marinade my mixing all the ingredients together in a bowl big enough to fit the tempeh.
Marinate the tempeh for 30 minutes in the fridge.
In a frying pan, on medium heat, cook the tempeh and marinade for 15-20 minutes (or until the marinade has evaporated).
Turn the tempeh frequently to avoid burning or overcooking.
Serve with fresh veggies, over rice, quinoa, or noodles. You can also prepare a basic balsamic vinaigrette for the rest of your dish if you like.