Sticky Sesame Tempeh (Vegan)
This luscious Sticky Sesame Tempeh will turn you into a tempeh lover! And with 24 grams of plant-based protein per serving, it makes a great base for bowls, salads, and wraps.
Ingredients
- 2 8 oz packages tempeh
- 3 tbsp maple syrup
- 1 tbsp organic brown sugar
- 2 tbsp toasted sesame oil
- 4 tbsp low-sodium soy sauce
- 4 tbsp tomato paste
- 2 tbsp apple cider vinegar
- 1.5 tbsp chili garlic sauce
- 1 tbsp canola oil
- Sesame seeds To garnish (optional)
Instructions
- Slice each block of tempeh in half so that you have four thin rectangles. Cut each of these rectangles into four triangles, sixteen triangles total.
- Fill a steamer pot with water and steam the tempeh for 10 minutes.
- As the tempeh is steaming, make the sauce. Add maple syrup, organic brown sugar, tomato paste, apple cider vinegar, soy sauce, sesame oil, and chili garlic sauce to a bowl and whisk together until smooth.
- Drain the tempeh and let it air dry to get rid of excess moisture.
- Add canola oil to a skillet and heat on medium-high. Place tempeh triangles in the skillet and cook until browned, about 5 minutes. Flip the tempeh over and cook for another 5 minutes. You may have to cook the tempeh in multiple batches and add more oil depending on the size of your skillet.
- Turn the heat down to medium-low and add the sauce. Coat tempeh evenly in the sauce. Heat until the sauce is slightly bubbly and the sugar has begun to caramelize.
- Serve over rice with your favorite stir-fried vegetables. Spoon some extra sauce over the tempeh and garnish with sesame seeds.