Whether you are new to tempeh or it is a staple in your household, this hearty and flavorful protein-packed dish is sure to please. Tempeh is a fermented product that contains prebiotics and may help to decrease cholesterol levels. It is a very versatile plant based protein that makes a wonderful addition to any diet. This flavorful recipe is great paired with rice and steamed vegetables or a fresh green salad with your favorite dressing.
Tempeh is a traditional Indonesian soy product. It is high in protein and rich in many nutrients including B-vitamins, iron, calcium, and magnesium.
RECIPE PDF:
Number of Servings: 2 (about 7 strips each)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
2 tbsp vegetable oil
1 8oz package tempeh, cut into 1/2" strips - you will get about 14 strips (see note)*
2 tbsp white miso
1/3 cup water
1 tbsp soy sauce (or tamari for gluten free)
2 tbsp mirin
2 tbsp balsamic vinegar
2 tbsp maple syrup
2 tsp toasted sesame oil (or other vegetable oil or hot pepper oil)
1 scallion, thinly sliced for garnish (optional)
Tools You Will Need
Skillet (preferably non-stick or cast-iron)
Tongs to flip tempeh
Instructions
1) In a medium frying pan, heat 2 tbsp vegetable oil until hot but not smoking. Once heated, place the tempeh strips in the pan and let them fry until both sides become golden, approximately 2-3 minutes per side. Work in batches if needed. Remove tempeh from pan and set aside on a plate.
2) In a small bowl, whisk miso and and water together until miso is dissolved. Add tamari, mirin, balsamic vinegar, maple syrup and oil to miso and whisk again.
3) Place fried tempeh back in pan and turn heat to medium low. Pour sauce over tempeh and bring to a low simmer. Heat until sauce reduces and thickens, stirring occasionally, about 5 minutes. One sauce has reached desired thickness, remove from heat, garnish with scallion if desired, and serve.
Recipe adapted from Joy of Kosher at https://www.joyofkosher.com/recipes/szechwan-tempeh/, author Jamie Geller, March 7, 2011.
Notes
*For improved digestion, boil tempeh for 6-8 minutes first (optional).
Let me know what you think!
If you made this recipe let me know how you liked it in the comments or feel free to ask me any questions! On instagram? Tag me @theplantpath.nutrition to show me how it turned out!
Nutrition Facts (7 strips)
