Maple Dijon Glazed Tempeh. Pan-seared tempeh glazed with maple, Dijon and cider vinegar for a meat-free dinner main. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A savory-sweet tempeh main
Searing plain tempeh gives its edges color before a maple-Dijon glaze goes into the skillet. Vinegar keeps the sauce sharp, and a little vegetable broth helps it coat without becoming candy.
The thirty-minute timing and four portions are working estimates. Tempeh brands and slice thickness vary, so the final texture needs a trial.
Slice and check labels
Two standard eight-ounce blocks provide the starting amount. Slice them evenly so all pieces reach the same pan color. Plain soy tempeh is intended; grain blends may bring wheat or other allergens.
Dijon is a mustard allergen and brand formulations vary. Do not assign a vegan or gluten-free label to a packaged ingredient combination before checking every label.
Ingredients for 4 portions
| Ingredient | Amount | Use |
|---|---|---|
| Plain tempeh | 16 ounces | Two eight-ounce blocks, sliced into thin triangles. |
| Neutral oil | 2 tablespoons | For skillet, divided if cooking in batches. |
| Pure maple syrup | 3 tablespoons | Glaze. |
| Dijon mustard | 2 tablespoons | Glaze; check label. |
| Apple cider vinegar | 1 tablespoon | Glaze acidity. |
| Low-sodium vegetable broth | 1/4 cup | Loosens glaze. |
| Garlic powder | 1/2 teaspoon | Glaze seasoning. |
| Fine salt | 1/8 teaspoon | Taste with the chosen mustard. |
Step-by-step method
- Slice two eight-ounce blocks of plain tempeh into even thin triangles. Whisk 3 tbsp pure maple syrup, 2 tbsp Dijon, 1 tbsp cider vinegar, 1/4 cup vegetable broth, 1/2 tsp garlic powder and 1/8 tsp salt in a bowl.
- Heat 2 tbsp neutral oil in a large nonstick skillet over medium heat, using batches if necessary. Sear tempeh about four to five minutes per side until browned; turn carefully to keep slices intact.
- Pour the measured glaze into the skillet, lower heat and turn tempeh until coated. Simmer about three to five minutes until sauce lightly clings and tempeh is heated through; maple can scorch over high heat.
- Divide into four provisional portions and spoon remaining glaze over them. Record tempeh brand, bitterness, browning and sauce thickness in a kitchen trial.
Sear before glazing
Use medium rather than fierce heat and leave enough pan space for browning. If the skillet is crowded, cook the tempeh in two batches using the measured oil.
Add the glaze only after pieces are browned. Maple syrup introduced at the start of a long sear is more likely to burn than coat.
Get a clinging sauce
Whisk the syrup, Dijon, cider vinegar, broth and seasonings before they hit the hot pan. Turn slices as the liquid reduces until each has a thin shiny coating.
If the glaze tightens too fast, note heat and pan width and loosen with a measured spoonful of broth in a revised test. Do not promise a thick lacquer without checking the brand and actual reduction.
Serve and store
Pair with rice or roasted vegetables for a full meal; sides are not included in the four tempeh portions. Spoon any skillet sauce over at service.
Refrigerate leftovers promptly and test reheat texture before adding a make-ahead claim. A title using 'meat-free' should not be interpreted as an allergy guarantee.
Tempeh questions
Is it tofu?
No. The base specifies firm fermented soy tempeh, sliced for searing.
Can I use pancake syrup?
Not as a measured substitute for pure maple syrup without checking sweetness and glaze set.
When is the sauce added?
After browning, so the maple component spends less time over heat.
Further reading and related Chefly recipes: UC San Diego maple-glazed tempeh. These are relevant references and other dishes, not evidence that this proposed formula was tested.
Allergens: Soy; Mustard; Check broth and tempeh for wheat or other grains. Review packaged ingredients and cross-contact before serving.
Print
Maple Dijon Glazed Tempeh
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Four portions of seared tempeh with a sweet-sharp maple mustard glaze.
Ingredients
- 16 ounces Plain tempeh
- 2 tablespoons Neutral oil
- 3 tablespoons Pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1/4 cup Low-sodium vegetable broth
- 1/2 teaspoon Garlic powder
- 1/8 teaspoon Fine salt
Instructions
- Slice two eight-ounce blocks of plain tempeh into even thin triangles. Whisk 3 tbsp pure maple syrup, 2 tbsp Dijon, 1 tbsp cider vinegar, 1/4 cup vegetable broth, 1/2 tsp garlic powder and 1/8 tsp salt in a bowl.
- Heat 2 tbsp neutral oil in a large nonstick skillet over medium heat, using batches if necessary. Sear tempeh about four to five minutes per side until browned; turn carefully to keep slices intact.
- Pour the measured glaze into the skillet, lower heat and turn tempeh until coated. Simmer about three to five minutes until sauce lightly clings and tempeh is heated through; maple can scorch over high heat.
- Divide into four provisional portions and spoon remaining glaze over them. Record tempeh brand, bitterness, browning and sauce thickness in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: roughly 10-minute sear and five-minute glaze reduction; no marinade.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Serving Size: One quarter of the glazed tempeh