Description
Four portions of seared tempeh with a sweet-sharp maple mustard glaze.
Ingredients
Scale
- 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