Sweet and Hot Tempeh
Savor the perfect balance of bold flavors with this Sweet and Hot Tempeh recipe—a vegan sensation that's as delicious as it is simple to prepare. Tender tempeh is steamed to reduce bitterness, then pan-fried to golden perfection before being coated in a luscious, spicy-sweet glaze made with soy sauce, maple syrup, sriracha, garlic, and ginger. A touch of cornstarch thickens the sauce to a glossy consistency that clings beautifully to the tempeh. Finished with a sprinkling of sesame seeds and fresh sliced green onions, this dish is a feast for both the eyes and the palate. Ready in just 35 minutes, Sweet and Hot Tempeh is perfect served over fluffy rice, tossed into noodles, or stuffed into wraps for a satisfying plant-based meal that will keep you coming back for more. Ideal keywords: vegan tempeh recipe, sweet and spicy tempeh, quick plant-based dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 oz Tempeh
- 2 tbsp Vegetable oil
- 3 tbsp Soy sauce
- 2 tbsp Maple syrup
- 1.5 tbsp Sriracha sauce
- 1 tsp Rice vinegar
- 2 units Garlic cloves, minced
- 1 tsp Fresh ginger, grated
- 1 tsp Cornstarch
- 2 tbsp Water
- 2 units Green onion, sliced
- 1 tsp Sesame seeds
Instructions
Cut the tempeh into small cubes or bite-sized triangles.
Bring a small pot of water to a simmer and steam the tempeh for 5 minutes to reduce its natural bitterness. Remove and pat dry.
In a small bowl, whisk together the soy sauce, maple syrup, sriracha sauce, rice vinegar, minced garlic, and grated ginger to create the sauce base.
In a separate small dish, mix the cornstarch and water to create a slurry. Set both aside.
Heat the vegetable oil over medium heat in a large skillet or wok.
Add the tempeh to the skillet and cook for 6-8 minutes, flipping occasionally until all sides are golden brown.
Pour the prepared sauce over the tempeh in the skillet. Stir well to coat the tempeh evenly.
Lower the heat to medium-low and simmer for 2 minutes to let the flavors meld.
Add the cornstarch slurry to the skillet and stir continuously. Cook for another 1-2 minutes until the sauce thickens and clings to the tempeh.
Remove from heat and garnish with sliced green onions and sesame seeds.
Serve hot over rice, noodles, or use as a filling for wraps. Enjoy!
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2221 mg | 97% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 32.0 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1199 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
