Tempeh. Are you familiar?! Up until a couple of years ago I was really more of a tofu girl, but after a few experiments – not all of them successful(!) – I have come to love tempeh just as much, if not more than its soy-cousin. Similar to tofu, I have found that tempeh just needs a little love and attention to transform it from palatable to delectable. Today I want to share my go-to tempeh recipe with you- Sticky Maple Balsamic Glazed Tempeh. Is your mouth already watering?! I know, there are few dishes that can’t be improved with a glug of maple syrup and a splash of balsamic vinegar… amiright?!
Tempeh is chewier and nuttier than tofu, I find that it can also be a little bitter if you don’t cook it with something a touch sweet. The maple syrup does the trick in this recipe, and the fruity balsamic vinegar balances the sweetness out with a tangy punch. Both of these flavours beautifully compliment the natural earthy taste of the tempeh. Another reason why I love this recipe: no marinating required! Just throw the ingredients together in one dish, and you are ready to go. Enjoy!
- 1 package of tempeh
- ½ cup balsamic vinegar
- ¼ cup maple syrup
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 2 tbsp tamari or low sodium soy sauce
- 1½ tsp dried thyme
- Preheat the oven to 350F/175C
- Slice the tempeh into ¾ inch slices
- Mix the vinegar, syrup, oil, tamari, garlic and thyme in a 9x9 glass baking dish, and place the tempeh in the dish ensuring the slices are equally spaced. They should be about half-submerged
- Cover the dish with foil and bake in the oven for 20 minutes
- Remove from the oven and flip each slice over, return to the oven uncovered and cook for a further 20 minutes
- Remove from the oven and place the tempeh slices onto a serving dish
- Pour the remaining liquid into a small saucepan, bring the saucepan to the boil and then reduce to simmer for 7-10 minutes, stirring frequently, until the liquid becomes a sticky glaze
- Pour the glaze over the top of the tempeh
Adapted from Meghan Telpner.