Description
A delightful dish combining crispy tempeh with a rich, sticky glaze packed with spice, perfect for vegan diets.
Ingredients
Scale
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1½ tablespoons dark brown sugar
- 1–2 tablespoons chile sauce (sambal oelek or sriracha, to taste)
- 1 tablespoon neutral oil (grapeseed, sunflower, or similar)
- 1 (8-ounce) block tempeh, crumbled into ½-inch pieces
- Pinch of salt
Instructions
- In a small bowl, combine soy sauce, rice vinegar, dark brown sugar, and chile sauce. Whisk until the sugar fully dissolves.
- Heat the oil in a large skillet over medium-high heat, then add the crumbled tempeh and a pinch of salt. Cook for 7–9 minutes, stirring occasionally until crispy and golden.
- Lower the heat and pour the sauce over the cooked tempeh, stirring for about a minute as it thickens.
- Serve immediately over rice, noodles, or in wraps with fresh vegetables.
Notes
For a sweeter kick, try adding a splash of maple syrup. Use fresh ingredients for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 9g
- Sodium: 700mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 0mg