Sticky Maple Balsamic Glazed Tempeh
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
Notes
Adapted from Meghan Telpner.
I’m a big fan of tempeh, and like you, I was a latecomer to the party. For the longest time, I guess I was just scared off by its reputation! Silly me. Will definitely give this version a spin – no marinating is always a good thing.
I agree! Don’t you hate it when you find a delicious recipe, you pull together your ingredients, and then you read “marinate for 2 hours”… Arg!!
Totally! And not to spam you or anything, I have just nominated your for a Liebster Award (http://immigrantstable.com/2014/10/14/liebster-award). I love your blog, and want to find out more about you 🙂
I’m not usually the hugest tempeh fan but man, that looks delicious! Balsamic and maple syrup are the keys to everything.
Ilanna, this is a great one for tempeh skeptics! Let me know if you try it 🙂
I’ll have to do some digging on where I can find Tempeh here!
No peanut butter? No tempeh?! How do you do it…? Oh right, EVERYTHING ELSE ABOUT LIVING IN AMSTERDAM IS AMAZING 🙂
I go to Amsterdam pretty frequently and I think I’ve seen tempeh (and peanut butter!) and Biomarkt.
Peanut butter for sure you can find here… but tempeh? not so sure. Ill have to scope out a toko shop!
i’ve had mixed experiences with tempeh, but when doused in this maple balsamic glaze, I don’t know how I could NOT love it!
I’m with you, Joanne. Promise you can’t go wrong with this one!
This looks so great! I looooove tempeh. I prefer the flavour and texture to tofu, and it’s so much more nutritious! Maple balsamic glaze? Yes please!
Thanks Katie!
Never tried tempeh! Is it healthier and tastier than tofu ? i will look around for it when I go grocery shopping next. The glaze sounds amazing Emma!
Definitely tastier, and a higher protein content. It is also fermented which makes it easier for the body to digest, or so google tells me…!
In the recipe the 3rd step says tofu instead of tempeh, just a small typo
Thanks Ashley 🙂
I did the original recipe from megan and felt like it really wasn’t maple enough. It came out tasting way too vinegary from the balsamic I’ll try adding more maple syrup to balance it out!!
Yes it the vinegar is definitely the stronger taste in this one. Let me know how it turns out after your tweaking!