Crispy Chili Maple Tempeh (Printable Version)

Crispy tempeh glazed in sweet and spicy maple-chili sauce for a protein-packed plant-based main.

# Ingredient List:

→ Tempeh

01 - 14 oz tempeh, cut into 1/2-inch cubes

→ Marinade

02 - 2 tbsp soy sauce (or tamari for gluten-free)
03 - 1 tbsp rice vinegar
04 - 1 tbsp maple syrup

→ Coating

05 - 2 tbsp cornstarch
06 - 1/4 tsp salt
07 - 1/4 tsp black pepper

→ Chili Maple Glaze

08 - 2 tbsp maple syrup
09 - 1 tbsp soy sauce (or tamari)
10 - 1 tbsp sriracha or chili garlic sauce
11 - 1 tsp toasted sesame oil
12 - 1 tsp grated fresh ginger
13 - 1 garlic clove, minced
14 - 1 tsp rice vinegar

→ For Frying & Garnish

15 - 2 tbsp neutral oil (canola or avocado)
16 - 2 green onions, thinly sliced
17 - 1 tsp toasted sesame seeds

# How to Make It:

01 - Combine soy sauce, rice vinegar, and maple syrup in a medium bowl. Add tempeh cubes, toss to coat evenly, and let marinate for 10 minutes.
02 - Whisk together maple syrup, soy sauce, sriracha, sesame oil, ginger, garlic, and rice vinegar in a small bowl until smooth. Set aside.
03 - Mix cornstarch, salt, and black pepper in a separate bowl. Remove tempeh from marinade and toss cubes in cornstarch mixture until thoroughly coated.
04 - Heat neutral oil in a large nonstick skillet over medium-high heat. Arrange coated tempeh in a single layer. Cook 3-4 minutes per side, turning until all sides are golden and crispy, about 10-12 minutes total.
05 - Reduce heat to medium. Pour chili maple glaze over crispy tempeh. Toss continuously for 2-3 minutes until sauce thickens and evenly coats all pieces.
06 - Remove from heat immediately. Transfer to serving plate and top with sliced green onions and toasted sesame seeds. Serve hot.

# Expert Advice:

01 -
  • The contrast between the shatteringly crisp exterior and tender, marinated inside makes every bite feel special
  • You get that takeout-style glaze without any mysterious ingredients or excessive oil
  • It
    s equally incredible over a bowl of steamed rice or tucked into a lettuce wrap for lighter fare
  • The sauce-to-tempeh ratio is pure perfection, coating every cube without leaving you with a puddle at the bottom
02 -
  • Overcrowding the pan will steam the tempeh instead of crisping it, so work in batches if necessary
  • The glaze thickens rapidly once added to the pan, so have your garnishes ready before you pour
  • Tempeh varies by brand
    some absorb marinade faster than others, so taste a cube before coating
03 -
  • Press your tempeh between paper towels for 15 minutes before marinating to help it absorb more flavor
  • Let the glazed tempeh rest for 2 minutes before serving to allow the sauce to set slightly
  • Add a squeeze of fresh lime right before serving to brighten the entire dish

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