People who are vegetarian or want to eat less meat always ask me how to cook tofu to make it taste less… well, like tofu. Here’s my answer: I don’t really eat tofu all that much; tempeh has a much more natural taste and texture to it and the process for making it is a little less sketchy.
The second part to the answer is this recipe. Sometimes I eat tempeh plain because it tastes fine on its own to me, but when I do cook it I use this sauce. It’s only 2 ingredients and incredibly easy to make; it’s a great one for beginner cooks who aren’t looking to tackle long ingredient lists for flavorful food.
This dish is also really easy to make gluten-free. Just make sure to use wheat-free soy sauce and that the tempeh doesn’t have any grains fermented in it; the ingredients should just be soy beans, vinegar, and salt.
Maple Soy Tempeh
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients(Makes 2 servings):
- 1 block of tempeh
- 1/4 cup soy sauce
- 3 Tablespoons maple syrup
- Dice the tempeh into bite-sized pieces
- Heat together the tempeh, maple syrup, and soy sauce in a large pan over medium heat.
- Turn the tempeh occasionally as the liquid boils off into a glaze. Make sure all sides get covered in sauce.
- When most of the liquid has boiled off, remove the pan from the heat and scoop the tempeh out. Serve hot or cold as leftovers.
If you have trouble cleaning the pan afterwards, simply put it back on the hot burner and pour in some vinegar to loosen the glaze. Wipe the rest off with a folded paper towel or reduce it and pour over as a sauce.