If you are looking for a plant-based dinner that is both satisfying and quick to prepare, this sticky tempeh recipe is exactly what you need. This sticky tempeh features a glossy, savory-sweet glaze that clings to every bite, making it a family favorite. Serve it over rice with your favorite vegetables for a complete meal that comes together in under 30 minutes.
Why You Will Love This Sticky Tempeh
This dish is perfect for busy weeknights because it uses simple pantry ingredients and requires minimal hands-on time. The tempeh absorbs the sticky sauce beautifully, creating a texture that is both chewy and tender. Plus, it is naturally high in protein and fiber, making it a nutritious choice for any dinner.
How to Make Sticky Tempeh
Ingredients
- 1 (8-ounce) package tempeh, cut into 1-inch cubes
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 green onions, sliced, for garnish
- Sesame seeds, for garnish
Instructions
- In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger to create the sauce.
- Place the tempeh cubes in a shallow dish and pour half of the sauce over them. Toss gently to coat and let marinate for 10 minutes.
- Heat a large non-stick skillet over medium-high heat. Add the marinated tempeh cubes (reserve the remaining marinade) and cook for 4-5 minutes, turning occasionally, until golden brown on all sides.
- Pour the remaining sauce into the skillet and bring to a simmer. Add the cornstarch slurry and stir continuously for 1-2 minutes until the sauce thickens and coats the tempeh.
- Remove from heat and garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice or noodles.
Tips
- For extra crispiness, pan-fry the tempeh in a little oil before adding the sauce.
- You can substitute maple syrup with agave nectar or brown sugar if needed.
- This sticky tempeh also works well as a filling for lettuce wraps or tacos.
Serving Suggestions for Sticky Tempeh Bowls
To build a balanced bowl, start with a base of steamed jasmine rice or quinoa. Add a generous portion of the sticky tempeh, then pile on fresh or roasted vegetables like broccoli, bell peppers, and edamame. Drizzle any extra sauce from the pan over the top for maximum flavor. For a refreshing contrast, include a side of pickled cucumbers or a simple green salad.
Why Tempeh Is a Great Protein Choice
Tempeh is a fermented soybean product that originated in Indonesia, and it is packed with protein, probiotics, and essential nutrients. Unlike tofu, tempeh has a firm, nutty texture that holds up well to bold sauces like this sticky tempeh glaze. It is also a versatile ingredient that can be grilled, baked, or pan-fried, making it a staple in many plant-based kitchens. For more on the health benefits of tempeh, check out [this article from Harvard T.H.
Chan School of Public Health](https://www.hsph.harvard.edu/nutritionsource/soy/).
Final Thoughts
This sticky tempeh recipe is a game-changer for anyone seeking a quick, flavorful, and protein-packed dinner. With its easy preparation and crowd-pleasing taste, it is sure to become a regular in your meal rotation. Try it tonight and enjoy a delicious bowl that is both healthy and satisfying. For more weeknight dinner ideas, explore our collection of easy plant-based meals.
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