Maple-Glazed Tempeh Strips

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a shallow dish or resealable bag, whisk together the soy sauce, maple syrup, apple cider vinegar, garlic powder, smoked paprika, black pepper, and water for the marinade.

   Ca. 2 min.

   Kokkens note: Whisk well to ensure all ingredients are fully combined.

2. 2

   Add the tempeh strips to the marinade, ensuring they are fully coated. Let marinate for at least 10 minutes, or up to 30 minutes for more flavor.

   Ca. 10 min.

   Kokkens note: If marinating longer, cover and refrigerate.

3. 3

   Remove the tempeh from the marinade, reserving the remaining marinade in the dish.

   Ca. 1 min.

4. 4

   Toss the marinated tempeh strips with the cornstarch until evenly coated.

   Ca. 1 min.

   Kokkens note: This step helps create a crispy crust and thicken the glaze.

5. 5

   Heat the vegetable oil in a large non-stick skillet over medium-high heat.

   Ca. 1 min.

6. 6

   Once the oil is hot, add the tempeh strips in a single layer, working in batches if necessary to avoid overcrowding the pan.

   Kokkens note: Overcrowding will steam the tempeh instead of crisping it.

7. 7

   Cook for 3-4 minutes per side, until golden brown and crispy.

   Ca. 8 min.

   Kokkens note: Adjust heat as needed to prevent burning.

8. 8

   Once all tempeh is cooked, return all crispy tempeh to the skillet.

   Ca. 1 min.

9. 9

   Pour the reserved marinade into the skillet with the tempeh.

10. 10

    Stir continuously until the sauce thickens and coats the tempeh strips, about 2-3 minutes.

    Ca. 3 min.

    Kokkens note: The cornstarch in the marinade will help it thicken quickly.

11. 11

    Remove from heat and serve immediately, garnished with toasted sesame seeds and sliced scallions if desired.