LunchDinnerMain Course

Maple-Glazed Tempeh Strips

Name: Maple-Glazed Tempeh Strips
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: american
Ingredients: 450 g tempeh cut into 1/4-inch thick strips; 60 ml soy sauce; 30 ml maple syrup; 15 ml apple cider vinegar; 2 tsp garlic powder; 1 tsp smoked paprika; 0.5 tsp black pepper; 60 ml water; 15 g cornstarch; 30 ml vegetable oil; 1 tbsp sesame seeds toasted (optional); 2 pcs scallion sliced (optional)

These savory-sweet tempeh strips are pan-fried to a golden crisp and coated in a sticky maple-soy glaze. They are a versatile plant-based protein perfect for salads, sandwiches, or as a main dish.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 353 kcal

Vegetarian

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gtempeh, cut into 1/4-inch thick strips
15 gcornstarch
30 mlvegetable oil

marinade

60 mlsoy sauce
30 mlmaple syrup
15 mlapple cider vinegar
2 tspgarlic powder
1 tspsmoked paprika
0.5 tspblack pepper
60 mlwater

garnish

1 tbspsesame seeds, toasted(optional)
2 pcsscallion, sliced(optional)

Equipment

shallow dish · tongs · whisk · large non-stick skillet

The method

Step by step

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.
About 2 min
Cook’s note: Whisk well to ensure all ingredients are fully combined.
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.
About 10 min
Cook’s note: If marinating longer, cover and refrigerate.
3
Remove the tempeh from the marinade, reserving the remaining marinade in the dish.
About 1 min
4
Toss the marinated tempeh strips with the cornstarch until evenly coated.
About 1 min
Cook’s note: This step helps create a crispy crust and thicken the glaze.
5
Heat the vegetable oil in a large non-stick skillet over medium-high heat.
About 1 min
6
Once the oil is hot, add the tempeh strips in a single layer, working in batches if necessary to avoid overcrowding the pan.
Cook’s note: Overcrowding will steam the tempeh instead of crisping it.
7
Cook for 3-4 minutes per side, until golden brown and crispy.
About 8 min
Cook’s note: Adjust heat as needed to prevent burning.
8
Once all tempeh is cooked, return all crispy tempeh to the skillet.
About 1 min
9
Pour the reserved marinade into the skillet with the tempeh.
10
Stir continuously until the sauce thickens and coats the tempeh strips, about 2-3 minutes.
About 3 min
Cook’s note: The cornstarch in the marinade will help it thicken quickly.
11
Remove from heat and serve immediately, garnished with toasted sesame seeds and sliced scallions if desired.

Per serving

Nutrition

67%Score

Calories: 352.7kcal
Protein: 23.4g
Carbs: 24g
Fat: 21.1g
Fibre: 1.2g
Sugar: 4.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover maple-glazed tempeh strips in an airtight container in the refrigerator.

Reheating

Reheat gently in a skillet over medium heat until warmed through, or microwave briefly.