why make this recipe
Sticky, Spicy Tempeh is a delicious and easy dish that stands out for its bold flavors. It combines the nutty taste of tempeh with a sweet and spicy glaze. This recipe is perfect for anyone looking for a quick and satisfying meal that is both healthy and plant-based. Tempeh is packed with protein and fiber, making this dish not only tasty but also nourishing.
how to make Sticky, Spicy Tempeh
Ingredients
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1½ tablespoons dark brown sugar
- 1–2 tablespoons chile sauce (sambal oelek or sriracha, to taste)
- 1 tablespoon neutral oil (grapeseed, sunflower, or similar)
- 1 (8-ounce) block tempeh, crumbled into ½-inch pieces
- Pinch of salt
Directions
- In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, and chile sauce until the sugar dissolves.
- Heat oil in a large skillet over medium-high heat.
- Add the crumbled tempeh and a pinch of salt. Cook for 7–9 minutes, stirring occasionally, until golden and crispy. If the pan becomes dry, add more oil.
- Lower the heat and pour in the sauce.
- Stir constantly for about 1 minute, allowing the sauce to bubble and thicken into a sticky glaze that coats the tempeh.
- Serve immediately over rice, noodles, or in wraps with fresh vegetables.
how to serve Sticky, Spicy Tempeh
Sticky, Spicy Tempeh is best served hot. You can enjoy it over a bed of rice or noodles, or use it in wraps with your favorite fresh vegetables. Adding a sprinkle of sesame seeds or chopped green onions can enhance the dish’s presentation and flavor.
how to store Sticky, Spicy Tempeh
If you have leftovers, let the tempeh cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through.
tips to make Sticky, Spicy Tempeh
- Adjust the spice level by adding more or less chile sauce based on your preference.
- For extra crunch, you can sauté some vegetables like bell peppers or broccoli along with the tempeh.
- If you’re looking for added flavor, marinate the crumbled tempeh in the sauce for an hour before cooking.
variation
You can adapt this recipe by adding different veggies or using different sauces. For example, you could substitute the chile sauce with a sweet teriyaki sauce or add some chopped peanuts for a crunchy texture.
FAQs
Q: Can I use tofu instead of tempeh?
A: Yes, you can use tofu. Make sure to press it beforehand to remove excess water.
Q: Is this recipe gluten-free?
A: Yes, if you use tamari instead of regular soy sauce, this dish can be gluten-free.
Q: How spicy is this dish?
A: The spice level depends on how much chile sauce you add. You can start with a small amount and increase it to your taste.
Sticky, Spicy Tempeh
Ingredients
For the sauce
- 3 tablespoons soy sauce (or tamari for gluten-free) Use tamari for gluten-free option.
- 1 tablespoon rice vinegar
- 1.5 tablespoons dark brown sugar
- 1-2 tablespoons chile sauce (sambal oelek or sriracha, to taste) Adjust based on spice preference.
For the tempeh
- 1 block (8-ounce) tempeh, crumbled into ½-inch pieces
- 1 tablespoon neutral oil (grapeseed, sunflower, or similar)
- 1 pinch salt
Instructions
Preparation
- In a small bowl, whisk together soy sauce, rice vinegar, dark brown sugar, and chile sauce until the sugar dissolves.
Cooking
- Heat the oil in a large skillet over medium-high heat.
- Add the crumbled tempeh and a pinch of salt. Cook for 7–9 minutes, stirring occasionally, until golden and crispy. If the pan becomes dry, add more oil.
- Lower the heat and pour in the sauce. Stir constantly for about 1 minute, allowing the sauce to bubble and thicken into a sticky glaze that coats the tempeh.
- Serve immediately over rice, noodles, or in wraps with fresh vegetables.