Sticky Crumbled Tempeh
Author:Sticky Crumbled Tempeh in 15 minutes! This fast and easy tempeh recipe is high in texture and flavour. A little sweet, a little savoury, a little spicy, and a whole lot of delicious! Perfect for weeknight dinners and meal prep.
Ingredients
- 1 package tempeh; pack sizes vary, but anything from 200 to 250 grams is fine
- ¾ cup (180 ml) vegetable stock
- 2 tablespoons (30 ml) soy sauce; use GF soy sauce or Tamari if necessary
- 1 tablespoon (15 ml) toasted sesame oil
- 2 packed tablespoons (25 grams) dark brown sugar, or coconut sugar or maple syrup
- 1 to 2 teaspoons (5 to 10ml) sriracha
- Juice of 1 lime, or 1 tablespoon (15ml) rice wine vinegar
- 2 large cloves garlic, minced very finely
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon (15 ml) oil, for frying
INSTRUCTIONS
- Crumble the tempeh with your fingers into a large non-stick skillet/frying pan. Spread out into a thin layer, then pour in the vegetable stock. Place over medium heat and bring to a boil. Adjust the heat to keep the stock at a fairly vigorous simmer and cook until the liquid is fully absorbed/evaporated. About 5 minutes.
- Meanwhile, mix the soy sauce, sesame oil, brown sugar, sriracha, lime juice, garlic, and black pepper together in a small bowl. Set aside.
- Add the oil to the tempeh and stir to coat. Turn the heat to medium and fry, moving frequently, for about 5 minutes or until lightly golden.
- Pour the sauce mixture into the tempeh. Cook, stirring occasionally, until it thickens, coats the crumbles, and gets sticky and caramelized. This usually takes about 5 minutes but varies a little depending on the type of pan you use.
NOTES
Refrigerate leftovers for 3 to 4 days, or freeze for up to 3 months. Reheat for a few minutes in a skillet on the stovetop.
NUTRITION
Serving: 1serving (½ of the entire recipe) | Calories: 417kcal | Carbohydrates: 30g | Protein: 23g | Fat: 26g | Saturated Fat: 5g | Sodium: 1261mg | Potassium: 567mg | Fiber: 1g | Sugar: 14g | Vitamin A: 212IU | Vitamin C: 13mg | Calcium: 157mg | Iron: 4mg
