This Trader Joe’s Tempeh Recipe is a savory and sweet recipe, which is made with maple syrup and balsamic vinegar. It’s a healthy twist on the classic, ready in about 30 minutes, plus marinating time.
Jump to RecipeTrader Joe’s Tempeh Recipe Ingredients
- 2 (8 oz) packages tempeh
- ¼ cup maple syrup
- ¼ cup balsamic vinegar
- 2 teaspoons avocado or olive oil
- 3 Tablespoons low sodium tamari, soy sauce or coconut aminos
- 3 cloves garlic, minced
- 1 Tablespoon avocado or olive oil, for cooking
How To Make Trader Joe’s Tempeh
- Cut the Tempeh: Remove the tempeh from its packaging. Cut each block in half width-wise. Then, cut each half in a star or asterisk pattern to create 16 small triangles per block, for 32 triangles total.
- Marinate the Tempeh: In a small bowl, whisk together the maple syrup, balsamic vinegar, tamari, 2 teaspoons of oil, and the minced garlic. Place the tempeh triangles into a shallow dish, pour the marinade over them, and toss gently to coat. Cover and let the tempeh marinate in the fridge for at least 1 hour, or up to 24 hours.
- Pan-Sear the Tempeh: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once the oil is hot, use tongs to place the tempeh pieces in the skillet in a single layer, reserving the leftover marinade. Cook for 4-5 minutes per side, until golden brown.
- Glaze and Serve: Pour the reserved maple balsamic marinade into the pan with the tempeh. Bring to a simmer and cook for another 5-7 minutes, tossing the tempeh a few times, until the sauce has reduced and thickened into a sticky glaze that coats all the pieces. Serve immediately.
Recipe Tips
- How do I make tempeh less bitter? Some people find tempeh has a slightly bitter or strong flavor. To mellow this, you can steam the cut tempeh pieces for 10 minutes before marinating. Let them cool, pat them dry, and then proceed with the recipe.
- How long should I marinate for the best flavor? While you can get away with marinating for just one hour, the flavor is much better and more developed if you can let it sit for at least 4 hours, or even overnight.
- Can I bake this tempeh instead of pan-frying? Yes. After marinating, arrange the tempeh on a parchment-lined baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway. While it bakes, simmer the reserved marinade in a saucepan until it thickens into a glaze, then toss it with the baked tempeh.
- What if my glaze gets too thick? If the sauce reduces too quickly and becomes too thick, you can add a tablespoon or two of water to the pan to loosen it back up to the perfect consistency.
What To Serve With Maple Balsamic Tempeh
This sweet and savory tempeh is incredibly versatile and works well as a main course.
- Over a bed of quinoa or steamed jasmine rice.
- Alongside roasted vegetables like broccoli, asparagus, or Brussels sprouts.
- As the protein in a hearty grain bowl.
- Piled into a wrap or sandwich.
How To Store Maple Balsamic Tempeh
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 5 days. It’s delicious eaten cold on salads or gently reheated in a skillet or microwave.
Maple Balsamic Tempeh Nutrition Facts
- Serving: 1/6 of recipe
- Calories: 226kcal
- Carbohydrates: 22g
- Protein: 17g
- Fat: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Tempeh is a traditional Indonesian food made from fermented soybeans that are pressed into a dense, firm cake. It has a nutty, savory flavor and a much firmer, chewier texture compared to tofu.
It can be. To ensure the recipe is gluten-free, you must use certified gluten-free tamari or coconut aminos. Regular soy sauce often contains wheat and is not gluten-free.
Yes, you can substitute the maple syrup with agave nectar. Honey would also work as a sweetener, but the recipe would no longer be vegan.
Try More Recipes:
- Trader Joe’s Stir Fry Veggie Blend Recipe
- Trader Joe’s Spinach Dip Recipe
- Trader Joe’s Rosemary Nuts Recipe
Trader Joe’s Tempeh Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings10
minutes20
minutes226
kcalFirm, nutty tempeh is marinated and pan-glazed in a sweet and tangy maple balsamic sauce until caramelized and sticky, creating a perfect plant-based main course.
Ingredients
2 (8 oz) packages tempeh
¼ cup maple syrup
¼ cup balsamic vinegar
3 Tbsp low sodium tamari
3 cloves garlic, minced
Avocado or olive oil
Directions
- Cut tempeh into small, bite-sized triangles.
- Whisk together maple syrup, balsamic vinegar, tamari, 2 tsp oil, and garlic to create the marinade.
- Marinate the tempeh in the refrigerator for at least 1 hour, or up to 24 hours.
- Pan-sear the tempeh pieces in a hot skillet for 4-5 minutes per side until golden brown.
- Pour the reserved marinade into the pan with the tempeh.
- Simmer for 5-7 minutes, tossing occasionally, until the sauce reduces to a thick, sticky glaze.
- Serve immediately.
Notes
- Longer Marinade = More Flavor: While 1 hour is good, marinating the tempeh overnight yields the best, most deeply flavorful results.
- Don’t Burn the Glaze: Once you add the marinade to the hot pan, the sugars can caramelize and burn quickly. Keep the heat at medium and toss the tempeh frequently as the sauce reduces.
- Pre-Steaming Option: For a milder flavor, you can steam the tempeh pieces for 10 minutes before marinating to remove any potential bitterness.
- Serving Versatility: This tempeh is great in rice bowls, salads, wraps, or as a simple main dish with your favorite grains and veggies.
