If you’re looking for a show-stopping vegan dish that’s both easy to make and packed with flavor, this Golden Glazed Tempeh is for you! With a sticky-sweet glaze made from balsamic vinegar, agave nectar, and aromatic garlic and rosemary, this tempeh is caramelized to perfection. It’s crispy on the outside, tender on the inside, and coated in a glossy, irresistible sauce that will have everyone reaching for seconds. Serve it as a main dish, a protein-packed side, or even as a fancy appetizer. Let’s get cooking!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes!
- Versatile: Perfect for weeknight dinners, meal prep, or entertaining.
- Flavor-Packed: The sweet, tangy, and savory glaze is downright addictive.
- Vegan and Gluten-Free Option: Use tamari instead of soy sauce for a gluten-free version.
Golden Glazed Tempeh Recipe
Ingredients
- 8 oz (225g) tempeh, sliced into thin triangles or strips
- 2 tbsp neutral oil (e.g., avocado, sunflower, or coconut oil)
- Salt and pepper, to taste
For the glaze:
- ½ cup balsamic vinegar
- ¼ cup agave nectar or maple syrup
- ½ cup sugar (or your favorite sweetener)
- ¼ cup soy sauce or tamari
- 5 garlic cloves, minced
- 5 sprigs fresh rosemary
For garnish (optional):
- Fresh rosemary or thyme
- Sesame seeds
- Red pepper flakes
Instructions
- Prepare the tempeh:
- Slice the tempeh into thin triangles or strips. This helps the tempeh absorb more flavor and crisp up nicely.
- Heat 2 tbsp of oil in a large skillet or frying pan over medium-high heat. Once the oil is hot, add the tempeh in a single layer (work in batches if needed). Fry until golden brown and crispy on both sides, about 3-4 minutes per side.
- Season the tempeh with a pinch of salt and pepper while it’s still hot. Remove the tempeh from the pan and set aside.
- Make the glaze:
- In the same pan (no need to clean it!), combine the balsamic vinegar, agave nectar, sugar, soy sauce, minced garlic, and rosemary sprigs. Stir well to combine.
- Bring the mixture to a gentle boil, then reduce the heat to medium-low. Let it simmer for about 15 minutes, stirring occasionally, until the glaze thickens and coats the back of a spoon without dripping off immediately.
- Glaze the tempeh:
- Turn off the heat under the pan. Add the fried tempeh back into the pan and toss to coat it evenly in the glaze. Let it sit for a minute or two to soak up the flavors.
- Serve:
- Transfer the glazed tempeh to a serving plate. Garnish with fresh rosemary, sesame seeds, or a sprinkle of red pepper flakes for a little heat.
- Serve warm as a main dish with steamed rice and veggies, or as a flavorful appetizer.
Tips for Success
- Tempeh Prep: Steaming the tempeh for 10 minutes before frying can help remove any bitterness and make it more tender.
- Glaze Consistency: If the glaze thickens too much, add a splash of water to loosen it up.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.
Serving Suggestions
- Pair this Golden Glazed Tempeh with:
- Steamed jasmine rice or quinoa
- Roasted vegetables (like broccoli, carrots, or Brussels sprouts)
- A fresh green salad with a tangy vinaigrette
This Golden Glazed Tempeh is a perfect balance of sweet, savory, and tangy flavors, making it a crowd-pleaser for vegans and non-vegans alike. Whether you’re cooking for yourself or hosting a dinner party, this dish is sure to impress. Give it a try and let me know how it turns out in the comments below! 🌱✨
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