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–+ servings
Sticky, Spicy Tempeh

Sticky, Spicy Tempeh: Your New Favorite Quick Vegan Dish

Sticky, Spicy Tempeh is a quick vegan dish that transforms tempeh into a flavorful delight.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • ¼ cup soy sauce Swap with tamari for gluten-free
  • 2 tablespoons rice vinegar Apple cider vinegar as substitute
  • 2 tablespoons dark brown sugar Light brown sugar or maple syrup may be used
  • 1-2 teaspoons chile sauce Adjust based on spice tolerance
For the Tempeh
  • 2 tablespoons neutral oil Grapeseed or sunflower oil recommended
  • 8 ounces tempeh Crumble for base
  • salt Add to taste

Equipment

  • large skillet
  • Medium Bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together soy sauce, rice vinegar, dark brown sugar, and chile sauce until smooth. Set aside.
  2. Heat neutral oil in a large skillet over medium-high heat. Crumble tempeh into small pieces and sprinkle with salt. Sauté for 7-9 minutes until golden brown.
  3. Reduce heat and pour sauce over sautéed tempeh. Stir to coat evenly and cook for 1 minute to thicken sauce.
  4. Remove from heat and serve immediately over rice, in lettuce wraps, or mixed with noodles.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 700mgPotassium: 400mgFiber: 5gSugar: 8gVitamin C: 2mgCalcium: 100mgIron: 3mg

Notes

Keep an eye on cooking time to avoid a rubbery texture. Adjust spice levels to your preference. Add veggies for extra flavor. Store leftovers in an airtight container for up to 3 days.

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