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This maple-miso braised tempeh is one of those weeknight dinners that tastes way more impressive than the effort it takes. The tempeh simmers in a glaze made with white miso, maple syrup, ginger, and garlic until it reduces into something sticky, glossy, and deeply savory. The edges caramelize while it braises, and every piece ends up coated in that sweet-salty sauce.
The key step is steaming the tempeh first. It mellows any bitterness and opens it up so it soaks in all that flavor. From there, you sear it until golden, pour in the glaze, and let it do its thing while the sauce reduces. Serve it over rice with some greens, veggies, or quick-pickled cucumbers, and you have a meal that feels balanced and satisfying.
Table of Contents
Why You’ll Love This Recipe
- Sticky, glossy glaze. The miso-maple sauce reduces into a sticky coating that clings to every piece of tempeh.
- Savory-sweet balance. White miso brings salty umami depth while maple syrup adds just the right sweetness.
- Weeknight-easy. Mostly hands-off once the glaze goes in the pan.
- Caramelized edges. The tempeh gets those golden, slightly crispy edges that make each bite so good.
- Naturally gluten-free. Just use tamari instead of soy sauce.
Ingredients You’ll Need
- Tempeh – Cut into triangles or cubes. Steaming it first mellows the flavor and helps it absorb the glaze.
- White miso – Adds salty, savory umami depth. White miso is milder and sweeter than darker varieties, which works perfectly here.
- Maple syrup – Sweetens the glaze and helps it reduce into that sticky, glossy consistency.
- Tamari or soy sauce – Adds salt and umami. Use tamari to keep the dish gluten-free.
- Rice vinegar – Brightens the glaze and balances the sweetness.
- Fresh ginger – Grated for warm, aromatic flavor.
- Garlic – Minced for savory depth.
- Water or vegetable broth – Thins the glaze so it can braise the tempeh before reducing down.
- Neutral oil – For searing the tempeh.
- Toasted sesame oil – Stirred in at the end for a nutty, toasty finish.
- Scallions and toasted sesame seeds – For garnish. They add freshness and crunch.
Equipment Needed
- Steamer basket or pot with a lid
- Large skillet with a lid
- Whisk
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Tips for the Best Results
- Steam the tempeh first. This mellows any bitterness and opens it up to soak in the glaze. Don’t skip it.
- Whisk the miso until smooth. Make sure it’s fully dissolved into the liquid so you don’t end up with lumps.
- Pull it off the heat while glossy. The glaze thickens as it cools, so take it off the heat while there’s still a little sauce in the pan.
- Turn the tempeh occasionally. This helps every piece get evenly coated as the sauce reduces.
- Add sesame oil at the end. Stirring it in off the heat preserves its nutty aroma.
Serving Suggestions
- Over short-grain rice – The sticky glaze pairs perfectly with fluffy, slightly chewy rice.
- With steamed greens – Bok choy, broccoli, or spinach balance out the richness.
- With quick-pickled cucumbers – The acidity cuts through the sweet-savory glaze beautifully.
- In a rice bowl – Add avocado, shredded carrots, and edamame for a complete meal.
Storage Instructions
- Refrigerator: Store in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits.
- Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of water to loosen the glaze, as it thickens when chilled.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw in the refrigerator and reheat with a splash of water.
Recipe FAQs
Steaming mellows tempeh’s natural bitterness and opens it up, allowing it to absorb more of the glaze. It makes a noticeable difference.
White miso is mild and slightly sweet, which works best here. Red or darker miso is much saltier and more intense, so use less if substituting.
It can be. Use tamari instead of soy sauce and check that your miso is gluten-free.
Yes! Press and cube extra-firm tofu, then sear and braise it as you would. You can skip the steaming step.
Just add a splash of water to loosen it back up. The glaze continues to thicken as it cools, so err on the side of a little extra sauce.
More Tempeh Recipes You May Enjoy:
If you make this Maple-Miso Braised Tempeh, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.
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Miso-Maple Braised Tempeh
- Total Time: 55 minutes
- Yield: 4 Servings 1x
- Diet: Vegan
Description
This maple-miso braised tempeh is sticky, savory-sweet, and easy enough for a weeknight. Tempeh caramelizes at the edges in a glossy miso-maple glaze.
Ingredients
- 16 ounces tempeh, cut into triangles or cubes
- 2 tablespoons white miso
- 3 tablespoons maple syrup
- 1 tablespoons tamari or soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 3 garlic cloves, minced
- 1 cup water or vegetable broth
- 1 tablespoon neutral oil
- 1 teaspoon toasted sesame oil
Instructions
- Steam the tempeh. Steam the tempeh over simmering water for 10 minutes. This mellows any bitterness and opens it up to soak in the glaze. Pat dry.
- Whisk the glaze. Whisk together the white miso, maple syrup, tamari, rice vinegar, grated ginger, minced garlic, and water or vegetable broth until the miso is smooth and fully dissolved.
- Sear the tempeh. Heat the neutral oil in a large skillet over medium-high heat. Add the tempeh and sear until golden on both sides, about 5-6 minutes total.
- Braise and glaze. Pour the glaze into the skillet. Simmer on low heat covered, turning the tempeh occasionally, until the sauce reduces to a sticky glaze that coats every piece, about 30 minutes. Stir in the toasted sesame oil at the end.
- Finish. Garnish with sliced scallions and toasted sesame seeds. Serve over rice or alongside steamed greens.
Notes
- Glaze consistency: The glaze thickens as it cools, so pull it off the heat while there’s still a little glossy sauce in the pan.
- Gluten-free: Naturally gluten-free when using tamari.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of water to loosen the glaze, as it thickens when chilled.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw in the refrigerator and reheat with a splash of water
- Prep Time: 10 Minutes
- Cook Time: 45 Minutes
- Category: Dinner
- Method: Braising, Stove Top
- Cuisine: Asian-Inspired
