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