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These Sticky Tempeh Strips are sliced thin, then pan-fried with a sweet jalapeño glaze until sweet, sticky, and slightly spicy. It’s the perfect morning protein side to enjoy alongside your favorite sweet and savory breakfast staples. All you need is 7 ingredients!
Table of contents
Tempeh is one of my favorite plant-based proteins to enjoy because it’s cost-effective, naturally rich in protein, and can be used in a number of ways. Once you try this delicious vegan breakfast recipe, you have to try this Easy Tempeh Stir-Fry, this Sweet and Sour Tempeh, and this BBQ Tempeh Sandwich. You can even use tempeh during grilling season to make Vegan Kabobs.
But before we get into the details, you might be wondering…what even is tempeh? Is it tofu?
What is Tempeh?
Tempeh is a soy product very similar to tofu but instead shaped into a cake-like form. One difference with tempeh is that soybeans are left whole and are slightly fermented, which makes it a bit easier to digest than tofu. If you’re one of those people who have a hard time digesting soy products, you should give tempeh a try!
What Does Tempeh Taste Like?
Because it contains whole soybeans, tempeh has a chunky texture and a nutty flavor. That’s why these sweet jalapeño tempeh strips are so great. With the jalapeño, maple syrup and soy sauce, you won’t even recognize the bland tempeh. Keep in mind that you can reduce the amount of jalapeño if you don’t like it so hot.
The Ingredients
- Tempeh: Use a plain 8-ounce package of tempeh. If you are gluten-free, avoid tempehs that are made with glutinous grains such as barley or rye.
- Oil: We used olive oil, but any cooking oil of choice will work.
- Soy sauce: Use either full or reduced sodium soy sauce. If gluten-free, use tamari or coconut aminos for a sweeter jalapeño maple glaze.
- Maple syrup: Any liquid sweetener of choice can be used. Use the called for pure maple syrup, agave, or a plain simple syrup for a lighter sweetness.
- Jalapeño: Fresh jalapeño is best, but pickled sweet jalapeños will work.
- Red onion: Adds a mild onion flavor. If preferred, used white or yellow onion for a stronger onion flavor.
- Garlic salt: Use a pre-made garlic salt or a combination of garlic powder and sea salt.
How to Make Sticky Tempeh Strips with Sweet Jalapeño Glaze
- 1) Start by slicing the tempeh bricks into thin strips about 1/4″ thick and set aside.
- 2) In a shallow dish or Tupperware, add the oil, soy sauce, and maple syrup and whisk to combine.
- 3) Place the tempeh in the mixture and marinate it for 10 minutes. For the best flavor, make sure the tempeh is submerged in the glaze. Turn the tempeh strips, if needed to fully coat both sides.
- 4) While the tempeh marinates, finely chop the jalapeño and red onion and set aside.
- 5) Heat a frying pan or skillet over medium heat. Once hot, remove the sticky tempeh strips from the mixture and place on the hot skillet. Pour the sticky maple mixture over the tempeh strips while they cook.
- 6) Add the diced jalapeño, red onion, and garlic salt over the tempeh and cook the tempeh for 3-5 minutes on each side, or until evenly browned.
- 7) Serve immediately while warm, as desired.
Recipe FAQs
Tempeh is cooked when it turns golden brown with a slightly crisp exterior. It should be firm to the touch and emit a nutty aroma. Cooking times may vary depending on the recipe, but generally, it takes just a few minutes per side when pan-frying.
Tempeh does not need to be rinsed. It can be used right out of the package without any additional prep work. However, unlike tofu, tempeh is technically “raw” and should be cooked thoroughly before consuming.
Tempeh may taste bitter because of the natural fermentation process. To mitigate this, you can blanch or steam the tempeh before cooking. For help, checkout this simple tutorial from Connoisseurus Veg: How to Steam Tempeh.
Top Recipe Tips
- Slice the tempeh thin. Thick-cut tempeh strips take longer to cook through and are more likely to taste bitter. For best, quick-cooking results, cut the tempeh into strips about 1/4″ thick.
- Marinate for at least 10 minutes, or overnight. The longer the tempeh marinates, the more flavorful it will be!
- Serve while warm. This is when the tempeh is at its crispiest on the outside and tender on the inside. As it cools, the tempeh becomes a bit more brittle.
Serving Suggestions
The original recipe was created as a breakfast protein (it’s a great alternative to Smoky Tempeh Bacon!), but it can be used for any meal of choice.
If you’re enjoying these sticky tempeh strips for breakfast, serve with your favorite breakfast foods such as pancakes, french toast, waffles, or tofu scramble.
Or, if you prefer to enjoy for lunch or dinner, serve with simple veggie sides like Crispy Green Bean Fries or Sautéed Asparagus, or serve them over a simple salad like this Southwest Quinoa Salad. It can also be served as tacos in Handmade Flour Tortillas with Vegan Coleslaw.
Storage Instructions
Leftover sticky tempeh will keep for up to 4 days in an airtight container in the refrigerator, or for 3 months in the freezer.
Reheat in the microwave, a skillet over medium heat, or baked, covered in the oven until warmed through. If the tempeh appears dry, add a splash of water or broth while reheating to help keep it moist and chewy.
More Easy Tempeh Recipes
- Easy Tempeh Stir-Fry
- Pan Fried Tempeh with Ginger Soy Sauce
- Sweet and Sour Tempeh
- Vegan Kabobs with Marinated Tempeh
- BBQ Tempeh
- BBQ Tempeh Sandwich
Photos by Alfonso Revilla.
Sticky Tempeh Strips with Sweet Jalapeño Glaze Recipe
Ingredients
- 1 (8-ounce) package of tempeh
- 2 tablespoons of olive oil (or your choice of veggie oil)
- 2 tablespoons of soy sauce
- 2 tablespoons of maple syrup
- 1 jalapeño pepper (if you want it less spicy be sure to cut out the seeds)
- ½ of a red onion
- ½ teaspoon of garlic salt
Instructions
- Slice the tempeh in small strips about, 1/4 inch thick.
- In a flat dish or tupperware, whisk the oil, soy sauce, and maple syrup together until a brownish color develops.
- Place the tempeh in the mixture and let marinate for about 10 minutes. Make sure each side of the tempeh is under the liquid. You may need to turn over the strips on occasion.
- Meanwhile, finely chop the jalapeno and red onion and set aside.
- Heat a frying pan or skillet on medium heat.
- Remove the tempeh strips from the mixture and place on the heated pan. Pour excess oil mixture over the strips into the pan.
- Sprinkle the red onion, jalapeno, and garlic salt over the strips.
- Turn over the strips with a spatula or fork so that they are evenly browned on each side. Probably about 3-5 minutes on each side, but definitely eye it.
- Serve with pancakes, waffles, or french toast and of course with love!
Notes
- Slice the tempeh thin. Thick-cut tempeh strips take longer to cook through and are more likely to taste bitter. For best, quick-cooking results, cut the tempeh into strips about 1/4″ thick.
- Marinate for at least 10 minutes, or overnight. The longer the tempeh marinates, the more flavorful it will be!
- Serve while warm. This is when the tempeh is at its crispiest on the outside and tender on the inside. As it cools, the tempeh becomes a bit more brittle.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
So much flavor!