Sticky Tempeh Strips with Sweet Jalapeño Glaze Recipe

completed Sticky Tempeh Strips with Sweet Jalapeño Glaze plated

5 from 59 votes

Sticky Tempeh Strips with Sweet Jalapeño Glaze Recipe

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!

Prep Time15

Cook Time10

Total Time25

Course: Breakfast, Side

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 210kcal

Author: Gina & Jeremy

Equipment

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