Ingredients
Scale
- 7 oz package tempeh, sliced into ¼ inch (½ cm) slices
- ¼ cup soy sauce , or gluten free tamari
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder, skip for low FODMAP or add a pinch of LoFo garlic flavour
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 1 tablespoon avocado oil , or your fave neutral cooking oil
Instructions
- In a sealable glass container, whisk together tamari, maple syrup, apple cider vinegar, garlic powder, cumin, and smoked paprika. Add sliced tempeh, seal, and gently turn to coat the tempeh with the marinade.
- Marinate the tempeh on the counter for up to 1 hour or in the fridge for up to a day.
- When ready to cook, heat avocado oil in a nonstick skillet over medium heat. Fry the tempeh until golden brown on both sides, about 2-4 minutes each side. Remove from heat.
- For crispier edges, avoid crowding the tempeh while frying. If you want it extra saucy, remove the fried tempeh, add the remaining marinade to the pan, and let it bubble and thicken. Quickly toss the cooked tempeh with the marinade and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Tempeh can be marinated longer for deeper flavor.
Adjust spices according to personal taste preferences.
Serve with a side salad or on a sandwich for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 73 minutes
- Category: Dinner
- Method: Pan-fried
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 6g
- Sodium: 872mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg