Maple Mustard Tempeh

Ingredients

• Tempeh

  16 oz or 454g

• Dijon mustard

  Grey poupon

  ¼ cup or 62g

• Mustard

  Prepared, yellow

  ¼ cup or 62g

• Maple syrups

  ¼ cup or 81g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Thyme

  Fresh

  1 tbsp or 2g

• Garlic

  Raw

  2 cloves, minced or 6g

• Water

  Plain, clean water

  ¼ cup or 59g

• Miso

  1 tsp or 6g

• Lemon juice

  Raw

  2 tsp or 10g

• Arrowroot Starch

  Bob's Red Mill

  5g

• Crushed red pepper flakes

  ½ tsp or 0.2g

Directions

1. Fill a medium saucepan with about an inch of water, cover, and bring to a boil over medium heat. Place the tempeh pieces in a steamer basket, transfer to the saucepan, cover, and steam for 10 minutes. Line a plate with a clean kitchen towel and set aside.
2. While the tempeh is steaming, whisk together the Dijon mustard, yellow mustard, and maple syrup in a medium bowl. Set aside.
3. Turn off the heat under the saucepan after 10 minutes. Transfer the tempeh to the towel-lined plate using tongs and pat dry.
4. Heat a large skillet over medium heat, add 1 tablespoon of olive oil, and swirl to coat. Arrange the tempeh in a single layer and brown one side for 3-4 minutes. Stir, season with salt and pepper, and brown the other side for another 3-4 minutes, adding more oil if needed.
5. Transfer the browned tempeh back to the towel-lined plate. Return the skillet to medium heat.
6. Add the remaining olive oil to the skillet and swirl to coat. Sauté the shallots until soft and translucent, about 5 minutes. Add chili flakes and thyme, cooking for another minute, then add garlic and cook for an additional minute.
7. Return the tempeh to the skillet and stir. Pour in the mustard and maple syrup mixture, stirring to coat the tempeh. Simmer lightly for about 2 minutes.
8. In the same bowl, whisk together water, miso, and arrowroot. Add this mixture to the skillet, stirring to combine. Add lemon juice and stir again. Adjust sauce consistency with water if needed.
9. Serve the tempeh warm, garnished with extra thyme leaves, chili flakes, and black pepper if desired.

Similar Foods

• Kale & Quinoa Salad with Maple Mustard Tempeh
• Mini Tempeh Meatloaves
• Maple Mustard Thighs
• Maple-Mustard Glazed Pink Salmon
• Creamy Kale Salad with Smoky Tempeh Croutons
• Sweet Potato & Lentil Salad