2 Maple Tempeh Slices Recipe

Prepare tempeh

Slice the 8 oz block of tempeh into 2 even slices (approximately 4 oz each). If the tempeh is dense, you may press it gently between paper towels to remove excess moisture for 5 minutes.

Steam or quick simmer (optional, recommended)

Place the two tempeh slices in a steamer basket over simmering water and steam for 8 minutes, or submerge in gently simmering water for 8 minutes. This step removes any slight bitterness and helps the tempeh absorb the marinade.

Make the maple marinade

In a shallow dish or bowl, whisk together 3 tbsp pure maple syrup, 2 tbsp soy sauce, 1 tsp apple cider vinegar, 1 tbsp olive oil, 1 tsp Dijon mustard, 1 minced garlic clove, 2 tbsp water, 1 tsp smoked paprika, 1 tsp black pepper, and 1/4 tsp salt until fully combined.

Marinate

Place the warm (or cooled) tempeh slices into the marinade, turning to coat both sides. Let them marinate for at least 15 minutes at room temperature; for deeper flavor, refrigerate and marinate up to 2 hours, turning once halfway through.

Pan-sear and glaze

Heat a nonstick or cast-iron skillet over medium heat and add 1 tsp neutral oil (or use the 1 tbsp olive oil from the marinade if you prefer). Remove tempeh from the marinade (reserve remaining marinade). Place the two slices in the hot skillet and cook 3–4 minutes per side until golden brown. Halfway through cooking the second side, brush reserved marinade over the tops so it caramelizes slightly. Reduce heat to low if marinade begins to burn.

Finish with a maple sheen

If you want an extra glossy glaze, brush 1 tsp additional maple syrup over each slice in the last 30 seconds of cooking and flip once to set.

Transfer the two maple tempeh slices to a serving plate.

Sprinkle with 1/2 tsp toasted sesame seeds and 1 tbsp chopped fresh chives or parsley, if using.

Serve warm as an entrée or as part of a bowl, sandwich, or salad. Leftover slices keep in an airtight container in the refrigerator for up to 4 days; reheat gently in a skillet or oven.