Preparation time: 15 minutes
Serves: topping for 2 salads
- 2 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 2 tsp. maple syrup
- Sprinkle of chili powder and/or flakes
- Salt to taste
- 2 tbsp. water
Set burner to medium. While your pan is heating, cut tempeh into 1.5 cm cubes. Heat the oil then add the cubed tempeh, balsamic vinegar, maple syrup, chili, and salt. Stir liquids around the tempeh and watch pan as the liquids evaporate fast and can quickly burn. When you notice the pan getting dry, add a splash of water. Cook for about 10 minutes, stirring frequently, until the tempeh edges are at the desired crispiness.
I like to eat these in cube shape as a protein boost on salads or in stick shapes as snacks or in a sandwich.
Something to consider…
The look of tempeh can be a little unappetizing…
But once it’s “marinated” and sautéed…