Plant-Based Protein
Glazed Maple Sriracha Tempeh Strips for the Vegan Kitchen
These tempeh strips feature a bold glaze that marries the heat of sriracha with the rich sweetness of maple syrup. By steaming the tempeh first, we ensure every bite is tender and deeply infused with flavor rather than just coated on the surface.
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
- Level
- Easy
- Per serving
- 310 kcal
Method
Elevate your vegan cooking with these bold Maple Sriracha Tempeh Strips. By steaming the tempeh first, you allow the savory-sweet glaze to penetrate deep into the fermented soy, creating a satisfying protein centerpiece. It is a simple yet flavorful way to bring professional-quality results to your home kitchen.
Step 1. Cut the tempeh into 1/2-inch thick strips. Place them in a steamer basket over boiling water and steam for 10 to 12 minutes. This step is vital because steaming opens up the structure of the fermented soybeans, allowing them to absorb the marinade like a sponge, while also removing the naturally bitter notes of the fermentation.While the tempeh steams, whisk together the maple syrup, sriracha, tamari, rice vinegar, grated ginger, and minced garlic in a medium bowl.
Remove the tempeh from the steamer and pat it dry with a clean towel. Place the warm strips into a shallow dish and pour two-thirds of the marinade over them. Let sit for at least 15 minutes.
Whisk the cornstarch into the remaining one-third of the marinade to create a thickening slurry for the final glaze.
Heat the toasted sesame oil in a large non-stick skillet over medium-high heat. Arrange the tempeh strips in a single layer, reserving the marinade from the dish. Sear the strips for 3-4 minutes per side until they develop a dark, caramelized crust.
Pour the reserved marinade and the cornstarch-marinade mixture into the pan. Toss the strips constantly for 1-2 minutes as the liquid bubbles and reduces into a thick, glossy glaze that clings to the tempeh. Serve immediately. Tempeh is an excellent source of complete plant protein, offering a dense, satisfying texture that provides 22 grams of protein per serving in this recipe.
Notes
Do not skip the steaming step; it is the difference between dry, bitter tempeh and juicy, flavorful strips.
If you prefer extra heat, add a pinch of red pepper flakes to the cornstarch slurry.
Use a cast-iron skillet for the best crust and most even caramelization of the maple sugars.
