Oriental-style glazed tempeh

- Recipe by Marta Navarrini -



250 g tempeh, 50 g tamari or soy sauce, 4 tablespoons agave syrup or rice syrup, 2 tablespoons sweet and sour oriental sauce, 1 teaspoon of mustard, the juice of one lime or lemon, 1 chopped fresh chili pepper, 1 small piece of fresh chopped ginger, toasted sesame seeds, soybean sprouts, spinach, sesame oil, salt, soy mayonnaise.


Cut tempeh into cubes and brown it over high heat with EVO oil until it is nice and golden brown.

Separately mix all the other ingredients in a jar, diluting with a little water.

Screw on the cap and shake vigorously so everything is emulsified.

Pour over the roasted tempeh and continue to cook over a gentle heat until thickened.

The tempeh should turn out nicely caramelized. Finish with the sesame seeds.

Sauté the soybean sprouts with sesame oil for five minutes, place on a plate and set aside.

In the same pan sauté the spinach until cooked.

Plate the tempeh with the spinach (or other vegetables to taste), sprouts and garnish with drops of vegan soy-based mayonnaise before serving.

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