Sweet Balsamic Tempeh

I get mixed feedback about tempeh whenever I share it on my Instagram stories. Half of you are absolutely obsessed and half can’t get it to taste great. I get it. 

I think tempeh can be tough if you don’t cook it and dress it up deliciously. In this post I’m excited to share the absolute best way to cook tempeh. In my opinion, it’s all about getting a crisp golden brown outside and smothering it with the tastiest sauce. 

I’m telling you, I could NOT stop eating this. The sauce is absolutely mouthwatering. I love the heartiness of tempeh compared to tofu. Tofu is softer and tempeh is solid and has some texture to it. And the best part? It comes together shockingly quickly. 

I served mine up with some sautéed broccoli, but this would be absolutely delicious with some rice or cauliflower rice. I almost want to double up this recipe for meal prep. It’s one of those dishes that you just look forward to because it ‘s so dang tasty. 

Cut the tempeh in 1/2 – 1 inch cubes. Heat the oil in a pan over medium-high heat for about 1 minute. Add the tempeh and cook for about 7 minutes, tossing frequently so the tempeh gets golden brown. 

Once the tempeh is golden on a few sides, add the balsamic, ketchup, agave, water, onion powder, and garlic powder to the pan. Cook for 10 minutes, stirring frequently until the sauce thickens. 

Serve alongside sautéed veggies and top with chopped herbs. 

Enjoy!! xo