Maple Mustard Tempeh
Ingredients
-
2
packages
tempeh, cut into 1-inch cubes
-
¼
cup
Dijon mustard or grainy mustard, or a mixture of both
-
¼
cup
yellow mustard
-
¼
cup
maple syrup
-
2
tablespoons
olive oil, divided
-
to taste
sea salt and ground black pepper
-
1
medium
shallot, small dice
-
½
teaspoon
chili flakes or ground chillies
-
1
tablespoon
fresh thyme leaves, minced
-
2
cloves
garlic, minced
-
¼
cup
white wine
-
¼
cup
water
-
1
teaspoon
miso
-
1
teaspoon
arrowroot starch/powder
-
2
teaspoons
lemon juice
Instructions
- Steam the tempeh in a steamer basket over boiling water for 10 minutes.
- In a bowl, whisk together the Dijon mustard, yellow mustard, and maple syrup.
- Transfer the steamed tempeh to a towel-lined plate and pat dry.
- Heat 1 tablespoon of olive oil in a skillet over medium heat and brown the tempeh on both sides.
- Remove the tempeh and add the remaining olive oil to the skillet, sauté the shallots until soft.
- Add chili flakes and thyme, then garlic, cooking for another minute.
- Return the tempeh to the skillet, pour in the white wine, and let it cook off for 30 seconds.
- Add the mustard and maple mixture, letting it simmer for about 2 minutes.
- Whisk together water, miso, and arrowroot, then add to the skillet and stir.
- Finish with lemon juice and serve warm.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
400mg
Cholesterol
0mg
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