Sticky Maple Lime Tempeh Bites

Name: Sticky Maple Lime Tempeh Bites
Cook time: 13 min
Total time: 13 min
Ingredients: 1/2 block of Tempeh, cut into bite-sized cubes; 3/4 tbsp Olive Oil; 1 tbsp Tamari, or soy sauce; 1/2 tbsp Maple Syrup; 1/2 tbsp Lime Juice; 1/2 tsp Ginger, fresh, grated; 1/4 tsp Smoked Paprika; 1/2 tsp Sesame Seeds; Some Cilantro, fresh, chopped, for garnish

These tempeh bites are coated in a glossy sweet-sour glaze with bright lime, warm ginger, and a touch of smoky paprika. Pan-searing gives the tempeh a crisp exterior before the sauce reduces into a sticky finish that clings to every piece. A sprinkle of sesame seeds and fresh cilantro adds crunch and freshness at the end.

These tempeh bites are coated in a glossy sweet-sour glaze with bright lime, warm ginger, and a touch of smoky paprika. Pan-searin... Show more

By Cookreview FL · Original recipe

Health Grade

A · Excellent

Rating

4.5

Time

10 min

Price

1,68 €

Calories

355 kcal

vegan

low calorie

quick

easy

meal prep

gluten free

Method

Wash and ready produce

Rinse the lime, ginger, and cilantro under cool water, then pat them dry well. This keeps the flavors bright and prevents extra water from thinning the glaze later.

Cut and prep

Cut the Tempeh into even bite-sized cubes so the pieces brown at the same rate. Finely grate the ginger, chop the cilantro, and squeeze the lime for its juice if it is still whole. Keeping the tempeh pieces similar in size helps you get crisp edges without some pieces overcooking.

Heat the skillet

Set a large skillet over medium heat and add the Olive Oil. Let the oil warm for about 1 minute, just until it looks loose and shimmery across the surface.

Brown the tempeh

Add the tempeh cubes in a single layer and cook for about 5 minutes, turning them every minute or so, until they are browned on most sides and lightly crisp around the edges. You want deep golden spots and a firmer exterior, not a dark hard crust.

Glaze and serve

Pour in the Tamari, Maple Syrup, and lime juice, then add the grated ginger and Smoked Paprika. Stir well so every piece is coated, then cook for about 3 minutes, stirring occasionally, until the liquid bubbles down into a shiny glaze that clings to the tempeh. Transfer to a serving bowl and finish with Sesame Seeds and the chopped cilantro.

Ingredients

Method

Servings:

0.5

1 block of Tempeh, cut into bite-sized cubes
1 1/2 tbsp Olive Oil
2 tbsp Tamari, or soy sauce
1 tbsp Maple Syrup
1 tbsp Lime Juice
1 tsp Ginger, fresh, grated
1/2 tsp Smoked Paprika
1 tsp Sesame Seeds
Some Cilantro, fresh, chopped, for garnish

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

355 kcal

18% of Daily kcal

Protein

25 g

50% RDI

Fat

23 g

4.2g sat fat

Carbs

17 g

6% RDI

Sugar

8 g

16% RDI

Fiber

8.5 g

28% RDI

Salt

1.5 g

31% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

A · 8.5 / 10

What others say

Click to rate

ruth_archives

1 month ago

This was a fantastic, quick weeknight meal! The balance of lime and smoky paprika really makes the tempeh pop. I'll definitely be adding this to my regular rotation.

Ingredients

Servings:

0.5

1 block of Tempeh, cut into bite-sized cubes
1 1/2 tbsp Olive Oil
2 tbsp Tamari, or soy sauce
1 tbsp Maple Syrup
1 tbsp Lime Juice
1 tsp Ginger, fresh, grated
1/2 tsp Smoked Paprika
1 tsp Sesame Seeds
Some Cilantro, fresh, chopped, for garnish

🧂 Plus ~1g of salt

Watch

Original video

Uploaded 1 month ago

Cookreview FL

4528

Sticky Maple Lime Tempeh Bites

Method

Wash and ready produce

Cut and prep

Heat the skillet

Brown the tempeh

Glaze and serve

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

What others say

Ingredients

Watch

Cookreview FL

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