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

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.