Sweet, tangy, spicy, and bright in flavor, this apricot-glazed tempeh is a wonderful way to incorporate satisfying plant-based protein into any weeknight dinner.
The steps to make this recipe are really easy: steam the Lightlife Original Tempeh, prepare the marinade, marinate the tempeh for at least 30 minutes, sauté the tempeh for 10 minutes, and serve it alongside your favorite sides. You can skip the steaming step and jump right into marinating the tempeh if you’re short on time, but I personally like this method best. Having experimented with tempeh quite a bit, I have found that steaming the tempeh before transforming it in any way yields the best results.
Similar to tofu, tempeh is an excellent vehicle for allowing other flavors to shine. That's why I decided to marinate it in a mixture of apricot jam, lime juice, tamari, and fresh ginger. This marinade pairs wonderfully with the naturally savory, nutty flavor of the tempeh.
When choosing your apricot jam, you can go two ways: choosing a more traditional jam that is higher in sugar or opting for a jam that is reduced in sugar. I prefer the second option, because it results in a dish that is a little less sweet and slightly more balanced.
What's great about this recipe—apart from the unique combination of flavors—is the fact that you can make this in advance. I love to cut up my tempeh, steam it, and drop it in the marinade before my workout, right before dinner. That’s also when I usually get all my sides ready. That way, when I am done with my workout, all I have to do is sauté the tempeh and dinner is ready—in just 10 minutes.
If you have any leftovers, store them in the refrigerator, in an airtight container, for up to 3 days. —Murielle Banackissa
This recipe is shared in partnership with Lightlife, and was developed using their Original Tempeh—made with just three ingredients, it’s a great source of plant-based protein.
This recipe was featured on our cook-along podcast Play Me a Recipe. Listen as Murielle chops, steams, and glazes her way through this recipe.
—The Editors
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