Check ingredients Cut the tempeh into ½ inch cubes.
Set a steamer basket or a foldable steamer in a medium saucepan filled with 2 inches of water. Arrange the tempeh into an even layer in the steamer basket. Cover the saucepan with a lid and steam the tempeh on medium-high heat for 15 minutes.
Prepare the glaze: In a bowl or a glass container, mix together the apricot jam, lime juice, tamari, ginger, and red chili using a silicone spatula.
If steaming the tempeh, remove it from the steamer basket and drop the tempeh into the apricot glaze mixture. Toss the tempeh until coated.
Cover the bowl with a plate. If using a glass container, put the lid on. Let the tempeh marinate for 30 minutes or up to 8 hours. If you choose to marinate your tempeh for more than 30 minutes, place it in the refrigerator.
After your desired marinating time has passed, heat canola oil in a medium or large sauté pan on medium heat. Once hot, drop the tempeh along with the apricot glaze into the pan and cook for 10 minutes or until there is no more sauce in the pan and your tempeh is golden-brown in color and charred in some places. Stir regularly through the cooking time using a silicone spatula.
Serve immediately with rice and your favorite vegetables, and garnish with sesame seeds.
Can I opt for another jam instead of apricot jam? Yes, you could opt for a peach jam or even an orange jam would be great here.
Can I replace the tamari with another liquid seasoning? I find that tamari has a deeper umami flavor than soy sauce that is why it is my personal go-to in the kitchen. However, if you have low sodium soy sauce, use 1 tablespoon of it in this recipe or 2 teaspoons of regular sodium soy sauce. I have not played with coconut aminos enough to know what proportion of it would work in this recipe.
Can I use lemon juice instead of lime juice? I personally find that lime juice complements better the other ingredients in this recipe, but if you have all other ingredients on hand except lime juice, lemon juice should do.
Can I change the amount of chili in this recipe? Totally! If you like more heat to your apricot glazed tempeh, go ahead and use the entire chili. If you like less heat, use a quarter of it or none at all.
This recipe was created through an Instagram partnership with Food52 and Lightlife Tempeh.
Ouff, it has been a crazy couple of weeks! I cannot believe I have not shared a recipe on my blog in over a month…
Here are some of the things that have been happening offline:
Anyways, life has been busy to say the least, but I am doing great and am excited to finally share the recipe for this Apricot Glazed Tempeh on my blog.
I know tempeh is not an ingredient everyone loves. However, just like tofu, it is an ingredient that can be infused with tons of flavors. That is 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.
Making this tempeh recipe is super easy:
Now, when it comes to the ingredients used in this recipe, below are the ones I used. For any modifications, refer to the Common Questions & Swaps section.
Unflavored Tempeh: I personally really love Lightlife’s Original tempeh for its flavor and texture. I find that it holds really well, even after steaming the tempeh, tossing it in the marinate, and sautéeing it. However, use any unflavored tempeh you have on hand.
Apricot Jam: This is the second star of this dish. Apricot jam adds some sweetness and tanginess to this dish and complements really well the savory, nutty flavor of 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.
Lime juice: The lime juice balances out the sweetness of the apricot jam and adds brightness to this dish.
Tamari or low sodium soy sauce: This is what gives this dish its salty and umami kick.
Freshly grated ginger: Fresh ginger adds some brightness and heat to this dish, while also pairing very well with all the other ingredients.
Red chili: It adds even more heat to this dish and awakens all the other flavors.
Canola oil: A great neutral oil for sautéeing the tempeh.
After testing this recipe over half a dozen times and enjoying it every single time, I am proud to officially share it on my blog with you guys.
If you are looking for a recipe to reignite or simply ignite your love for tempeh, I think this one might just be for you!
If you do give this recipe a try and share about it on Instagram, make sure to tag me (@muriellebanackissa).
Have a wonderful week my friends!
