- 1 8oz package of Tempeh (I used Lightlife Original Tempeh)
- ¼ cup + 1 tbsp apricot jam
- 1 tbsp lime juice
- 1 tbsp tamari or low-sodium soy sauce
- 1 tsp freshly grated ginger
- ½ fresh red chili , finely minced
- 1 tbsp canola oil
- Sesame seeds , for garnish
Apricot Glazed Tempeh
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:
- I officially started shooting lifestyle shots for my cookbook.
- I just passed the 75-recipes mark for my cookbook. Not all the recipes have been tested more than once, but many have and I am super excited about that.
- I worked with VegNews on their latest Holiday issue.
- I worked with Food52 and Lightlife to create a podcast where I shared how to make this recipe. You can listen to it here.
- I am still keeping up with regular client work, including recipe creation, food photography, food styling and sponsored work.
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:
- Steam the tempeh—I find that this step helps remove a little bit of that bitterness tempeh is known for.
- Whisk the marinade ingredients in a bowl.
- Drop the tempeh into the marinate.
- Cover the tempeh and let it marinate for at least 30 minutes—you can actually prep this dish up to 24 hours in advance!
- Sauté the tempeh until it is brown in color and charred in some places.
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!