Ingredients:

  • 8 oz Organic Plain Tempeh, cut into 1/2-inch strips
  • 1 cup water or vegetable broth for steaming
  • 3 tbsp balsamic vinegar
  • 2 tbsp pure maple syrup
  • 1 tbsp tamari or low-sodium soy sauce
  • 1 tsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp black pepper

Instructions:

  1. Cut the tempeh into 1/2-inch thick strips or triangles. Place them in a steamer basket over boiling water for 10 minutes to remove bitterness and open the pores of the soy.
  2. While the tempeh is steaming, whisk together the balsamic vinegar, maple syrup, tamari, Dijon mustard, minced garlic, and black pepper in a small bowl.
  3. Remove the steamed tempeh and pat thoroughly dry with a clean kitchen towel to ensure a crisp sear.
  4. Heat the olive oil in a large skillet over medium-high heat. Arrange the tempeh in a single layer and sear for 3-4 minutes per side until a golden-brown crust has formed.
  5. Reduce heat to medium. Pour the balsamic glaze mixture into the skillet. Simmer for 2-3 minutes, turning the tempeh frequently to coat, until the liquid reduces into a thick, syrupy glaze.