Delicious Eats

Maple Mustard Glazed Tempeh





2 (8-ounce) package soy tempeh

1 piece fresh ginger (about 2 inches), peeled

2 cloves garlic, finely chopped

1⁄4 cup extra virgin olive oil

1⁄4 cup fresh lemon juice

2 tablespoons mustard, stone ground or German

3 tablespoons maple syrup (or agave)

1⁄2 teaspoon sea salt

1⁄2 teaspoon red pepper flakes


Fill a large (6-quart) pot with about 1 inch of water and place a steamer basket inside. Bring to a simmer with lid on.

Slice tempeh into 6-8 half-inch strips. Place in steamer basket, cover, and steam for about 5 minutes. This removes any bitter flavor the tempeh may have.

While tempeh is steaming, grate ginger over a large bowl with a fine grater. Add garlic, olive oil, lemon juice, mustard, maple syrup, sea salt and red pepper flakes. Whisk until uniform. Add steamed tempeh to mixture, coating each piece.

Heat a large sauté pan over medium heat and pour tempeh and sauce mixture into pan. No need for additional cooking oil.

Cook for about 4 minutes on each side until well browned, flipping occasionally, until sauce has been absorbed. Serve warm.

YIELD: Serves 4-6

Spork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg. They offer live cooking classes in Los Angeles at Spork Foods ( and online vegan cooking classes at Their cookbook, Spork-Fed, is currently in stores, with a foreword by fellow fans and sisters, Emily and Zooey Deschanel.