Looking for a protein-rich dish that’s bold, satisfying, and easy to whip up? Sweet Soy Tempeh checks every box. It’s crispy, caramelized, and full of umami flavor—perfect over rice, tucked into wraps, or tossed into a veggie bowl. Made with Royal Tempeh, this recipe highlights the naturally nutty flavor of tempeh and elevates it with a sweet-savory glaze inspired by Indonesian-style kecap manis.
Ingredients:
- 1 block of Royal Tempeh, sliced into thin strips or cubes
- 2 tbsp soy sauce
- 1 tbsp maple syrup or coconut sugar or brown sugar
- 1 clove garlic, minced
- 1 stp neutral oil
- Optional: 1 tbsp kecap manis for extra sweetness and depth
- Optional: Sesame seeds and chopped scallions for garnish
Instructions:
- Prep the Tempeh: Steam your Royal Tempeh for 10 minutes to remove any bitterness and soften the texture. Pat dry.
- Pan-Fry: Heat oil in a skillet over medium heat. Add the tempeh pieces and cook until golden brown and crispy on all sides—about 6–8 minutes.
- Make the Sauce: In a small bowl, mix soy sauce, maple syrup, & garlic.
- Combine & Glaze: Pour the sauce into the pan with the tempeh. Toss to coat and simmer for 2–3 minutes until it thickens and caramelizes.
- Serve: Plate over jasmine rice, noodles, or salad. Sprinkle with sesame seeds and scallions.
Serving Ideas:
- Bowl it up with rice, avocado, cucumber, and pickled carrots.
- Wrap it in lettuce leaves or rice paper rolls for a fresh, crunchy bite.
- Meal prep it! Sweet soy tempeh keeps well in the fridge for up to 4 days.
Why We Love It:
Sweet Soy Tempeh is crave-worthy and incredibly versatile. It’s a nod to our Indonesian roots and showcases Royal Tempeh’s signature firm bite and natural fermentation. Whether you're plant-based or just tempeh-curious, this dish is a flavor bomb worth repeating.