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Sweet Chili Marinated Tempeh Recipe

4.75 from 4 votes
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Ready for a plant based protein bursting with flavor? With this Sweet Chili Marinated Tempeh recipe, you can transform plain tempeh into a food that is insanely delicious and crave-worthy!

Sweet Chili Marinated Tempeh in a bowl with vegetables and quinoa

Tempeh is a fantastic source of plant based protein, and this marinade makes it wonderfully tasty and super versatile. It has truly become a meal game changer in the Dunham household!

Why this Recipe Works:

  • This Sweet Chili Marinated Tempeh is bursting with flavor thanks to ingredients such as chili powder, maple syrup and Dijon mustard.
  • This tempeh can be used in so many different dishes. Tacos, grain bowls, salads, burritos – honestly – the possibilities are endless!
  • This is definitely a comforting recipe. It’s so hearty, warm, and flavorful, I know you’ll love it.

What is Tempeh?

  • Tempeh is soaked and fermented soy beans that have been cooked and molded into a patty or cake-like shape.  Sometimes, grains or seeds are added to tempeh, too, so be sure to read labels before buying it if you have food allergies of any kind.
  • Tempeh is super high in protein, iron and calcium, and since it’s fermented, it’s great for gut health, too!
A package of organic tempeh

This is the brand of tempeh that I typically buy. It is found in the refrigerator section near the other meat alternatives, such as tofu and jackfruit.

I have to say – tempeh is an incredibly hearty and healthy food. But – just like tofu – it’s bland if eaten plain. This Sweet Chili Marinade recipe allows you transform that tempeh into a food that you’ll find yourself craving and dreaming about on a regular basis. I know from experience!

Honestly, this marinated tempeh has become my new addiction, and very rarely do I not have any ready to go in my fridge these days.

Looking for other great vegan meal ideas? Then you have to try my:

How to Make Sweet Chili Marinated Tempeh:

1. First, chop your tempeh into 1/2-inch cubes. Set them aside for now.

2. Next, combine all remaining ingredients in an airtight storage container or gallon-sized resealable plastic bag. Mix well.

3. Add the cubed tempeh to the marinade mixture and toss to coat on all sides.

Cubed tempeh in a marinade

4. Place the container or bag in your refrigerator for at least 4 hours or up to 5 days.

5. When ready to cook, preheat a nonstick skillet over medium-high heat for about 30 seconds. If your skillet is not nonstick, lightly coat the pan with oil. Transfer the tempeh to a frying pan using a slotted spoon or fork, leaving as much liquid behind as possible. (But be sure to keep the remaining liquid for later!)

6. Cook tempeh in your preheated skillet for about 3 minutes on each side, or until evenly browned.

Tempeh being cooked in a panTempeh flipped and cooking in a pan

7. At the last minute, add that remaining marinade liquid to the pan and stir just to warm it through, about 10 seconds. That’s it! The tempeh is ready to enjoy.  Our family especially loves it in tacos and grain bowls, but the possibilities are endless!

Sweet chili marinated tempeh in tacos

Sweet chili marinated tempeh on a salad

I hope you find this recipe as amazingly delicious as we do.

How can Sweet Chili Marinated Tempeh be used?

  • You can add your marinated tempeh to all sorts of dishes, including fajitas, grain bowls, tacos, burritos, salads, or even on its own as a snack!

Can This Recipe Be Used to Marinade Tofu, As Well?

  • Absolutely! Use one 14-16 oz. packages of firm or extra firm tofu. Note: Be sure to drain your packages of tofu first by piercing a hole in the upper corners with a sharp knife. From there, wrap the blocks of tofu tightly but gently with a clean light colored kitchen towel (or a couple of paper towels) to absorb any remaining liquid. The tofu can now be used in the recipe following the same directions.

Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful!

Sweet Chili Marinated Tempeh

This sweet chili marinade recipe allows you transform plain tempeh into a food that you'll find yourself craving and dreaming about on a regular basis. (I know from experience!)
4.75 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: plant based, vegan
Keyword: Healthy Vegan, Marinated Tempeh
Prep Time: 5 minutes
Cook Time: 7 minutes
Marinating Time: 4 hours
Total Time: 4 hours 12 minutes
Servings: 6

Ingredients

  • 16 oz. plain tempeh, typically two packages
  • 4 Tbsp. water (60 ml)
  • 4 Tbsp. soy sauce, tamari, or alternative (60 ml)
  • 4 Tbsp. maple syrup (60 ml)
  • 2 Tbsp. chili powder
  • 2 Tbsp. dijon mustard
  • 1 tsp. ground black pepper
  • 1/4 tsp. cayenne, (optional - leave out for mild heat)

Instructions

  • First, chop your tempeh into 1/2 inch cubes. Set this aside for now.
  • Next, combine all remaining ingredients in an airtight storage container or gallon-sized resealable plastic bag. Mix well.
  • Add the cubed tempeh to the marinade mixture and toss it to coat on all sides.
  • Place the container or bag in your refridgerator for at least 4 hours. This will keep in the fridge uncooked for about 5 days or so.
  • When ready to cook, preheat a nonstick skillet over medium-high heat for about 30 seconds. If your skillet is not nonstick, lightly coat the pan with oil. Transfer the tempeh to a frying pan using a slotted spoon or fork, leaving as much liquid behind as possible. (But be sure to keep the remaining liquid for later!)
  • Cook tempeh in your preheated skillet for about 3 minutes on each side, or until evenly browned.
  • Once browned, add that remaining marinade liquid to the pan and stir just to warm it through, about 10 seconds. That's it! The tempeh is ready to enjoy.  Our family especially loves it in tacos and grain bowls, but the possibilities are endless!

Notes

  • You can add your marinated tempeh to all sorts of dishes, including fajitas, or vegetable and grain bowls, tacos, or on its own as a snack! 
Tried this Recipe? Follow me Today!Mention @AudreyDunham or tag #AudreyDunhamRecipes!

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Comments

Cheryle

5 stars
Oh em gee! I had never cooked with tempeh, but on the advise of my doctor, am trying to cook and eat more plant based. This was incredible! I served it over farro (also had never been able to find it in my grocery store until Saturday). Make a bowl with farro, tempeh, garbanzo beans that I warmed in the sauce, avocado, cherry tomatoes and carrot slices. I love that it’s so versatile. I will definitely be making it again (and again and again). Yum!

Reply

Audrey Dunham

Cheryle, I’m SO happy you loved the recipe! I got hungry just reading your comment – YUM! Also – sounds like your doctor is a keeper!! Food truly is medicine, and a plant based diet can work miracles. Wishing you all the best!

Reply

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