This post may contain affiliate links. Please read our disclosure policy.
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!
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!
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:
- Beyond Meat Meatloaf Burgers
- Easy Black Bean Veggie Enchiladas
- 5-Ingredient Roasted Veggie Pizza
- 15-Minute Vegan Pumpkin Chili
- Vegan Italian Bean “Meatballs”
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.
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.
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!
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!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!
Sweet Chili Marinated Tempeh
Ingredients
- 16 oz. plain tempeh, typically two packages
- 1/4 c. water (60 ml)
- 1/4 c. soy sauce, tamari, or alternative (60 ml)
- 1/4 c. 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)
Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.
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!
Pro Tips From Audrey
- 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!
This post may contain affiliate links. Please read our disclosure policy.