Maple Grilled Tempeh


In a large bowl, coat tempeh cubes with cornstarch. Set aside.

In a large skillet over medium-high heat, heat oil and sauté tempeh cubes for 5 minutes.

Meanwhile, in a bowl, combine soy sauce, ginger, garlic, maple syrup and vegetable broth.

Reduce heat to low, add the sauce into pan with the tempeh and cook for 1 minute or until the sauce is thickened.

Garnish with sesame seeds. Serve with basmati rice and grilled vegetables.

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