A glossy, tangy glaze coats hearty tempeh for a quick, crave-worthy meal that shines with minimal effort.
Recipe Summary Card
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 min | 25 min | 40 min | 4 |
Introduction
This recipe is designed for a pantry-friendly weeknight. Tempeh takes on a bright apricot-ginger glaze that comes together quickly for a dish you can pull together after work. It pairs beautifully with pasta, rice, or quinoa for a complete, satisfying meal.
The Best Tempeh for This Recipe
White vs. Light Tempeh
White/light tempeh tends to be milder in flavor and a bit denser. Use it when you want a clean, subtle base for the glaze.
Solid Block Tempeh vs. Crumbled Tempeh
Solid blocks sear up to a crisp edge that holds the glaze; crumbled tempeh distributes more evenly in a bowl when you want a looser texture.
Water-packed Tempeh vs. Oil-packed Tempeh
Water-packed tempeh sears crisply and absorbs glaze nicely; oil-packed varieties can give a richer complexion but may feel heavier. Choose based on your preference for texture and depth.
Other Ingredients (and Helpful Swaps)
Tomatoes
Role: A bright acidity in many glazes; swaps: use a teaspoon of lemon juice plus a pinch of sugar if you want more brightness without tomato.
Onion
Role: Builds savory base; swaps: shallot or leek for a sweeter, milder note.
Garlic
Role: Aromatic depth; swaps: 1/2 teaspoon garlic powder (increase to taste if using powder).
Red Pepper
Role: Adds light heat or sweetness depending on variety; swaps: pinch of crushed red pepper flakes for heat or substitute bell pepper for extra sweetness.
Pasta
Role: Vehicle for the glaze; swaps: quinoa, brown rice, or zucchini noodles if you want a grain-free option.
Herbs
Role: Fresh brightness at the finish; swaps: 1 teaspoon dried herbs or green onion tops if fresh aren’t on hand.
Ingredients
Sauce
- Tempeh, firm block: 12 oz (340 g)
- Apricot jam or preserves: 1/3 cup (80 g)
- Fresh ginger, grated: 1 tablespoon (15 g)
- Garlic cloves, minced: 2 (6 g)
- Soy sauce or tamari: 2 tablespoons (30 ml)
- Rice vinegar: 1 tablespoon (15 ml)
- Water or vegetable broth: 1/3 cup (80 ml)
- Neutral oil (for searing): 1 tablespoon (15 ml)
- Red pepper flakes (optional): 1/4 teaspoon (0.5 g)
- Sesame oil (optional): 1 teaspoon (5 ml)
Pasta (or base)
- Dried pasta: 8 oz (225 g)
- Kosher salt for pasta water: 3/4 teaspoon (3 g) – to taste
- Olive oil (optional): 1 teaspoon (5 ml)
Finish
- Sesame seeds (optional): 1 teaspoon (2 g)
- Scallions or green onions, sliced (optional): 2 stalks (15 g)
Directions
-
Steam tempeh to soften (8 min)
Cut tempeh into 1/2-inch slices. Steam or simmer gently to soften, then pat dry thoroughly for a crisp sear. -
Sear tempeh until golden (6–8 min)
Heat 1 tablespoon oil in a skillet over medium-high. Sear tempeh on both sides until edges are golden and crisp. -
Make glaze in a small bowl (2 min)
Whisk together apricot jam, grated ginger, minced garlic, soy sauce, rice vinegar, and water. -
Glaze and simmer (4–5 min)
Pour glaze into the skillet with tempeh. Bring to a gentle simmer and cook until the glaze thickens and clings to the edges of the tempeh. -
Cook pasta separately (8–9 min)
Meanwhile, cook pasta in salted water until al dente. Reserve a spoonful of starchy water, then drain. -
Finish and serve (1–2 min)
If desired, drizzle with a touch of sesame oil and sprinkle sesame seeds and scallions. Plate tempeh over pasta or with your chosen base, spooning extra glaze on top.
How to Store Leftovers
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a tablespoon of water, or in the microwave in 1–2 minute bursts, until warmed through. Avoid leaving at room temperature for more than 2 hours. Sauce can be frozen separately for longer storage.
What to Serve With Apricot Ginger Glazed Tempeh
- Steamed brown rice or quinoa makes a hearty base; the glaze coats each bite with brightness.
- Sautéed greens (spinach, kale, or bok choy) add a fresh, earthy contrast in 2–3 minutes.
- Roasted broccoli or asparagus brings a satisfying crunch; toss with a little oil and salt, then roast 15 minutes at 425°F (220°C).
- For a crisp salad, try a simple arugula-and-citrus salad on the side.
Variations & Tips
- Spicy twist: add 1/4 teaspoon red pepper flakes to the glaze for a gentle kick.
- Creamier glaze: whisk in 1 tablespoon coconut milk at the end for a silky finish.
- Gluten-free option: use tamari or a gluten-free soy sauce.
- Canned-swap: if you only have apricot preserves, add 1 teaspoon lemon juice to brighten before simmering.
- Fresh herbs: finish with chopped cilantro or parsley for extra freshness.
Enjoy Your Apricot Ginger Glazed Tempeh
Delight in how the glossy glaze cling to each bite, pairing perfectly with a simple grain base. Enjoy your Apricot Ginger Glazed Tempeh and savor the warmth, brightness, and comforting heartiness in every forkful.