This sweet and salty Maple Miso Tempeh is everything especially if you’re looking for a unique and flavorful way to enjoy tempeh! The combination of sweet and savory flavours, along with a tangy burst of citrus from the fresh oranges, makes this dish a true taste sensation. It can also be made in bulk and stored in the fridge or freezer to keep you well-nourished throughout the week.
The marinade of miso paste, maple syrup, and orange juice gives the tempeh a delectable sweetness and savory depth, while the fresh orange segments provide a refreshing and juicy texture. Whether you’re a tempeh aficionado or just looking to try something new, this recipe is sure to delight your taste buds and leave you feeling satisfied and nourished.
Why is this Good for Me?
Tempeh – One of the benefits of tempeh is its nutritional value. It is a great source of protein – in fact it is a complete protein, which means it contains all nine essential amino acids. It is also a good source of fibre and vitamins. It is unique in the sense that it is one of few plant-based sources of vitamin B12. It is also a good source of calcium which we need for healthy bones and teeth as well as nerve function. Tempeh is also low in fat and calories and contains no cholesterol. In addition to its nutritional benefits, tempeh is also a good source of probiotics. Probiotics are beneficial bacteria that help to improve gut health. The fermentation process used to make tempeh produces probiotics that can help to aid digestion.
What is Tempeh?
Tempeh is a traditional Indonesian food made from fermented soybeans and has been around for centuries. Not only does tempeh taste great, but it also has numerous health benefits.
How is Tempeh Fermented?
The process of making tempeh is straightforward, but it requires a bit of skill and patience. The first step is to soak whole soybeans in water for several hours to soften them. The beans are then boiled for about an hour until they are fully cooked. Once the beans are cooked, they are drained and allowed to cool down to room temperature.
The next step is to add the starter culture to the beans. The starter culture is a type of mould that is specific to tempeh production, which grows quickly in warm and humid conditions that are necessary for tempeh production.
The mold is added to the beans, and the mixture is packed into a plastic bag or container. The container is then left to ferment for one to two days at room temperature. During the fermentation process, the mold grows around the beans, binding them together and forming a solid cake-like structure.
Once the tempeh is fully fermented, it is ready to eat.
Meal Prepping
One of the biggest benefits of meal prepping is that it saves time. By cooking and storing meals in advance, you can avoid spending hours in the kitchen each day cooking and cleaning up. Meal prepping allows you to have healthy and delicious meals ready to go, so you don’t have to spend time deciding what to eat or cooking meals from scratch each day.
A massive plus is that it can save you money. When you plan and prepare meals in advance, you can buy ingredients in bulk and take advantage of sales and discounts. This can help you save money on groceries and reduce food waste by using up ingredients before they go bad.
Meal prepping can also help you to eat healthier. When you plan and prepare meals in advance, you can control the portion sizes and the ingredients that go into each meal. This allows you to choose healthy, nutrient-dense foods that will provide your body with the energy and nutrients it needs to function at its best. You’re also less likely to impulse-buy foods on the go if you’re well equipped.
Another benefit of meal prepping is that it can help you reduce stress. When you have healthy and delicious meals ready to go, you don’t have to worry about what to eat or spend time cooking each day. This can help you feel more relaxed and less stressed, which can improve your overall well-being.
Finally, meal prepping is a great way to improve your cooking skills. When you plan and prepare meals in advance, you have the opportunity to try new recipes and experiment with different ingredients and cooking techniques. This can help you become a better cook and expand your culinary horizons.
How to Make Maple Miso Tempeh
In a small mixing bowl, whisk together the miso paste, maple syrup, orange juice, oil and garlic to make the marinade. Arrange the sliced tempeh in a single layer in a baking dish or shallow container. Pour the marinade over the tempeh, making sure that each slice is coated with the marinade. Cover the dish with plastic wrap or a lid and place it in the refrigerator to marinate for at least 30 minutes – can also be cooked straight away if you’re hungry! When you’re ready to cook the tempeh, preheat the oven to 190°C. Remove the tempeh from the marinade and arrange the slices on a baking sheet lined with greaseproof paper. Bake the tempeh in the preheated oven for 20-25 minutes, or until it is golden brown and slightly crispy around the edges. Once the tempeh is cooked, remove it from the oven and let it cool for a few minutes. Serve the tempeh warm, topped with fresh orange segments, sesame seeds and chopped spring onions.
Recipe Substitutions
- Although very different textures, the glaze can also be used with tofu and prepared and cooked in the same way. Serve it in a sandwich like my Banh Mi .
- Maple syrup can be substituted with agave nectar.
This Maple Miso Tempeh is…
- Sweet and salty
- Perfect for preparing in advance
- Packed with protein
- Dairy-free
- Healthy
- Vegan
- Vegetarian
- Plant-based
Shopping List
- 1 block (227g) of tempeh, sliced into thin rectangles
- 2 tbsp miso paste
- 2 tablespoons of maple syrup
- 3 tablespoons of orange juice
- 1 tablespoon of rapeseed oil
- 1 clove garlic crushed
- 1 medium orange, peeled and cut into segments
- Optional toppings: sesame seeds, spring onions
More Recipes to Try…
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Recipe
Maple Miso Tempeh
Ingredients
- 1 block 227g of tempeh, sliced into thin rectangles
- 2 tbsp miso paste
- 2 tablespoons of maple syrup
- 3 tablespoons of orange juice
- 1 tablespoon of rapeseed oil
- 1 clove garlic crushed
- 1 medium orange peeled and cut into segments
- Optional toppings: sesame seeds spring onions
Instructions
- In a small mixing bowl, whisk together the miso paste, maple syrup, orange juice, oil and garlic to make the marinade.
- Arrange the sliced tempeh in a single layer in a baking dish or shallow container. Pour the marinade over the tempeh, making sure that each slice is coated with the marinade.
- Cover the dish with plastic wrap or a lid and place it in the refrigerator to marinate for at least 30 minutes – can also be cooked straight away if you’re hungry!
- When you’re ready to cook the tempeh, preheat the oven to 190°C.
- Remove the tempeh from the marinade and arrange the slices on a baking sheet lined with greaseproof paper.
- Bake the tempeh in the preheated oven for 20-25 minutes, or until it is golden brown and slightly crispy around the edges.
- Once the tempeh is cooked, remove it from the oven and let it cool for a few minutes.
- Serve the tempeh warm, topped with fresh orange segments, sesame seeds and chopped spring onions.
Notes
- Although very different textures, the glaze can also be used with tofu and prepared and cooked in the same way
- Maple syrup can be substituted with agave nectar
I just love maple and miso together! Lovely recipe.
Such a great combo isnt it! xXx