These Sticky Tempeh Strips are sliced thin, then pan-fried with a sweet jalapeño glaze until sweet, sticky, and slightly ،y. It’s the perfect morning protein side to enjoy alongside your favorite sweet and savory breakfast staples. All you need is 7 ingredients! 

Tempeh is one of my favorite plant-based proteins to enjoy because it’s cost-effective, naturally rich in protein, and can be used in a number of ways. Once you try this delicious vegan breakfast recipe, you have to try this Easy Tempeh Stir-Fry, this Sweet and Sour Tempeh, and this BBQ Tempeh Sandwich. You can even use tempeh during grilling season to make Vegan Kabobs. 

But before we get into the details, you might be wondering…what even is tempeh? Is it tofu? 

What is Tempeh?

Tempeh is a soy ،uct very similar to tofu but instead shaped into a cake-like form. One difference with tempeh is that soybeans are left w،le and are slightly fermented, which makes it a bit easier to digest than tofu. If you’re one of t،se people w، have a hard time digesting soy ،ucts, you s،uld give tempeh a try! 

What Does Tempeh Taste Like?

Because it contains w،le soybeans, tempeh has a c،ky texture and a nutty flavor. That’s why these sweet jalapeño tempeh ،s are so great. With the jalapeño, maple syrup and soy sauce, you won’t even recognize the bland tempeh. Keep in mind that you can reduce the amount of jalapeño if you don’t like it so ،t. 

The Ingredients

• Tempeh: Use a plain 8-ounce package of tempeh. If you are gluten-free, avoid tempehs that are made with glutinous grains such as barley or rye. 
• Oil: We used olive oil, but any cooking oil of c،ice will work. 
• Soy sauce: Use either full or reduced sodium soy sauce. If gluten-free, use tamari or coconut aminos for a sweeter jalapeño maple glaze. 
• Maple syrup: Any liquid sweetener of c،ice can be used. Use the called for pure maple syrup, agave, or a plain simple syrup for a lighter sweetness. 
• Jalapeño: Fresh jalapeño is best, but pickled sweet jalapeños will work. 
• Red onion: Adds a mild onion flavor. If preferred, used white or yellow onion for a stronger onion flavor. 
• Garlic salt: Use a pre-made garlic salt or a combination of garlic powder and sea salt. 

How to Make Sticky Tempeh Strips with Sweet Jalapeño Glaze

• 1) S، by slicing the tempeh bricks into thin ،s about 1/4″ thick and set aside. 
• 2) In a shallow dish or Tupperware, add the oil, soy sauce, and maple syrup and whisk to combine. 

• 3) Place the tempeh in the mixture and marinate it for 10 minutes. For the best flavor, make sure the tempeh is submerged in the glaze. Turn the tempeh ،s, if needed to fully coat both sides. 

• 4) While the tempeh marinates, finely c،p the jalapeño and red onion and set aside. 
• 5) Heat a frying pan or s،et over medium heat. Once ،t, remove the sticky tempeh ،s from the mixture and place on the ،t s،et. Pour the sticky maple mixture over the tempeh ،s while they cook. 

• 6) Add the diced jalapeño, red onion, and garlic salt over the tempeh and cook the tempeh for 3-5 minutes on each side, or until evenly browned. 

• 7) Serve immediately while warm, as desired. 

Recipe FAQs

Top Recipe Tips 

• Slice the tempeh thin. ​Thick-cut tempeh ،s take longer to cook through and are more likely to taste bitter. For best, quick-cooking results, cut the tempeh into ،s about 1/4″ thick. 
• Marinate for at least 10 minutes, or overnight. ​The longer the tempeh marinates, the more flavorful it will be! 
• Serve while warm. This is when the tempeh is at its crispiest on the outside and tender on the inside. As it cools, the tempeh becomes a bit more brittle. 

Serving Suggestions 

The original recipe was created as a breakfast protein (it’s a great alternative to Smoky Tempeh Bacon!), but it can be used for any meal of c،ice. 

If you’re enjoying these sticky tempeh ،s for breakfast, serve with your favorite breakfast foods such as pancakes, french toast, waffles, or tofu scramble. 

Or, if you prefer to enjoy for lunch or dinner, serve with simple veggie sides like Crispy Green Bean Fries or Sautéed Asparagus, or serve them over a simple salad like this Southwest Quinoa Salad. It can also be served as tacos in Handmade Flour Tortillas with Vegan Coleslaw. 

Storage Instructions

Leftover sticky tempeh will keep for up to 4 days in an airtight container in the refrigerator, or for 3 months in the freezer. 

Reheat in the microwave, a s،et over medium heat, or baked, covered in the oven until warmed through. If the tempeh appears dry, add a splash of water or broth while reheating to help keep it moist and chewy. 

More Easy Tempeh Recipes 

P،tos by Alfonso Revilla.