This is a great recipe for making savory, delicious, moist tempeh. The key to this recipe is to go slow with the braising of the tempeh. Proper braising is a great way to get the flavor of marinating without the waiting and having to prepare ahead of time. See my notes below on braising techniques.
Leftovers heat up very nicely and even taste great cold too!
- Remove the tempeh from the packaging and chop or slice evenly. I prefer small, evenly chopped chunks for this recipe. Place in a steamer basket for 5 minutes to remove any bitterness. I don’t generally find this to be necessary, but it is an option when you don’t want to use oil.
- Fill a large measuring cup with all the remaining ingredients and whisk or stir until the Miso Mustard is well incorporated into the rest of your liquids. Set aside.
- Using a deep sauté or sauce pan, spray the bottom lightly with oil spray. Turn on heat to medium high and allow pan to heat up slightly (not smoking). Place your slices or chunks of tempeh into the pan and spray again lightly with oil. The oil is only needed to prevent the tempeh from sticking to the pan, if you opted to steam your tempeh first you don’t need the oil if you went straight from steaming into the pan. Allow your tempeh to cook undisturbed until it gets a slightly golden, brown crust. After about 2-3 minutes check one of the center pieces to see if it is browned; if it is browned begin to flip each piece over and allow to continue cooking on the other side for about 1 more minute after you have flipped all your pieces over. Remove the pan from the heat and turn the burner down slightly to medium low heat.
- Stir the braising liquid again and pour it into the pan with the tempeh and return the pan to the heat. Allow the liquid to come to a low boil and then turn it down to a slight simmer (occasional small bubbles). As the liquid is reducing down you will want to frequently baste the tempeh in the liquid by swirling the pan. As the liquid reduces down further you will need to gently tip the pan to continue this process. You will know when you are done because the liquid will have become a thicker sauce that has a delightful, intense flavor and your tempeh is dressed up in this delightful sauce covering every nook and crevice. You want the sauce to be the consistency of gravy.
*Braising Technique – this method is used to create great flavor and tenderness when your main ingredient is hard and dry by nature – like tempeh.
- The first steps browning which is done by creating a slight crust on the outer surface.
- Boiling the braising liquid first is a great way to get the right amount of heat into the braising liquid – DO NOT LET IT CONTINUE TO BOIL – the key is to turn it down right away and achieve a simmer with small, occasional bubbles. If your liquid is too hot you will create a tougher dish instead of more tender.
- Patience! Now, you are at the actual step of braising your tempeh, but you must be patient. Trust me, it will pay off and you will have great tasting, moist tempeh that is good warm or cold! During this step you need to stand over your tempeh and occasionally coat it in the braising liquid. This is done by tilting the pan to pool the liquid and tempeh on one side while gently toss the liquid over the tempeh. If you are not familiar with this style or technique you can use a small spoon instead to coat the tempeh. The more you do this the better your result
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Keywords: vegan, miso, mustard, tempeh