I tried tempeh for the first time a few months ago, but after making this dish I am wishing that I would have tried it years ago! Not only is it a fabulous substitute in dishes that normally contain meat, but it also certainly shines on its own when paired with simple marinades. Marinating tempeh, and then either baking or sauteing it, produces a flavorful, delicious, and simple dinner in just a matter of minutes. The flavors of this dish will make anyone think that the recipe is complicated, when in fact it is oh so simple!
Hot and Sweet Pepper Jelly Tempeh
1 package of 3-grain tempeh
olive oil cooking spray
2 1/2 to 3 TB pepper jelly*
1 TB extra virgin olive oil
2 tsp Bragg’s Liquid Aminos (you can also use low-sodium soy sauce)
1 clove garlic, minced
*I used Trader Joe’s Hot & Sweet Pepper Jelly
1. Slice the tempeh into half-inch thick pieces.
2. Spray a medium skillet with cooking spray and heat over medium heat. Once hot, add the tempeh into the skillet.
3. Cook the tempeh for approximately 8 to 10 minutes on each side, or until the tempeh is golden brown and begins to form a bit of a crispy texture.
4. While the tempeh is cooking, whisk together the pepper jelly, EVOO, liquid aminos, and garlic until well-combined.
5. Once the tempeh is cooked, lower the heat to medium-low and add the pepper jelly glaze. Ensure that all of the pieces of tempeh are coated with the glaze. Cook the tempeh for an additional 3 to 5 minutes, or until the pepper jelly glaze is warm.
Serve the Hot and Sweet Pepper Jelly Tempeh slices with your favorite grain or a side of veggies. I served mine with cooked mixed vegetables. I imagine that this tempeh dish would also pair well with a side of fresh fruit. I love to balance out spicy dishes with a bit of sweetness.
And while on the topic of spicy and sweet, I must mention that this tempeh dish is exactly that. The perfect balance of spiciness and sweetness exists in the pepper jelly glaze, and when combined with the nutty tasty of the tempeh, it is an absolutely delicious sweet and savory combination. Do not be afraid by the title of this recipe or by the description on the pepper jelly jar. It is not that hot. I like spicy foods, but I found the spiciness level of this dish to be rather minimal compared to many foods that I eat. I definitely found that the pepper jelly glaze is more sweet than it is spicy.
This dish was definitely tasty enough to earn a spot on my “make again soon!” list of foods. I LOVED the flavors, thoroughly enjoyed the sweet and savory combination of the tempeh and the pepper jelly glaze, and the ease of this recipe could not be beat. Oh, and the reheated leftovers at work the next day were just as tasty. When combined, all of these things definitely make for a winner of a dish!
Lastly, before I end this post, I just want to extend my true gratitude and appreciation for all of the warm thoughts, kind words, and prayers for my brother that I have received from all of you! I feel so thankful for everything!