Maple-Soy Tempeh with Wild Rice and Sugar Snap Peas

Made from fermented soybeans, tempeh is extremely firm with a somewhat crunchy bite and a good source of plant-based protein. Naturally nutty, it will take on the flavors of any marinade or sauce. It’s also known for its versatility, as it can be fried, steamed, grilled or crumbled into dishes.

Shirley Fan

Main Course

Ingredients

1/4 cup low-sodium soy sauce		2 to 3 tablespoons vegetable oil
1/3 cup maple syrup		2 cups blanched sugar snap peas
2 tablespoons orange juice		4 cups cooked wild rice blend
2 (8-ounce) packages tempeh

directions

Total:

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1
In a small bowl, whisk together the soy sauce, maple syrup, and orange juice; Set aside.
2
Cut the tempeh into 1-inch wide strips. Place the strips in a shallow pan and pour the marinade over tempeh. Let marinate for 20 to 30 minutes. Drain the tempeh from the marinade, saving the liquid.
3
In a large non-stick saute pan over medium-high heat, heat the oil. Cook the tempeh strips until browned, about 1 to 2 minutes per side. Transfer the strips to a plate and remove the pan from the heat. Wipe the oil from the pan and heat on low. Add the reserved marinade and cook until it begins to thicken, about 5 minutes. Brush the glaze over the tempeh strips.
4
Serve the tempeh with sugar snap peas and rice.

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Maple-Soy Tempeh with Wild Rice and Sugar Snap Peas

Ingredients

directions