Meet your new favorite plant-based protein: Sticky Maple Tempeh! Whether you’re here for the gut health benefits or you’re just looking for a bold, satisfying meat-free option, this recipe has you covered.
This version is a little smoky, a little sweet, and 100% delicious. With simple ingredients and a short marinating time, it’s great for those “what’s for dinner?” nights. Even if it’s your first time cooking tempeh, I promise this one’s beginner-friendly and totally worth a spot in your weekly rotation.
Why You’ll Love This Sticky Tempeh Recipe
- It’s ready in under 30 minutes with just a few pantry staples.
- Delivers that sticky-sweet glaze you crave—no oven required!
- High in plant-based protein thanks to the whole soybeans in tempeh.
- So versatile: use it in grain bowls, wraps, sandwiches, or over rice.
- A great intro if you’re still warming up to the flavor of tempeh.
Ingredients & Substitutions
You’ll Need:
- 1 block tempeh (about 225g – look for it near tofu in the grocery store)
- 1 tbsp olive oil (or try coconut oil for a tropical twist)
- 3 tbsp low-sodium soy sauce (or swap in tamari or coconut aminos if gluten-free)
- 2 tbsp pure maple syrup (don’t sub pancake syrup—use the real deal!)
- 1 tsp smoked paprika (adds that subtle liquid smoke vibe)
- ½ tsp onion powder (for savory depth)
- 2 tbsp cornstarch slurry (just mix 1 tbsp cornstarch with 1 tbsp cold water)
💡 Optional Add-Ins:
- Pinch of garlic powder or fresh ginger
- Sprinkle of sesame seeds or green onions for garnish
- Dash of apple cider vinegar or a splash of balsamic vinegar for brightness
Helpful Tools
- Large skillet (non-stick or cast iron preferred)
- Large bowl for marinating
- Small bowl for slurry
- Tongs or spatula for flipping
- Optional: air fryer or baking sheet if using alternative methods
Benefits of Cooking Tempeh
Tempeh isn’t just tasty—it’s a nutritional powerhouse!
- Made from fermented whole soybeans, it’s packed with plant-based protein.
- The fermentation process boosts gut health and helps with the better digestion of starches.
- Tempeh is rich in fiber, iron, calcium, and beneficial probiotics.
- Less processed than tofu, with a firm, chewy texture and naturally nutty flavor.
How to Make This Sticky Maple Tempeh Recipe
Prep the Tempeh
- Slice the tempeh into equal-sized strips. You can also cut cubes of tempeh or thin tempeh slices depending on your cooking method.
- In a large bowl, whisk together:
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tsp smoked paprika
- ½ tsp onion powder
- Add the tempeh into the bowl and toss to coat. Let it marinate for at least 15 minutes (up to 1 hour for deeper flavor). You can prep your grain or veggies in the meantime!
Cook It Sticky
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add marinated tempeh strips to the pan—but leave the marinade behind for now!
- Cook for about 2 minutes per side, until slightly crispy and golden brown.
Add the Sauce
- Pour the remaining marinade and cornstarch slurry into the pan with the tempeh.
- Stir continuously and let it simmer for about 1 minute, until the sauce thickens and becomes beautifully sticky.
✅ End result: glossy, flavorful strips with just the right chew and caramelized edges.
Tips & Tricks
- Steaming step optional: If you’re sensitive to the bitter flavor of plain tempeh, steam it in a medium saucepan for 10 minutes before marinating.
- Want it crispier? Use an air fryer at 375°F for 12–14 minutes or bake on a baking sheet lined with parchment and cooking spray.
- Use medium-high heat if your pan is sluggish, but don’t burn the syrup!
- Slice the tempeh thin for better caramelization.
Serving Suggestions
This sticky maple tempeh is crazy versatile. Try it:
- On a bed of brown rice or coconut rice
- With roasted bok choy, sweet potatoes, or brussels sprouts
- In grain bowls with black beans, avocado, and veggies
- Inside a soft corn tortilla for smoky vegan tacos
- Tossed into a quinoa salad or wrapped in a pita
- Topped with green onions, sesame seeds, or even a little chili crunch
Storage & Meal Prep Tips
- Store leftovers in an airtight container for up to 5 days.
- Reheat in a skillet, microwave, or air fryer to crisp it up again.
- This is a go-to for weekly meal prep—it travels and reheats like a dream!
Frequently Asked Questions
Tempeh has a natural earthy taste, mild nutty flavor, and dense texture. When cooked right (like in this recipe!), it soaks up marinades and transforms beautifully.
Try the steaming step—10 minutes over boiling water in a medium saucepan softens the bite and enhances the flavor.
Totally! Air fry at 375°F for 12–14 mins or bake on a baking dish at 400°F for 20 mins, flipping halfway.
They’re different! Tempeh is less processed and higher in protein due to whole soybeans. It’s chewier and has more bite—great for recipes like this.
You’ll usually find it in the grocery store near tofu or refrigerated vegan products. Look for organic or fermented versions for best flavor.
Sticky Maple Tempeh Strips
Ingredients
- 1 block tempeh about 225 grams
- 1 tbsp olive oil
- 3 tbsp low-sodium soy sauce
- 2 tbsp maple syrup
- 1 tsp smoked paprika
- ½ tsp onion powder
- 2 tbsp cornstarch slurry mix together 1 tbsp cornstarch 1 tbsp cold water
Instructions
Prep
- Slice the tempeh into equal sized strips.
- In a large shallow bowl whisk together soy sauce, maple syrup, smoked paprika, and onion powder.
- Add the tempeh into the mixture and allow it to marinate for 15 minutes (up to 1 hour).
Cooking
- Add the tempeh to a non-stick pan on medium heat with the oil, leaving the marinade off to the side. Cook the tempeh for about 2 mins per side.
- Now, add in the marinade and cornstarch slurry and cook for about 1 minute or until the sauce has thickened.
- Serve on it's own, on top of salads, in bowls, wraps, on sandwiches, with rice and veggies or whatever you like. Enjoy!
Notes
Nutrition
Conclusion: Sticky Maple Tempeh
There’s something magical about this sticky tempeh recipe. Maybe it’s the way the maple syrup caramelizes, or how that hint of smoke clings to every strip. Whatever it is, this is the best tempeh recipe to have in your back pocket.
Whether you’re new to tempeh or just looking for your next obsession, give this a try. A little love, a quick marinade, and the right cooking method are all you need to bring out the best in the flavor of tempeh.
So go on—grab that block of tempeh, mix up that marinade, and turn it into something amazing.
