Apple Soy(ce) Glazed Tempeh

by Sarah on June 25, 2012 · 6 comments

Not only am I a food hoarder, I’m a recipe hoarder as well.

It comes as no surprise, then, that while (still..over a month later) attempting to unpack the boxes I had hastily packed for my move across town, I should stumble upon a stack of magazine recipes, ripped from the pages of one or the other trillion food, home, or middle-aged mom magazines to which I subscribe.I clearly wasn’t interested in the meatball part of these Spicy Apple-Glazed Meatballs from May’s Better Homes & Gardens, but the apple glaze sounded simple and intriguing. Through the alignment of fates and ingredients, I ended up not with meatballs, but Apple Soy(ce) Glazed Tempeh.

There were peppers and onions involved, too.

The original recipe called for apple juice. Lucky for me, I had the remnants of that giant, almost-but-not-quite-Costco-sized jug of applesauce lingering in my (new) fridge.

Who needs apple juice when you've got applesauce and water?

There wasn’t any meat for meatballs…but considering my current tempeh obsession, there was definitely some of that (quite naturally) turning brown and fermentedly delicious in the fridge.Since I’d left the original recipe upstairs and was too lazy to go get it feeling the need for a little culinary improvisation, I just sort of winged it.*

*Sadly, I was not sprinkled with fairy dust and therefore did not actually fly.

I whisked together applesauce, tamari [soy just makes for a much punnier name :)], rice vinegar, ground ginger, garlic powder, a a couple of tablespoons of water.To sweeten things up a bit, I added some of the Xagave nectar I still had from my Blend Retreat swag bag! [I love this stuff. Seriously.]Then I just let everything chill out in the fridge for awhile as I finally took my shower for the day sliced up some peppers and onions.To be honest, I don’t know that you need to let the tempeh ‘soak’ since it absorbs flavors pretty quickly. In fact, since I prefer this protein at room temp(eh)ture, I almost didn’t cook it, but I needed to do something with the bell pepper rainbow in my fridge, so I figured, “Why not?”I thought about baking this, but then the whole kitchen would be hot…and since we don’t have A/C, that was NOT about to happen. A pan on the stove results in much less glowing.*

*Horses sweat. Men perspire. Ladies glow.

Onions sweat, too!

Once the peppers and onions were soft, but still a bit crispy–just how I like ’em ;)–I tossed the whole bowl of ‘glaze’ and tempeh into the pan. I guess I could have put this on rice or something,* but you know how I roll: spinach it is!

*TJ’s Tempeh has grain mixed in anyway…And after I took that picture I went back and just dumped the whole darn pan onto my plowl [plate slash bowl].

It was good.

And I was soy hungry.*

*Soy-ry. :)

Apple Soy(ce) ‘Glazed’ Tempeh

[Serves 2 hungry people!]*

*I’ve adjusted amounts accordingly. My photos show 1/2 batch. 

  • 1 8-oz. block tempeh
  • 2 bell peppers, assorted colors
  • 1/2 cup sliced sweet onion
  • s + p to taste

For the sauce/glaze:

  • 1 cup unsweetened applesauce
  • 3 Tbsp. low-sodium soy sauce or tamari
  • 2 tsp. Xagave nectar
  • 2 Tbsp. rice vinegar
  • 1/2 tsp. ground ginger (may substitute fresh)
  • 1/4 tsp. garlic powder (may substitute fresh)
  • 2-4 Tbsp. water
  1. In a small mixing bowl, whisk together sauce/glaze ingredients.
  2. Add tempeh, spooning sauce/glaze over to cover.
  3. While tempeh soaks, slice bell peppers and onion into thin strips.
  4. Steam peppers and onions over medium heat in a large frying pan.
  5. Once softened, but still a bit crisp, add tempeh (sliced, whole, or crumbled) to the pan, along with the sauce/glaze.
  6. Cook, stirring often, until heated through.
  7. Serve over spinach!