Pan-Seared Tempeh: Tamari Glaze is a soy-free tempeh dinner made with fresh, fermented chickpea tempeh instead of soy. A few simple swaps keep it gluten-free, too.
2 servings · About 15 min · Soy-free · Gluten-free option
Why fermented chickpea tempeh
We start with fresh, fermented chickpea tempeh instead of soy. The live culture (Rhizopus oligosporus) breaks the chickpeas down into something firm, nutty, and high in protein, with a porous texture that takes on seasoning beautifully.
Ingredients
- 1 lb fresh tempeh, sliced ¼” thick
- olive oil
- salt
- pepper
- Tamari glaze: ¼ cup tamari
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic, minced
- pinch fresh ginger
Instructions
- Slice tempeh ¼” planks. Pat dry.
- Cast iron or heavy stainless, medium-high heat. Oil until shimmering.
- Sear. Single layer. Don’t touch 3 to 4 minutes. Ready to flip when it releases cleanly, deep mahogany bottom.
- Flip once. 3 more minutes. Remove from heat.
- Glaze. Whisk all glaze ingredients. Brush over hot tempeh immediately, residual heat tightens and caramelizes the glaze.
Chef note: If sticking, it isn’t ready to flip. It will release on its own once the crust has fully formed. Patience is the whole technique. Week-two tempeh works beautifully here, fermented depth plays against sweetness of maple and tamari.
Make it with
Start from a block of OG Raw Chickpea Tempeh, our blank-canvas base for any recipe. For a no-cook protein any night, grab our Tempeh Jerky Variety 3-Pack. Short on time? Reach for our heat-and-serve Simple Pan-Seared Tempeh.
Allergen swaps
Tamari → coconut aminos (soy-free); sesame oil → pumpkin seed oil (sesame-free).
Frequently asked questions
Is Pan-Seared Tempeh: Tamari Glaze soy-free?
Yes. Our tempeh is fermented from chickpeas, not soybeans, so this recipe is naturally soy-free. Check any packaged sauces or condiments if soy is a strict concern.
How do I make it gluten-free?
The tempeh itself is gluten-free. Use gluten-free bread, tamari, or noodles wherever the recipe calls for the standard version, and confirm any packaged sauces are gluten-free.
Can I make this ahead?
Yes. Components keep well in the fridge for a day or two. For the best texture, sear or crisp the tempeh fresh before serving.
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