Low FODMAP Maple-Soy Glazed Tempeh

Name: Low FODMAP Maple-Soy Glazed Tempeh
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Ingredients: ¼ cup pure maple syrup; 2 tablespoons reduced-sodium soy sauce (or tamari for gluten-free); 1 tablespoon garlic-infused olive oil; ¼ teaspoon ground ginger; Red pepper flakes, to taste (optional); 3 tablespoons coconut oil (or other cooking oil); 1 (8-ounce) package tempeh, cut into 1-inch cubes

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Prep Time: 3 minutes

Cook Time: 12 minutes

Total: 15 minutes

Servings: 3

Author : Em Schwartz, MS, RDN

plant based entree vegan

Ingredients

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¼ cup pure maple syrup2 tablespoons reduced-sodium soy sauce (or tamari for gluten-free)1 tablespoon garlic-infused olive oil¼ teaspoon ground gingerRed pepper flakes, to taste (optional)3 tablespoons coconut oil (or other cooking oil)1 (8-ounce) package tempeh, cut into 1-inch cubes

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Instructions

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Step 1

In a small bowl, whisk together maple syrup, soy sauce, olive oil, ginger, and optional red pepper flakes. Set aside.

Step 2

Heat coconut oil in a large frying pan over medium-high heat. Once hot, add tempeh pieces and cook, flipping occasionally, until sides are browned. Remove cooked tempeh from pan and place on a plate lined with a paper towel.

Step 3

In the now-empty pan, add sauce and cook over medium-high heat for 30 seconds to 1 minute, stirring constantly, until the sauce starts to thicken. Remove from heat, add cooked tempeh and stir to coat.

Step 4

Serve warm topped with optional sliced green onion tops (green parts only).