Apricot Sesame Tempeh is an easy weeknight plant-based meal, and can be made in about the same time that it would take to order and get take-out!
16 oz. tempeh
3/4 cup apricot jam
2 Tbsp. low-sodium tamari
1 1/2 Tbsp. light brown sugar
1 tsp. toasted sesame oil
1/4 tsp. ground white pepper
2 cloves garlic, finely minced or grated
1 Tbsp. sesame seeds
1/2 cup diced dried apricots
1 Tbsp. cornstarch (or arrowroot starch) mixed with 1 Tbsp. water
Cooked white or brown rice, for serving
Steamed vegetables, for serving (see note)
- Cut tempeh into 3/4-inch cubes. Place tempeh in a large skillet and cover with 2 cups water. Cover the skillet and bring water to a simmer. Let the tempeh cubes simmer on low heat, covered, for 15-20 minutes, or until tender.
- While the tempeh cubes are simmering, make the sauce: in a medium bowl, whisk together the apricot jam, tamari, brown sugar, sesame oil, white pepper, and minced garlic. Once combined, stir in sesame seeds.
- After 15-20 minutes, drain any remaining water from the skillet. Return the skillet with the tempeh to the stove over low heat. Pour the apricot mixture over the tempeh, and stir to coat. Add the dried apricots and stir to combine.
- Bring the sauce to a simmer, and simmer over low heat for 5 minutes. Add the cornstarch and water mixture (slurry) to the sauce and stir quickly to avoid any lumps from forming. Let the sauce simmer just until thickened, then remove from heat.
- Serve Apricot Sesame Tempeh hot, with cooked rice and steamed vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- I like spring seasonal vegetables with this dish: fresh sugar snap peas, asparagus, broccoli, and carrots (as pictured). I steam this medley for seven minutes, which I find creates the perfect crisp-tender texture.