This Apricot Sesame Tempeh makes tender tempeh coated in a sweet, sticky sauce that pairs perfectly with cooked rice and steamed vegetables. It’s the kind of mid-week meal that makes you feel good - it’s very filling, and super satisfying. Plus, paired with rice and veggies, it makes enough to feed four and leave enough leftovers for a lunch or two the next day.
It took me a while to warm up to tempeh, but it turns out that’s because 1) I had never had good tempeh, and 2) I had never been shown how to make it good. The key is allowing the tempeh cubes to simmer in water for a good little bit to soften and become tender. Plus, that process helps to remove some of the bitter, funky taste it can have (because it is a fermented foods after all!). Once the tempeh is tender and coated in this delicious sauce, it’s definitely “good” tempeh!
So, if you’re looking to explore more plant-based proteins and mix it up a bit, try this Apricot Sesame Tempeh. And if that’s a hit, try my Easy Rama-Style Tempeh next!
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!