Maple-Brown Sugar Tempeh
with peach and corn salad
We love digging up gems from deep in the Cook Smarts archives and this recipe from 2013 is no exception. If you like sweet and savory flavors, this one is for you. Be sure to follow the steps to divide the sweetened butter into two portions so some of it caramelizes as the tempeh cooks and the rest gets drizzled over the finished dish.
Tags
Proteins
Cuisines
Ingredients
Maple-Brown Sugar Tempeh:
- Tempeh - 16 oz , sliced (sub extra-firm tofu)
- Butter - 2 Tbsp
- Brown sugar - 1 Tbsp
- Maple syrup - 1 Tbsp
Peach and Corn Salad:
- Vinegar, balsamic - 1 1/2 Tbsp
- Maple syrup - 1 tsp
- Mustard, Dijon - 1/2 tsp
- Oil, olive - 3 Tbsp
- Corn - 2 ears , kernels removed (sub frozen corn, about 3/4 cup per ear)
- Peaches - 2 , sliced
- Mixed greens - 8 oz
- Almonds, sliced - 1/4 cup
- Cheese, feta - 3 oz , crumbled
Choose Cooking Method
Prep
- Tempeh - Slice tempeh. Be sure to make the slices a size that will easily fit on the grill. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together vinegar, maple syrup (portion for salad), and mustard. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
- Corn - If using fresh corn, slice kernels off cobs. Microwave corn until tender, 2 to 3 minutes for fresh corn. If using frozen corn, defrost. (Can be done up to 3 days ahead)
- Peaches - Slice peaches.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat grill to 400F / 204C, keeping one part of the grill with direct heat and one part with indirect heat. Clean grates and brush with some cooking oil.
- While grill is heating, melt butter in microwave. Whisk in brown sugar and maple syrup (portion for tempeh).
- Divide maple brown-sugar butter in half. Set the first half aside to use on finished tempeh slices. Brush the second half of butter over tempeh. Season tempeh with some salt and pepper.
- Sear tempeh over direct heat until grill marks appear, 2 to 3 minutes per side. Move to indirect heat and cover. Continue cooking, covered, for another 2 to 3 minutes until tempeh is heated all the way through.
- Remove tempeh from heat and drizzle with remainder of maple brown-sugar butter.
- Just before serving, toss greens, corn, and peaches with vinaigrette until salad is dressed to your liking.
- Top salad with almonds and crumbled cheese.
- Serve tempeh with salad. (You can serve the tempeh on top of salad or serve salad on the side.) Enjoy!
Prep
- Tempeh - Slice tempeh. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together vinegar, maple syrup (portion for salad), and mustard. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
- Corn - If using fresh corn, slice kernels off cobs. Microwave corn until tender, 2 to 3 minutes for fresh corn. If using frozen corn, defrost. (Can be done up to 3 days ahead)
- Peaches - Slice peaches.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Melt butter in microwave. Whisk in brown sugar and maple syrup (portion for tempeh).
- Divide maple brown-sugar butter in half. Set the first half aside to use on finished tempeh slices. Brush the second half of butter over tempeh. Season tempeh with some salt and pepper.
- Heat a skillet or grill pan over medium-high heat. Brush pan with some oil. Add tempeh and cook on both sides until golden brown and heated through, 4 to 6 minutes total.
- Remove tempeh from heat and drizzle with remainder of maple brown-sugar butter.
- Just before serving, toss greens, corn, and peaches with vinaigrette until salad is dressed to your liking.
- Top salad with almonds and crumbled cheese.
- Serve tempeh with salad. (You can serve the tempeh on top of salad or serve salad on the side.) Enjoy!
Reviews
Ratings
0 reviews