Sweet N Sticky Tempeh

The Last Bite
by The Last Bite
2 Servings
35 min

Want a nice and easy dish that you can make in under 30 minutes?

Sweet n sticky tempeh, with Mexican spice rice, softened pepper strips and zesty sweetcorn tomato and spring onion salsa. 💃

Oh and yes, it’s another accidental vegan dinner 💚

I love cooking with tempeh as it has a wonderful nutty like texture which absorbs the spice and flavours you put with it so wonderfully. Spice this up with some fresh tangy salsa, it’s an explosion of flavours in your mouth.

I served this on a bed of nutty brown rice, however you could always serve the components in a tortilla wrap or on tacos if you fancy making it more Mexican.

If you’d like to see more of my meals exploring flavours from around the world then please check out my instagram

page @the.last.bite.food.blog

Recipe details
  • 2  Servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • - 1/2 pack of tempeh ( I used half a block and cut into width wise strips) 
  • - Tempeh marinade (2 tbsp maple syrup, 1 heaped tsp cumin, 1/2 tsp salt, 1/2 black pepper, 1or2 tsp sriracha, 1 tbsp olive)
  • - 1 cup brown rice
  • - In the rice: 1 tbsp tomato purée, 1/2 veg stock cube and a 1/4 cup hot water, 1 tsp oregano, 1 tsp parsley, 1or2 tsp sriracha, 1/2 tsp black pepper 1/2 white onion cubed, 1 garlic clove finely cut
  • - Salsa: 1/2 tin sweetcorn, 1 Roma tomato, 1 spring onion, 1 garlic clove, 1/3 tsp salt, 1/2 tsp black pepper 1 tsp lime juice 
  • - 1 pepper sliced 

- Cut your tempeh into equal strips, place all your marinade ingredients in a bowl and mix. Add the tempeh and cover in the marinade (leave aside)
- Cook your brown rice according to the instructions on the packet 
- Meanwhile finely cube your onion and finely chop your garlic, soften in a saucepan and leave aside
- To make your salsa, place in a bowl, your sweet corn, cube your tomato, really finely cut your garlic and cut your spring onion into small pieces on a diagonal. Add in the seasoning and lime juice and mix, leave until serving
- Cut your pepper into equal strips and slowly soften in a pan, keep warm until serving
- When your rice is cooked, drain and add your onions garlic, purée and all the other seasonings. Heat your water and melt your stock in a cup, then add to the rice and mix through cooking on a low heat until it is absorbed.
- heat up a frying pan and fry your tempeh for a couple minutes until it starts to turn sticky