Sautéed Tempeh with Spiced Tamarind Glaze
A vibrant Indonesian-inspired dish featuring pan-seared tempeh coated in a tangy, spiced tamarind glaze that balances sweet and sour notes. This indonesian-inspired vegetarian (vegetarian) ready in about 25 minutes pairs grams tempeh, tamarind paste, palm sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 250 grams tempeh
- 2 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 tbsp soy sauce
- 3 cloves garlic cloves, minced
- 1 tsp red chili flakes
- 3 tbsp vegetable oil
- 3 tbsp water
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: Slice 250 grams of tempeh into 1/2-inch thick rectangles. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat and sauté the tempeh pieces for 3-4 minutes on each side until golden brown and slightly crispy, then transfer to a plate.
- Step 2: In the same skillet, add 1 tablespoon of vegetable oil and gently fry 3 minced garlic cloves and 1 teaspoon of red chili flakes over medium heat for 1 minute until fragrant but not burned.
- Step 3: Stir in 2 tablespoons tamarind paste, 1 tablespoon palm sugar, 1 tablespoon soy sauce, and 3 tablespoons water. Simmer the glaze for 2-3 minutes until it thickens slightly and coats the back of a spoon.
- Step 4: Return the tempeh to the skillet and toss gently in the tamarind glaze to coat evenly. Cook for another 1-2 minutes until the tempeh is heated through and glossy.
- Step 5: Remove from heat, drizzle with 1 tablespoon fresh lime juice, and garnish with 2 tablespoons chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Tempeh with Spiced Tamarind Glaze take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Tempeh with Spiced Tamarind Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grams tempeh from drying out.
Can I substitute ingredients in Sautéed Tempeh with Spiced Tamarind Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Tempeh with Spiced Tamarind Glaze for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Tempeh with Spiced Tamarind Glaze vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
