Tempeh. That fascinating, fermented soybean cake often gets a mixed reception. Some find it nutty and satisfying, while others deem it bland or bitter. The secret? It’s all about the preparation. Tempeh is a blank canvas, especially when cubed, ready and waiting to soak up whatever deliciousness you throw at it. Forget boring steamed blocks; we’re talking about transforming tempeh cubes into incredibly flavorful bites with the magic of glazes.
Why glazes, you ask? Tempeh’s firm, slightly porous texture makes it perfect for grabbing onto thick, flavorful coatings. Unlike marinades that primarily flavor the surface (though helpful!), a glaze cooks down onto the tempeh, creating a sticky, caramelized exterior that contrasts beautifully with the tender inside. Cubing the tempeh increases the surface area, meaning more glaze clings to every piece. It’s a match made in plant-based heaven.
Before we dive into specific recipes, let’s touch on a common tempeh tip. Many folks find that steaming or simmering tempeh cubes for about 10 minutes before glazing helps to mellow out any potential bitterness and makes them even more receptive to absorbing flavors. It’s an optional step, but one worth trying if you’ve found tempeh slightly bitter in the past.
Savory & Earthy Glazes
These glazes focus on deep, umami-rich notes, perfect for creating satisfying, hearty tempeh dishes.
Classic Tamari-Ginger Glaze
You can’t go wrong with this timeless combination. It’s salty, zesty, and deeply savory.
Ingredients:
- 3 tablespoons tamari (or soy sauce)
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon sesame oil
Method: Whisk all ingredients together in a small bowl. This glaze is fantastic for pan-frying or baking. Simply toss your steamed tempeh cubes in the glaze until coated, then cook until caramelized.
Miso-Maple Magic
Miso paste brings an incredible depth of fermented funk and saltiness, balanced perfectly by sweet maple syrup.
Ingredients:
- 2 tablespoons white or yellow miso paste
- 2 tablespoons maple syrup
- 1 tablespoon mirin (sweet Japanese rice wine) or water
- 1/2 teaspoon garlic powder
Method: Miso can be thick, so whisk it well with the maple syrup and mirin/water until smooth. Add the garlic powder. This glaze benefits from being brushed on during the last few minutes of baking or pan-frying to prevent the miso from burning too quickly.
Smoky Paprika Punch
For a taste of the barbecue without the grill, this smoky glaze hits the spot.
Ingredients:
- 2 tablespoons tamari or soy sauce
- 1 tablespoon tomato paste
- 1 tablespoon molasses or maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- A dash of liquid smoke (optional, but recommended)
Method: Combine all ingredients thoroughly. This thicker glaze works well tossed with the tempeh cubes before baking or air frying. Keep an eye on it, as the tomato paste and molasses can darken quickly.
Lemon-Herb Garlic Zing
A brighter take on savory, this glaze is fresh, zesty, and aromatic.
Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh herbs (parsley, dill, or chives work well)
- Salt and black pepper to taste
Method: Whisk together olive oil, lemon juice, zest, and minced garlic. Stir in the fresh herbs just before using. This glaze is best added towards the end of cooking or tossed with warm, just-cooked tempeh cubes. Season generously with salt and pepper.
Sweet, Tangy & Fruity Glazes
These glazes offer a delightful balance of sweetness and acidity, often incorporating fruit elements for extra brightness.
Vibrant Orange-Sesame
A popular choice for good reason! Sweet orange meets nutty sesame for an irresistible combination.
Ingredients:
- 3 tablespoons orange juice (fresh squeezed is best!)
- 1 tablespoon orange zest
- 2 tablespoons tamari or soy sauce
- 1 tablespoon maple syrup or agave
- 1 teaspoon sesame oil
- 1/2 teaspoon cornstarch mixed with 1 teaspoon water (optional, for thickening)
Method: Combine orange juice, zest, tamari, maple syrup, and sesame oil. If you want a thicker glaze that really clings, gently heat the mixture in a small saucepan and whisk in the cornstarch slurry, simmering for a minute until slightly thickened. Let it cool slightly before tossing with tempeh.
Balsamic Bliss
Sophisticated and tangy, balsamic glaze offers a deep, slightly sweet complexity.
Ingredients:
- 1/4 cup balsamic vinegar
- 1 tablespoon maple syrup or brown sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
Method: Simmer the balsamic vinegar and sweetener in a small saucepan over medium heat for 5-10 minutes, or until it reduces slightly and becomes syrupy. Be careful not to reduce it too much, as it will thicken further upon cooling. Whisk in the Dijon mustard and garlic powder off the heat. Brush onto tempeh during the final stages of cooking.
Tropical Pineapple Teriyaki
A sweet and savory glaze with a tropical twist, perfect for channeling warmer weather.
Ingredients:
- 1/4 cup pineapple juice
- 2 tablespoons tamari or soy sauce
- 1 tablespoon brown sugar or coconut sugar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon rice vinegar
Method: Whisk everything together. For a thicker glaze, you can simmer it briefly on the stovetop. This glaze pairs wonderfully with tempeh served alongside rice and grilled pineapple chunks.
Kicking it Up: Spicy Glazes
For those who like it hot, these glazes bring the heat along with layers of flavor.
Bold Gochujang Glaze
Korean gochujang paste provides a unique blend of spicy, sweet, and savory fermented flavor.
Ingredients:
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon tamari or soy sauce
- 1 tablespoon maple syrup or rice syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
Method: Whisk the gochujang with the other ingredients until smooth. Adjust the amount of gochujang based on your heat preference – it can pack a punch! Toss with tempeh before baking or pan-frying, or brush on during cooking.
Smoky Chipotle-Lime Fire
Smoky heat from chipotle peppers balanced with bright, zesty lime.
Ingredients:
- 1-2 teaspoons chipotle peppers in adobo sauce, minced (adjust to taste)
- 1 tablespoon adobo sauce (from the can)
- 2 tablespoons lime juice
- 1 tablespoon agave nectar or maple syrup
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
Method: Carefully mince the chipotle peppers (remember they’re spicy!). Combine them with the adobo sauce, lime juice, sweetener, cumin, and garlic powder. This glaze adds fantastic flavor when tossed with tempeh cubes before cooking.
Nailing Your Glazed Tempeh Cubes
Getting that perfect glazed tempeh isn’t just about the glaze recipe; technique matters too.
Steaming First?: As mentioned earlier, steaming tempeh cubes (around 1/2 to 3/4 inch) for 10 minutes can soften them and reduce bitterness, allowing better glaze absorption. Pat them thoroughly dry afterwards before proceeding.
Size Matters: Smaller cubes (around 1/2 inch) mean more surface area for glaze per bite. Larger cubes (around 1 inch) will have a more pronounced contrast between the glazed exterior and the softer interior. Choose based on your preference and how you plan to serve it.
Glaze Application: You can either toss the (steamed and dried, if desired) tempeh cubes in the glaze before cooking, ensuring even coating, or brush the glaze on during the cooking process. Brushing works well for thicker glazes or those prone to burning, allowing you to build layers of flavor towards the end.
Watch That Sugar! Many glazes contain sugars (maple syrup, agave, brown sugar, fruit juice). These sugars caramelize beautifully, creating that desirable sticky coating, but they can also burn quickly over high heat. Keep a close eye on your tempeh, especially when pan-frying or baking at higher temperatures. Reduce heat if the glaze starts to darken too fast or smells burnt.
Cooking It Right:
- Pan-Frying: Heat a little oil in a skillet over medium heat. Add the glazed tempeh cubes and cook, turning frequently, until browned and caramelized on all sides. This method gives great crust development.
- Baking: Spread glazed tempeh cubes in a single layer on a parchment-lined baking sheet. Bake at around 400°F (200°C) for 15-25 minutes, flipping halfway through, until golden brown and the glaze is sticky.
- Air Frying: Air fry glazed tempeh at around 375°F (190°C) for 10-15 minutes, shaking the basket occasionally, until crispy and caramelized. You might need to add the glaze partway through cooking to prevent burning, depending on the glaze’s sugar content.
Glazed tempeh cubes are incredibly versatile. Toss them into salads, grain bowls, stir-fries, wraps, or simply serve them as a protein-packed appetizer or side dish. The possibilities are vast, limited only by your pantry and imagination. Don’t be afraid to experiment with these base recipes, adjusting sweetness, spice, and savory elements to create your own signature tempeh glazes. Happy cooking!
