- 2 tbsp (30ml) soy sauce
- 1 tbsp (15ml) maple syrup
- 3 cloves of garlic
- 1 package of tempeh
- 1 tbsp (15ml) oil
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 and 1/2 cup sliced mushrooms
- 1 tbsp soy sauce
- 1/2 tsp maple syrup
- 1/8 tsp ground black pepper
- 1/8 tsp salt
- 1/4 cup coconut milk
- 1/2 cup water
- 1 tsp cornstarch diluted in 1 tbsp water, to thicken the sauce
- crispy fried onions for topping!
- Cut the tempeh into 1-inch cubes and place them in a deep plate or baking dish. In a small bowl, prepare the marinade by combining the soy sauce, maple syrup, and garlic. Pour the marinade over the tempeh and stir to coat. Let the tempeh marinade for at least 30 minutes, or overnight in the refrigerator.
- Once tempeh has marinated, heat a tablespoon of oil in a non-stick skillet. Add the tempeh with the marinade and cook for about 5 minutes, or until the tempeh has absorbs the marinade and starts to brown. Remove from heat and set aside.
Heat the tablespoon of oil in a large non-stick skillet over medium heat. Once hot, add the onion and garlic and fry until golden brown. Next, add the sliced mushrooms and cook for 5-7 minutes, or until mushrooms are cooked and start to brown.
Deglaze the skillet with the soy sauce. Add the maple syrup, ground black pepper, salt, coconut milk, and water. Stir to combine and cook for another 5 minutes. To thicken the sauce, add the diluted cornstarch.
Add the sautéed tempeh to the skillet and cook for another 5 minutes. Serve on top of rice and top with crispy fried onions.
(Just a note, we made this a second time and crumbled the tempeh instead and wasnt a fan of it that way – the cubes make the mushrooms the star of this dish!)