Temperatures are still cold and there is nothing better than a rich, earthy, and filling one-pan meal to warm us up!
You probably know by now that I’m a tempeh lover, and I figured it’s been too long since I released a recipe featuring this protein-packed and nutrient-dense ingredient!
Introducing this one-skillet sautéed tempeh served in a creamy, peppery, and rich mushroom coconut sauce. It’s comforting, warming, and delicious!
Tempeh is first cut into bite-size cubes. Then, we marinate it in a combination of soy sauce, maple syrup, and garlic for at least 30 minutes. Feel free to prepare it the night before and let the tempeh marinate overnight.
Next, sautée the tempeh with the marinade until almost no liquid remains and it starts to brown.
To make the mushroom sauce, we sautée onions and garlic until the onions start to caramelize. For extra flavor, brown the onions, it will add a natural sweetness to the sauce.
Add the mushrooms and sautée until cooked. Here, I went with a mix of shiitake, oysters, and king oyster mushrooms. Go with what you have on hand, or use your favorite ones. Once mushrooms are cooked, we deglaze the skillet with soy sauce to add umami.
Finally, for richness and creaminess, we pour in full-fat coconut milk. I chose to dilute the coconut milk with some water, otherwise, I found the coconut to be overpowering.
A pinch of ground black pepper, some chopped cilantro, and it’s ready to serve!
The nutty flavor of tempeh goes so well with the umami-packed mushroom sauce. Serve this tempeh over a bed of rice, or with noodles for a filling and cozy dinner!
If you are looking for more tempeh recipes, check out these Dan Dan Noodles with Tempeh Scramble, Smoky Tempeh Black Bean Burgers, or these Sesame & Peanut Tempeh Skewers!
Let me know in the comments if you try this recipe!
Tempeh in Creamy Mushroom Coconut Sauce
Ingredients
Tempeh
- 1/2 pound tempeh (soybean, black bean, or chickpea tempeh)
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 3 cloves of garlic
Mushroom Sauce
- 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
- optional: 1 tsp cornstarch diluted in 1 tbsp water to thicken the sauce
- for topping: cilantro, parsley, ground black pepper
Instructions
Tempeh
- 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.
Mushroom Sauce
- 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. If you want 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 or noodles and top with chopped cilantro!
- Tempeh and the sauce will keep for up to 3 days in the refrigerator.
Omg, yes please! This recipe sounds amazing and your photos are great.
Thanks so much Tori 🙂
Another great recipe I tried and loved!
Easy and incredibly tasty.
I would love to buy a cookbook from you. Even the “worst” recipes I tried from your blog were 4 stars and really good.
If there are any plans to publish a cookbook, please let me know. 🙂
I’m so happy to hear that Ian! 🙂
No plans yet, but if I do you will know about it!
Just curious…. are the amounts correct? 2T is not a lot to marinade a pond of tempeh, and also what is it that is making the coconut so orange in the photo? I want to make this but will it turn out like the pic? Thanks!
I found this amount of marinade to be enough, but feel free to increase it if you want.
Regarding the color, the coconut milk takes the color of the sautéed mushrooms and onions, so it gives it that beige color. You should end up with the same color.
Thank you! I made this last week and it came out great! It didn’t
look like your gorgeous photo, but it still tasted amazing 🙂
We had his last night and it is such a lively simple recipe yet so tasty! Served it will brown rice and steamed veggies with sesame seeds. Thanks so much Thomas!
You’re welcome Rachel!
Thanks for your rating 🙂
1 pound was way too much, had to adjust all of the other ingredients as well. I think this recipe is for 8oz package of tempeh
Very yummy. I have roasted the temphe before adding it to the sauce and also added some spicy . Thank you for another great recipe, my non vegan guests really liked it. Was also the first time they tried temphe.
Awesome! Thanks for your feedback 🙂
This recipe is restaurant worthy! So good that I made the mushroom sauce just for chickpea pasta a few days later. I love the coconut flavor so I don’t add any water. Will make this again and again!
Thanks Linda! 🙂 Glad you liked it!
This was absolutely delicious. My husband and son said this was the best tempeh that I’ve ever made. The only things I did differently was steam the cubed tempeh before marinating (it makes the tempeh less bitter and helps it absorb the marinade better) and I doubled the liquid measurements of the marinade, but kept the garlic amount the same. So good! I think we are going to be making this again this weekend. Thank you for sharing!
Oh thank you so much for your feedback Theresa! 😀
I’m so happy to hear your family liked it!
I made this tonight and it was absolutely delicious! I did double the sauce and marinade based on other reviews. I served it with brown rice and asparagus, but I think it would also be wonderful with Brussels sprouts. My husband and daughter loved it too. Thank you for the recipe!
Thanks so much for your feedback Alexandra! 🙂
Wow. This recipe surprised me in the best way. It looked delicious (your photos are gorgeous) but I was concerned there might not be enough flavor given the small amount of seasonings. But I was wrong to be skeptical – this was fantastic! Looking forward to leftovers of this for lunch. 🙂
Mushrooms add a ton of flavor 🙂 Thanks for your feedback Amber!
this looks and sounds amazing! can you please confirm if you used canned coconut milk or the kind that comes in the carton? also, unsweetened or classic? thank you!
I used canned coconut milk, unsweetened, full-fat.
Loved this even more than I thought I would! Avoiding sugar so only used about 1 tsp of maple syrup for whole recipe & roasted my mushrooms with olive oil, more garlic, herbs and lemon to give a more chewy texture and added a heap of arugula at the end – so good! I also only used about 1/2 pound of tempeh and kept sauce at same amount. So glad I gave it a try, will make again – thanks for another wonderful recipe!
Thanks for sharing your tweaks, glad to hear you liked the recipe 🙂
OMG, this recipe tastes AMAZING!! The flavors of everything went so well together! I served it over cracked Freekeh and my husband said this was one of his favorite tempeh recipes (one mine too)! Thanks for sharing this recipe, Im already looking forward to making it again!!
Thanks so much for your feedback Courtney 🙂
I made this recipe so good . Mine came out brown not sure why
Thanks for your feedback, color might change depending on the mushrooms used and type of soy sauce.
Everything I love love love in a recipe – tempeh, mushrooms, coconut!!
The only thing I changed was used only 250g of tempeh, which seemed just about right for the amount of sauce. Everything else I followed as per the recipe.
I think the creamy coconut sauce is versatile enough that it can be used in other dishes as well as a pasta sauce, which I am going to try.
This is the second recipe I have tried from you, and I will be trying more. Thank you for your amazing recipes!
Thanks for your feedback Lainey! I really appreciate it 🙂
Exactly, the sauce is also amazing with noodles!
Fantastic recipe. So tasty. Definitely a keeper.
Thanks Lin! 🙂
I’m wondering if it’s supposed to be a full 16 ounces of tempeh?? It seemed like so much tempeh and looking your pics, yours looks like about an 8 ounce package. I made it and there’s not much sauce at all once the 16 ounces soaked it all up. Good flavor sauce though!
Hi April,
I just re-checked the recipe, and it’s actually 8 ounces of tempeh. I made a typo when doubling the recipe, sorry about that!
This was very good! Definitely a keeper in this household:) Doubled the sauce but did add the cornstarch and let it reduce down some! Served with roasted asparagus, grape tomatoes and more onion and mushrooms!
So glad to hear you liked this tempeh Kelli! Thanks for your feedback 🙂
I love this recipe and have now made it a few times. That said, I cannot seem to achieve that beautiful red-ish/orange color in the photos. Do you have any suggestions? Is there a special oil you cook with or a certain ingredient that would cause that color to occur?
Thank you for sharing this delicious recipe!
Thanks for your feedback William. The brown/orange color comes from the mushrooms and soy sauce. It’s more of a light orange/beige. You may want to try using different mushrooms, here I used some fresh shiitakes and oyster mushrooms, that might have contributed to the color of the sauce.