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!
Let me know in the comments if you try this recipe!
Tempeh in Creamy Mushroom Coconut 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
- 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. 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.