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    Snack · American
    Vegan

    Smoky maple tempeh strips

    Thin tempeh strips soaked in a smoky maple marinade, then pan-fried until crisp at the edges. A savoury snack with real protein, and it keeps for a few days in the fridge.

    Prep
    10 minutes
    Cook
    15 minutes
    Makes
    3 portions
    Difficulty
    Easy
    Smoky maple tempeh strips

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    243kcal
    Protein
    16g
    Carbs
    8g
    Fat
    15g

    Where the calories come from

    • Protein 28%
    • Carbs 14%
    • Fat 58%
    Fibre
    5.1 g
    Sugar
    5.7 g
    Salt
    2.47 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £1.54a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 200g tempeh, cut into thin strips
    • 1 ¾ tbsp olive oil, divided
    • 2 ¼ tbsp soy sauce
    • 1 ¼ tbsp rice vinegar
    • 1 ¼ tbsp maple syrup
    • 2 ¼ tsp toasted sesame oil
    • 2 ½ tsp smoked paprika
    • ⅓ tsp onion powder
    • ⅛ tsp cayenne pepper
    • ⅛ tsp salt

    Method

    1. Slice the tempeh crossways, 3mm thick at most, because thin strips crisp best.

    2. Whisk a marinade in a shallow dish from the soy sauce, maple syrup, rice vinegar, sesame oil, onion powder, smoked paprika, salt, cayenne and a splash of olive oil.

    3. Coat the strips, cover, then chill for 1-8 hours, flipping them now and then.

    4. Fry in two batches. Heat half the remaining oil in a non-stick pan over a medium heat until shimmering, then lay in half the strips, shaking off spare marinade.

    5. Cook for 2.5-3 minutes, brush marinade over the tops, and cook for 1 minute longer until browned beneath.

    6. Flip each strip. Sear for 2 minutes more, basting again just before they come off. Drain on kitchen paper.

    7. Wipe out the pan, add the final oil and cook the second batch, which browns faster now the pan is hot.

    Adapted from Rainbow Plant Life

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