Strawberry-balsamic Glazed Tempeh

This strawberry balsamic sauce was a lovely compliment to the tempeh. The meal tasted very nice with the sweet potatoes and peas. It was simple yet filling and full of flavor.

Serving Size: 4

Yield: 1/4-1/2 cup strawberry balsamic sauce

Ingredients:

for the tempeh:

• 1 block (16 ounces) tempeh
• pinch of salt and pepper
• oil for frying

for the glaze:

• 1/2 cup fresh strawberries
• 1/2 cup balsamic vinegar
• 1 teaspoon sugar

Directions:

to make the glaze:

1. Clean, hull and chop the strawberries.
2. Add the sugar and allow the juices to draw from the strawberries for about 10 minutes.
3. Place the strawberries and their juices in a small sauce pan.
4. Add the balsamic vinegar and place on simmer.
5. Reduce to a thick syrup about half the amount originally.

to prepare the tempeh:

1. Slice the tempeh into 4 individual sized portions.
2. Lightly oil a frying pan or grill.
3. Pan fry or grill the tempeh lightly on both sized until lightly golden brown.
4. Lightly dust with salt and pepper.
5. Then spoon a bit of the glaze on each side.
6. Serve with your favorite potatoes or rice and a lovely green vegetable.

Author: Chris Walker. This entry was posted on Monday, July 23rd, 2012 at 10:26 pm. It is filed under Main Dishes, Strawberries, Tempeh. You can follow any responses to this entry through the RSS 2.0 feed.

This recipe (excluding the photos) is licensed under a
Creative Commons Attribution-Noncommercial-Share Alike 3.0 License.