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Vegetarian, Meal soups and plant based

Caramelized tempeh with green beans and rice

This dish pairs tempeh caramelized in maple syrup and soy sauce with crunchy green beans and white rice. It serves 4 people in 30 minutes, easy level, for €2.40 per serving. The key is searing the tempeh undisturbed until it browns, then glazing it just before serving.

Maple and soy glazed tempeh with crunchy green beans smells like something worth rushing to the table for.

Caramelized tempeh with green beans and rice
Total time
30 min
Difficulty
Easy
Cost per person
€2.40
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Tempeh has a firm, slightly nutty texture that's very different from tofu, and it soaks up the sweet salty flavor of maple syrup and soy sauce beautifully once browned in the pan. The green beans stay crisp and bright thanks to a short boil in salted water, while the rice cooks alongside without holding anyone up.

This is a fast, meatless weeknight dinner that also works on a Sunday when you don't feel like fussing over something complicated. Tempeh takes a little getting used to if you don't cook with it often, but the steps stay simple from start to finish. Mon Chou walks you through timing the glaze so it caramelizes just right, without burning.

The ingredients

4 people

Dairy

  • Tempeh 400 g

Pantry

  • Riceoften in the pantry 280 g
  • Maple syrupoften in the pantry 3 tbsp
  • Soy sauceoften in the pantry 3 tbsp
  • Gingeroften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 3 tbsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Green beans 500 g
  • Garlic 2 cloves

Allergens Soy

The step by step recipe

  1. Cut the tempeh into thin slices or cubes.

    The thinner it is, the better it caramelizes.

  2. Cook the rice in salted boiling water and the green beans in another pot. 12 min

    Drop the beans into salted boiling water, they stay bright green.

  3. Brown the tempeh in oil over medium heat on both sides. 8 min

    Resist the urge to stir it, the crust forms from contact with the pan.

  4. Mix the maple syrup, soy sauce, crushed garlic, and ginger, then pour over the tempeh. 3 min

    Lower the heat before pouring, the syrup caramelizes fast.

  5. Add the drained green beans to the pan, coat them in the glaze, and serve over the rice.

    Add pepper generously, the caramel calls for a bit of heat.

Our tips to get it right

  • Pat the tempeh dry with a paper towel before it hits the oil, it browns better and splatters less.
  • Mix the maple syrup, soy sauce, garlic, and ginger while the tempeh cooks, so you're ready to glaze the moment it's done.
  • Use a wide skillet so the tempeh has room to brown evenly instead of steaming in its own juices.

The variations

  • Swap the tempeh for firm tofu for a softer bite, the cooking time and glaze stay the same.
  • For a faster version, use microwave rice and frozen green beans that just need a quick boil.
  • Stir a tablespoon of rice vinegar into the glaze for a hit of acidity that balances the maple syrup.

What to serve it with

  • A squeeze of lime over the green beans
  • Toasted sesame seeds on top
  • A light green tea alongside

Storage

The glazed tempeh keeps 2 to 3 days in the fridge in a sealed container, ideally stored apart from the rice. Reheat it in a skillet over low heat so the glaze doesn't scorch. Freezing isn't ideal, tempeh loses some of its firmness once thawed.

Questions about this dish

Can you swap the tempeh for chicken or tofu?

Yes, firm tofu works great with the same glaze and cooking method. For chicken, cook it a bit longer to make sure it's cooked through before adding the sauce.

How do you keep the sauce from burning in the pan?

Lower the heat before pouring in the maple syrup and soy sauce mixture, the sugar caramelizes fast. Stir constantly for just a few seconds, then pull the pan off the heat.

Can you make this dish ahead of time?

You can cook the rice and green beans ahead and keep them in the fridge. Make the tempeh and glaze right before serving, since they lose their caramel edge when reheated.

Is tempeh hard to find or cook with?

Tempeh is usually sold in the refrigerated or dairy section of well stocked grocery stores. It cooks much like a piece of meat or tofu, just sear it without moving it around too much.

How long does it take to make a caramelized tempeh with green beans and rice?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a caramelized tempeh with green beans and rice?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a caramelized tempeh with green beans and rice cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy. Always check the labels of the products you buy.

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