10-Minute Pan-Fried Tempeh

Tempeh is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. And because it is fermented, tempeh is a decent source of probiotics— or healthy bacteria.

My favorite way to cook tempeh is by pan-frying in a touch of coconut oil and Bragg Liquid Aminos —an amino acid-rich alternative to soy sauce, which is made from non-GMO soybeans and purified water. I love piling tempeh atop a big green leafy salad adorned with a mound of roasted vegetables.

You can also add tempeh to your stir-fry, use it as a sandwich or taco filling, or in your favorite chili recipe! 

Print Recipe

10-Minute Pan-Fried Tempeh

Course

Dinner

Cook Time

10 minutes

Servings

servings

Ingredients

• 1 package Lightlife Organic Tempeh sliced crosswise into 12-14 even slices
• 2 tsp. unrefined coconut oil
• 1/2 tbsp. Bragg Liquid Aminos

Course Dinner Cook Time 10 minutes Servings servings Ingredients 1 package Lightlife Organic Tempeh sliced crosswise into 12-14 even slices 2 tsp. unrefined coconut oil 1/2 tbsp. Bragg Liquid Aminos

Instructions

1. Heat coconut oil in frying pan over medium heat. Add sliced tempeh and pan-fry each side until golden brown (about 3 minutes per side).

   
2. Remove from heat and sprinkle with Bragg Liquid Aminos. Turn tempeh to make sure both sides absorb the aminos.

   

Recipe Notes

Nutrition Facts per serving: Calories: 215; Total Fat: 10 grams; Saturated Fat: 5 grams; Sodium: 250 mg; Potassium: 350 mg; Total Carbohydrate: 13 grams; Dietary Fiber: 9 grams; Net Carbohydrates: 4 grams; Sugar: 0 grams; Protein: 21 grams

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