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Easy Sautéed Tempeh

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4 from 1 review

  • Author: Ingrid DeHart -
  • Total Time: 15 minutes
  • Yield: 2-3 servings 1x


  • 8 oz piece of tempeh
  • 3 tablespoons wheat free tamari
  • 1 tablespoon water
  • 2 cloves garlic, crushed or finely minced
  • 2 tablespoons coconut oil or ghee


  1. Slice tempeh into ¼ – ½ inch slices horizontally.
  2. Steam for 10-15 minutes (optional).
  3. In a flat bowl or plate combine the tamari, water and garlic.  Mix to combine.
  4. Add tempeh to the marinade, turn to coat each piece.
  5. Let sit at least 5 minutes or up to 1 hour, turning occasionally.  Most of the liquid will be absorbed.
  6. Heat a cast iron pan on medium.  Add coconut oil or ghee.
  7. Add tempeh.
  8. Cook tempeh on medium for 2-4 minutes per side until they’re nicely brown.
  9. Pour in any extra marinade. Sauté 1 minute more.
  10. Serve with vegetables or on salads.

The tempeh will keep in the refrigerator for a few days.


Steaming tempeh allows it to accept more flavors of the marinade. It also makes the tempeh more tender.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes