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Tempeh with Apricots and Capers

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Tempeh with Apricots and Capers

Tempeh with Apricots and Capers
Gentl & Hyers
Provided by:
total prep
Tempeh is a great source of protein that’s light enough for a snack and satisfying enough as a main dish, too. Tempeh comes in many varieties that feature a variety of ingredients. I like the garden style with vegetables for this recipe, but experiment to find the one you like best. For an extra hit of protein and energy, top with toasted pumpkin seeds or pistachios.

Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.


  • 8 ounces tempeh
  • 2 garlic cloves, minced
  • 1/2 small red onion, minced
  • 3 tablespoons extra virgin olive oil
  • 1 cup pitted and chopped apricots
  • 1/2 small fennel bulb, cored and chopped
  • 1/4 cup capers
  • 1 tablespoon mirin
  • 2 tablespoons lemon juice
  • 2 tablespoons apricot juice
  • 1/4 cup chopped fresh basil
  • Sea salt and freshly ground black pepper


  • Cut tempeh into large pieces and steam for 5 minutes. Remove from heat and set aside to cool slightly.
  • In large skillet over medium heat, sauté garlic and onion in 1 tablespoon olive oil. Add apricots, fennel and capers and stir. Add mirin and sauté 2 minutes longer or until apricots are lightly seared.
  • In small bowl, combine lemon juice, apricot juice, remaining 2 tablespoons olive oil and basil. Add to tempeh mixture and sauté to combine flavors and heat through. Remove from heat, season to taste with salt and pepper, fold in remaining basil and serve warm or chilled.