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Introducing a savory summer night sensation: Maple Dijon Tempeh Strips. With the aromatic allure of garden-fresh rosemary mingling with Dijon mustard and sweet maple syrup, these tender tempeh strips are pan-seared to golden perfection, offering a deliciously memorable dish.


  • 1 pack of Noble Bean tempeh original soy, defrosted and cut into 8 strips

  • 2 tablespoons Dijon mustard

  • 2 tablespoons maple syrup

  • 1/4 cup water

  • 3 tablespoons cooking oil of your choice

  • 2-3 cloves garlic, minced

  • 1 tablespoon fresh rosemary, finely chopped

  • Juice of 1 lemon 

25 minutes

4 servings


  1. In a bowl, mix the Dijon mustard, maple syrup, water, minced garlic, fresh rosemary, and lemon juice until well combined.

  2. Heat the cooking oil in heavy skillet (or regular skillet, if you don’t have one) over medium heat.

  3. Add the tempeh strips to the pan and cook until they start to brown on both sides.

  4. Pour the mustard-maple syrup mixture over the tempeh, ensuring each strip is coated. Lower the heat and let the tempeh simmer in the sauce for about 10 minutes, or until the sauce thickens to your desired consistency.

Serve hot and enjoy!

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