This Sweet and Spicy Tempeh is a bold, satisfying plant-based dish that’s full of flavor and texture. The tempeh is pan-seared until crisp, then coated in a sticky sauce made from soy, garlic, ginger, chili, and maple syrup. It’s a great protein-packed main for rice bowls, noodles, or even wraps.
Cooking Time: 25 minutes
Servings: 3–4
Ingredients:
8 ounces tempeh, cut into thin cubes or triangles
2 tablespoons soy sauce
1 tablespoon rice vinegar or lime juice
1 tablespoon maple syrup or honey
1 tablespoon sriracha or chili garlic sauce
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon oil (sesame or vegetable)
2 tablespoons water
1 teaspoon cornstarch (optional, for thicker sauce)
Sesame seeds and sliced green onions for garnish
Instructions:
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Steam the Tempeh:
To remove any bitterness, steam the tempeh for 10 minutes. This helps it absorb flavors better. Pat it dry afterward. -
Make the Sauce:
In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, sriracha, ginger, garlic, water, and cornstarch (if using). Set aside. -
Pan-Fry the Tempeh:
Heat oil in a skillet over medium heat. Add tempeh pieces in a single layer and cook until golden brown on all sides, about 5–6 minutes. -
Add the Sauce:
Pour the prepared sauce into the skillet. Stir constantly until the sauce thickens and coats the tempeh evenly. It should become glossy and sticky in about 2–3 minutes. -
Serve:
Transfer to a plate and sprinkle with sesame seeds and green onions. Serve hot with jasmine rice, quinoa, or steamed vegetables.
Tips:
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For extra crunch, bake or air-fry the tempeh before tossing it in the sauce.
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Adjust the spice level by changing the amount of sriracha or adding crushed red pepper flakes.
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Add vegetables like bell peppers or broccoli to make it a complete stir-fry.
Nutrition (per serving):
Calories: 280
Protein: 18g
Carbohydrates: 16g
Fat: 16g
Fiber: 4g
Sodium: 520mg
