Crispy Chili Garlic Tempeh Crunch (Printable Version)
Golden crispy tempeh with spicy chili garlic sauce and crunchy peanut topping.
# Ingredient List:
→ Tempeh
01 - 14 oz tempeh, cut into 3/4 inch cubes
→ Marinade
02 - 2 tbsp soy sauce (or tamari for gluten-free)
03 - 1 tbsp rice vinegar
04 - 1 tsp toasted sesame oil
→ Crispy Coating
05 - 3 tbsp cornstarch
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Chili Garlic Sauce
08 - 2 tbsp vegetable oil
09 - 5 cloves garlic, finely minced
10 - 2 red chilies, finely sliced (deseeded for less heat)
11 - 2 tbsp soy sauce
12 - 1 tbsp maple syrup or agave
13 - 1 tbsp rice vinegar
14 - 1 tsp chili flakes
15 - 1 tsp toasted sesame oil
→ Crunchy Topping
16 - 1/4 cup roasted peanuts, roughly chopped
17 - 2 tbsp fried shallots or crispy onions
18 - 2 tbsp fresh cilantro, chopped
→ To Serve (optional)
19 - Steamed jasmine rice or rice noodles
20 - Lime wedges
# How to Make It:
01 - Whisk together soy sauce, rice vinegar, and sesame oil in a medium bowl. Add tempeh cubes and toss to coat thoroughly. Allow to marinate for 10 minutes, turning occasionally.
02 - Combine cornstarch, salt, and pepper in a shallow bowl, mixing well to distribute evenly.
03 - Remove tempeh from marinade, allowing excess to drip off. Dredge cubes in cornstarch mixture, pressing gently to adhere coating on all sides.
04 - Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Fry tempeh in batches without crowding, turning occasionally, until golden and crispy on all sides, approximately 8-10 minutes. Transfer to paper towel-lined plate.
05 - Wipe skillet clean and add remaining 2 tablespoons vegetable oil over medium heat. Sauté garlic and red chilies until fragrant, about 1 minute.
06 - Add soy sauce, maple syrup, rice vinegar, chili flakes, and sesame oil to the skillet. Stir well to combine and bring to a gentle simmer.
07 - Return crispy tempeh to the skillet. Toss gently but thoroughly to coat evenly in sauce. Cook for 1-2 minutes until sauce thickens and glazes the tempeh.
08 - Transfer glazed tempeh to serving platter. Sprinkle evenly with roasted peanuts, fried shallots, and fresh cilantro.
09 - Serve immediately while hot and crispy. Accompany with steamed jasmine rice or rice noodles and fresh lime wedges if desired.
# Expert Advice:
01 -
- The contrast between the super crispy exterior and tender, marinated inside creates that addictive crunch we all crave
- One bite delivers the perfect balance of spicy, savory, sweet, and nutty flavors
02 -
- Overcrowding the pan while frying will make the tempeh steam instead of crisp, so work in batches
- The cornstarch coating must be dry and even, or youll end up with patchy coverage
03 -
- Pat the marinated tempeh dry with paper towels before coating for superior crunch
- Let the oil get properly hot before adding the first batch, or the coating will absorb too much