Crispy Chili Garlic Tempeh (Printable Version)
Golden tempeh cubes in sticky chili-garlic glaze—crispy, spicy, and utterly addictive plant-based bites.
# Ingredient List:
→ Tempeh
01 - 14 oz tempeh, cut into ¾-inch cubes
→ Marinade
02 - 2 tbsp soy sauce (or tamari for gluten-free)
03 - 1 tbsp rice vinegar
04 - 1 tbsp maple syrup
05 - 1 tbsp sesame oil
→ Crispy Coating
06 - 3 tbsp cornstarch
07 - ½ tsp salt
08 - ½ tsp ground black pepper
→ Chili Garlic Sauce
09 - 2 tbsp neutral oil (sunflower or canola)
10 - 4 garlic cloves, minced
11 - 2 tbsp fresh ginger, minced
12 - 2 tbsp chili paste (sambal oelek)
13 - 2 tbsp soy sauce
14 - 1 tbsp maple syrup or brown sugar
15 - 1 tsp rice vinegar
→ Garnish
16 - 2 spring onions, thinly sliced
17 - 1 tbsp toasted sesame seeds
# How to Make It:
01 - In a bowl, whisk together soy sauce, rice vinegar, maple syrup, and sesame oil. Add tempeh cubes and toss to coat evenly. Let marinate for at least 10 minutes to absorb flavors.
02 - In a separate bowl, combine cornstarch, salt, and black pepper. Dredge each marinated tempeh cube in the mixture, shaking off any excess coating.
03 - Heat a large nonstick skillet over medium-high heat with 1–2 tablespoons of oil. Fry tempeh cubes in batches until golden brown and crispy on all sides, approximately 3–4 minutes per side. Transfer to a paper towel-lined plate to drain.
04 - In the same skillet, add 2 tablespoons of neutral oil. Sauté minced garlic and ginger for 1 minute until fragrant and aromatic.
05 - Stir in chili paste, soy sauce, maple syrup (or brown sugar), and rice vinegar. Simmer the mixture for 2–3 minutes until slightly thickened and glossy.
06 - Return the crispy tempeh cubes to the skillet, tossing vigorously to coat evenly in the sauce. Cook for 1–2 minutes until heated through and the sauce becomes sticky.
07 - Transfer to a serving plate and garnish generously with sliced spring onions and toasted sesame seeds. Serve immediately while hot and crispy.
# Expert Advice:
01 -
- That first crackly bite followed by the sweet heat of chili garlic sauce will make you forget youre eating fermented soy.
- These disappear faster than any appetizer Ive ever set out at parties.
02 -
- Do not skip the cornstarch step or you will end up with sad soggy tempeh that breaks your heart.
- The sauce thickens fast so have your tempeh ready to toss the moment it bubbles.
03 -
- Press the tempeh for 10 minutes before marinating to help it absorb more flavor.
- Keep the heat medium high so the cornstarch crisps before the inside dries out.