Crispy Chili Sesame Tempeh (Printable Version)

Crunchy tempeh nuggets coated in a sweet-spicy chili sesame glaze. Vegan, protein-rich, and ready in 40 minutes.

# Ingredient List:

→ Tempeh Nuggets

01 - 14 oz tempeh, cut into 1-inch cubes
02 - 2 tbsp soy sauce
03 - 1 tbsp rice vinegar
04 - 1 tsp sesame oil
05 - 2 tbsp cornstarch
06 - 1/2 tsp garlic powder
07 - 1/2 tsp smoked paprika
08 - 1/4 tsp ground black pepper
09 - 3 tbsp neutral oil, for frying

→ Chili Sesame Glaze

10 - 2 tbsp soy sauce
11 - 1 tbsp maple syrup or agave nectar
12 - 1 tbsp sriracha or chili garlic sauce
13 - 1 tbsp toasted sesame oil
14 - 1 tbsp rice vinegar
15 - 2 tsp sesame seeds
16 - 1 tsp cornstarch mixed with 2 tbsp water

→ Garnish

17 - 2 spring onions, thinly sliced
18 - 1 tbsp toasted sesame seeds
19 - Fresh red chili, finely sliced (optional)

# How to Make It:

01 - In a mixing bowl, toss the tempeh cubes with soy sauce, rice vinegar, and sesame oil until evenly coated. Let marinate for 10 minutes to absorb the flavors.
02 - In a separate bowl, whisk together the cornstarch, garlic powder, smoked paprika, and black pepper. Dredge the marinated tempeh cubes in the dry mixture, pressing gently to ensure an even, thorough coating on all sides.
03 - Heat the neutral oil in a large nonstick skillet over medium-high heat. Arrange the coated tempeh cubes in a single layer and fry for 2 to 3 minutes per side until deeply golden and crisp on all edges. Transfer to a plate lined with paper towels to drain.
04 - In a small saucepan, whisk together the soy sauce, maple syrup, sriracha, toasted sesame oil, rice vinegar, and sesame seeds. Set the pan over medium heat and bring the mixture to a gentle simmer.
05 - Pour in the cornstarch slurry while stirring constantly. Continue to cook and stir for 1 to 2 minutes until the glaze thickens to a glossy, syrupy consistency that coats the back of a spoon.
06 - Add the crispy tempeh nuggets directly into the saucepan with the glaze. Toss vigorously until every piece is thoroughly and evenly coated in the sticky chili-sesame mixture.
07 - Transfer the glazed nuggets to a serving platter. Scatter the sliced spring onions, toasted sesame seeds, and fresh red chili over the top. Serve immediately while hot and crisp.

# Expert Advice:

01 -
  • The cornstarch coating creates a shatteringly crisp crust that holds up to the glossy sauce without going soggy.
  • These nuggets come together in under forty minutes using pantry staples you probably already have.
  • They win over even the most committed carnivores at any gathering.
02 -
  • Do not skip patting the tempeh dry before marinating because excess moisture prevents the cornstarch from adhering properly.
  • The glaze thickens fast once the slurry goes in, so have your fried nuggets ready and standing by the stove.
  • If you need gluten free, swap regular soy sauce for tamari and check every bottle label carefully.
03 -
  • Cut every cube the same size so they all finish cooking at the same moment and nobody gets a soggy outlier.
  • Let the skillet get fully hot before adding the tempeh because the oil should shimmer and a test cube should sizzle on contact.

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