Crispy Garlic Chili Tempeh Strips (Printable Version)

Golden tempeh strips in spicy garlic chili sauce—ideal for snacking, appetizers, or topping grain bowls.

# Ingredient List:

→ Tempeh & Marinade

01 - 14 oz tempeh
02 - 2 tbsp soy sauce (or tamari for gluten-free)
03 - 1 tbsp rice vinegar
04 - 1 tbsp maple syrup or agave
05 - 1/2 tsp smoked paprika

→ Crispy Coating

06 - 3 tbsp cornstarch
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Garlic Chili Sauce

09 - 2 tbsp vegetable oil
10 - 4 garlic cloves, finely minced
11 - 2 tbsp chili paste (sambal oelek or sriracha)
12 - 1 tbsp soy sauce
13 - 1 tbsp maple syrup or agave
14 - 1 tsp sesame oil
15 - 1 tbsp water

→ For Frying

16 - 3 tbsp vegetable oil

→ Garnish

17 - 2 tbsp chopped scallions
18 - 1 tsp toasted sesame seeds

# How to Make It:

01 - Slice the tempeh into thin strips approximately 1/3 inch thick for even cooking.
02 - Whisk together soy sauce, rice vinegar, maple syrup, and smoked paprika in a medium bowl until well combined.
03 - Add tempeh strips to the marinade, ensuring they are fully coated. Let marinate for 10 minutes, turning once halfway through.
04 - Mix cornstarch, salt, and black pepper in a separate bowl until evenly distributed.
05 - Remove strips from marinade and dredge each piece thoroughly in the cornstarch mixture, pressing gently to adhere coating on all sides.
06 - Add 3 tbsp vegetable oil to a large nonstick skillet and heat over medium-high heat until shimmering.
07 - Cook tempeh in batches without overcrowding, turning occasionally, until golden brown and crispy on all sides, approximately 6-8 minutes. Transfer to paper towel-lined plate.
08 - Wipe out the skillet and add 2 tbsp vegetable oil with minced garlic. Sauté for 30 seconds until fragrant but not browned.
09 - Add chili paste, soy sauce, maple syrup, sesame oil, and water. Stir continuously and simmer for 1 minute until slightly thickened.
10 - Return crispy tempeh to skillet and toss gently to coat evenly with sauce. Cook 1-2 minutes until heated through. Transfer to serving plate.
11 - Sprinkle with chopped scallions and toasted sesame seeds immediately before serving.

# Expert Advice:

01 -
  • The cornstarch coating creates this shatteringly crisp exterior that stays crunchy even after tossing in sauce
  • You get restaurant quality results with pantry staples and about 35 minutes total
  • The sauce hits that perfect sweet salty spicy balance that makes you want to lick the plate
02 -
  • Working in batches while frying prevents the temperature from dropping and keeps everything crispier
  • Don't marinate longer than 15 minutes or the tempeh can become too salty and mushy
  • The sauce thickens quickly as it cools, so toss the strips immediately after making it
03 -
  • Let your tempeh strips come to room temperature before frying—they crisp up more evenly
  • Use a splatter guard if you have one, the oil can get a bit lively when the cornstarch hits the pan

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