Crispy Sweet Soy Tempeh (Printable Version)
Crispy tempeh cubes in sticky sweet soy glaze, ready in 30 minutes for a satisfying protein-packed meal.
# Ingredient List:
→ Tempeh
01 - 14 oz tempeh
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 2 tbsp neutral oil (sunflower or canola)
→ Sweet Soy Glaze
05 - 3 tbsp soy sauce
06 - 2 tbsp maple syrup (or agave syrup)
07 - 1 tbsp rice vinegar
08 - 1 tbsp brown sugar
09 - 2 cloves garlic, minced
10 - 1 tsp fresh ginger, grated
11 - 1/2 tsp chili flakes (optional)
12 - 1 tsp toasted sesame oil
→ Garnish
13 - 2 tbsp toasted sesame seeds
14 - 2 green onions, thinly sliced
# How to Make It:
01 - Cut the tempeh into 3/4-inch cubes.
02 - In a bowl, toss the tempeh cubes with cornstarch and salt until evenly coated.
03 - Heat neutral oil in a large nonstick skillet over medium-high heat. Add tempeh and fry for 6-8 minutes, turning occasionally, until all sides are golden and crispy. Remove tempeh and set aside.
04 - In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, brown sugar, garlic, ginger, and chili flakes (if using).
05 - Pour the sauce into the same skillet and bring to a simmer over medium heat. Stir frequently until slightly thickened, about 2-3 minutes.
06 - Return the crispy tempeh to the skillet and toss to coat evenly, cooking for 2 more minutes until the glaze is sticky and glossy.
07 - Drizzle with toasted sesame oil.
08 - Serve hot, garnished with sesame seeds and green onions.
# Expert Advice:
01 -
- The sweet soy glaze hits that perfect balance between salty and caramelized, kind of like teriyaki but with a deeper, earthier kick
- It comes together in 30 minutes flat, making it my go-to when I want something that feels special but actually isnt
- This recipe converted my tempeh-skeptical partner, who now requests it weekly
02 -
- Dont crowd the pan when frying tempeh—work in batches if needed so each piece actually crisps up instead of steaming
- The glaze thickens fast once it starts simmering, so have your tempeh ready to toss back in immediately
- Letting the glazed tempeh sit too long makes it lose that crunch, so serve right after the final toss
03 -
- Press the tempeh with a weighted plate for 15 minutes after steaming to remove excess moisture for extra crispiness
- Air-frying at 200C for 12-15 minutes gives consistent results and uses way less oil than pan-frying