Herbed Tempeh Steaks Ginger (Printable Version)

Savory tempeh steaks infused with fresh herbs and ginger, pan-seared to golden perfection.

# Ingredient List:

→ Tempeh

01 - 14 oz tempeh, sliced into ½-inch thick steaks

→ Marinade

02 - 3 tbsp soy sauce or tamari for gluten-free
03 - 2 tbsp olive oil
04 - 2 tbsp lemon juice
05 - 2 tbsp fresh ginger, finely grated
06 - 2 cloves garlic, minced
07 - 2 tbsp fresh parsley, chopped
08 - 1 tbsp fresh thyme leaves
09 - ½ tsp black pepper
10 - 1 tbsp maple syrup

→ For Cooking

11 - 2 tbsp olive oil

→ To Serve (optional)

12 - Fresh lemon wedges
13 - Extra chopped herbs

# How to Make It:

01 - Whisk together soy sauce, olive oil, lemon juice, grated ginger, garlic, parsley, thyme, black pepper, and maple syrup in a shallow dish.
02 - Add tempeh steaks to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 15 minutes, up to 1 hour for enhanced flavor.
03 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat until shimmering.
04 - Remove tempeh from marinade, reserving excess, and sear in hot oil for 3 to 4 minutes per side until golden and heated through.
05 - Pour reserved marinade into the skillet and cook for 1 to 2 minutes, spooning over tempeh to create a glaze.
06 - Plate tempeh steaks and garnish with additional herbs and lemon wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • Tempeh finally tastes meaty and satisfying without being fussy or pretentious about it.
  • The ginger and soy create an actual flavor moment—not just seasoning, but something you taste with every bite.
  • Ready in 30 minutes, and most of that is marinating while you do something else.
  • One pan, one skillet, and you've got a dinner that feels restaurant-worthy.
02 -
  • If your tempeh steaks are too thin, they'll dry out before browning; slice them generous and even so they cook uniformly.
  • Don't skip the ginger grating step—use a microplane or fine grater to release the essential oils; pre-ground ginger tastes like dust by comparison.
  • The marinade is forgiving, but the searing temperature is not; medium heat prevents the outside from burning while the inside stays tender.
03 -
  • If you have time, marinate overnight in the fridge—the deeper flavor is worth the patience, and it's one less thing to do on cooking day.
  • A microplane grater for the ginger makes an enormous difference; the finer the grate, the more flavor releases into the marinade.

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