Sweet Chili Glazed Tempeh (Printable Version)

Crispy tempeh cubes in a tangy-sweet chili glaze with sesame and fresh herbs.

# Ingredient List:

→ Tempeh Preparation

01 - 14 oz tempeh
02 - 2 tbsp soy sauce
03 - 1 tbsp rice vinegar
04 - 1 tbsp maple syrup or agave nectar

→ Sweet Chili Glaze

05 - 1/2 cup sweet chili sauce
06 - 2 tbsp soy sauce
07 - 1 tbsp rice vinegar
08 - 1 tbsp lime juice
09 - 1 tsp cornstarch (optional)
10 - 1 tbsp water (if using cornstarch)

→ For Cooking

11 - 2 tbsp vegetable oil

→ Optional Garnish

12 - 2 green onions, thinly sliced
13 - 1 tbsp toasted sesame seeds
14 - Fresh cilantro leaves

# How to Make It:

01 - Slice the tempeh into 1/2-inch thick strips or cubes for even cooking.
02 - In a shallow bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp maple syrup until well combined.
03 - Add the tempeh pieces to the marinade, ensuring they are well coated. Let marinate for 10 minutes, turning occasionally to distribute flavor evenly.
04 - Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add the marinated tempeh and cook for 3–4 minutes per side until golden brown and crispy. Transfer to a plate and set aside.
05 - In a small bowl, combine sweet chili sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, and lime juice. For a thicker glaze, dissolve cornstarch in 1 tbsp water and stir into the mixture.
06 - Pour the glaze into the same skillet and bring to a gentle simmer over medium heat. If using cornstarch, cook for 1–2 minutes until slightly thickened.
07 - Return the crispy tempeh to the skillet and toss gently to coat evenly in the glaze. Cook for an additional 2–3 minutes, turning pieces to ensure complete coverage.
08 - Transfer the glazed tempeh to a serving platter. Sprinkle with sliced green onions, toasted sesame seeds, and fresh cilantro leaves if desired.

# Expert Advice:

01 -
  • The glaze hits that perfect sweet and tangy balance that makes everyone reach for seconds
  • Tempeh absorbs marinade like a sponge, so every bite is packed with flavor
  • You probably have everything in your pantry already
02 -
  • Rushing the marination step is tempting, but even 10 minutes makes a noticeable difference in flavor penetration
  • Overcrowding the skillet will steam the tempeh instead of searing it, so work in batches if necessary
  • The glaze thickens quickly as it cools, so remove from heat slightly earlier than you think
03 -
  • Pat the tempeh completely dry before searing, excess moisture is the enemy of crispy edges
  • Let the skillet get properly hot before adding the first piece, you should hear a satisfying sizzle immediately
  • The glaze continues to thicken off heat, so pull it a minute before your desired consistency

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