Crispy Chili Garlic Tempeh Bites (Printable Version)
Crispy tempeh cubes glazed in a spicy chili-garlic sauce—ideal for rice bowls, noodles, or appetizers.
# Ingredient List:
→ Tempeh
01 - 14 oz tempeh, cut into 3/4-inch cubes
→ Marinade
02 - 2 tablespoons soy sauce or tamari
03 - 1 tablespoon rice vinegar
04 - 1 tablespoon maple syrup or agave
05 - 1 teaspoon sesame oil
06 - 1/2 teaspoon ground black pepper
→ Coating
07 - 3 tablespoons cornstarch
08 - 1/2 teaspoon salt
→ Sauce
09 - 2 tablespoons neutral oil such as canola or sunflower, plus more for frying
10 - 4 garlic cloves, finely minced
11 - 1 red chili, finely chopped, seeds removed for less heat
12 - 2 tablespoons chili sauce such as sriracha or sambal oelek
13 - 2 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon maple syrup or agave
16 - 1/2 cup water
17 - 1 teaspoon cornstarch mixed with 1 tablespoon water
→ Garnish (optional)
18 - 2 scallions, thinly sliced
19 - 1 teaspoon toasted sesame seeds
20 - Fresh cilantro
# How to Make It:
01 - Combine soy sauce, rice vinegar, maple syrup, sesame oil, and black pepper in a mixing bowl. Add the tempeh cubes, toss to coat evenly, and allow to marinate for at least 10 minutes.
02 - In a shallow dish, whisk together cornstarch and salt. Remove tempeh from marinade, reserving excess liquid, and roll cubes through the cornstarch mixture until evenly coated.
03 - Heat 1–2 tablespoons neutral oil in a large non-stick skillet or wok over medium-high heat. Arrange tempeh cubes in a single layer and fry 8 minutes, turning occasionally, until golden and crispy. Transfer to a plate lined with paper towel.
04 - If necessary, wipe out the skillet. Add 2 tablespoons oil and heat over medium. Sauté garlic and chopped chili for 1 minute until fragrant.
05 - Pour in chili sauce, soy sauce, rice vinegar, maple syrup, the reserved marinade, and water. Stir well and bring to a simmer.
06 - Add the cornstarch slurry while stirring. Cook 1–2 minutes until the sauce has thickened.
07 - Return crispy tempeh to the skillet. Toss well to coat in the sauce and cook for 2 minutes to fully heat through.
08 - Transfer tempeh bites to a serving plate. Garnish with scallions, toasted sesame seeds, and cilantro if desired.
# Expert Advice:
01 -
- This dish packs a spicy, garlicky crunch that wakes up any meal—it's truly addictive.
- Even my most skeptical, tofu-loving friend was converted after sharing a plate of these with me.
02 -
- I once crowded the pan with too many cubes and ended up with soggy sides—batch frying is the answer for true crispiness.
- Saving a few spoonfuls of marinade for the sauce brings an extra layer of flavor I can't go without now.
03 -
- Always preheat your skillet and let the oil shimmer—adding tempeh too early leads to sticking.
- A splash of vinegar at the end sharpens all the flavors, making the dish pop even more.