A chef’s perfected recipe for Crispy Sesame Tempeh – easy, flavorful, with incredible crispy texture! Create a healthy vegan bowl with brown rice and veggies and dinner is good to go! Video. Vegan.
Back when we had a vegetarian restaurant, tempeh was often featured on our menu. Customers always asked us how we would prepare it like we did- they loved it! I personally have had some really bad tempeh experiences, and my goal here is to help prevent that from from ever happening to you!
Truth be told, there are a few tricks to cooking tempeh, to make it taste good, and through the years, in our restaurant, we’ve perfected this technique!
The secret to making tempeh taste good is simmering it first. This softens the tempeh, reduces the bitterness, and opens up its pores for optimal flavor!
Once simmered, it is then seared in a pan on the stovetop until crispy with a sticky soy-based sauce.Vegan and gluten-free adaptable, we pile it over brown rice and veggies with an optional creamy sauce.
What is Tempeh?
Tempeh, if unfamiliar, is fermented soybeans that are compressed into a dense cake. High in plant-based protein and fiber, it’s a nice alternative to tofu. The challenge for some can be getting it to taste “good” to our Western taste buds. We’ll show you how to cook tempeh in a way that pleases the palate with a simple tip to “up” your tempeh game.
Why You’ll Love This
- Easy and versatile! This stove-top tempeh comes together quickly with a tasty umami sauce and can be served in a variety of ways. We enjoy it in a rice bowl!
- Healthy plant-based protein. One cup of tempeh has 31g of protein!
- Vegan and gluten-free adaptable. A comforting, hearty meal that meets dietary restrictions.
What you’ll need
- Tempeh: Opt for organic, non-GMO, cut into 3/4-inch cubes.
- Soy sauce: You can sub with gluten-free liquid aminos.
- Maple syrup: Essential for creating a thick, sticky-sweet sauce. Or sub honey!
- Mirin or sub-water!
- Rice wine vinegar: Adds acidity.
- Sesame oil: Regular or toasted.
- Garlic: Fresh garlic cloves, peeled and finely minced.
- Ginger: Fresh ginger, finely minced, optional.
- Sriracha: Use 2-4 teaspoons, depending on spice preference.
- Sesame seeds: Use white or black sesame seeds.
- Oil for crisping: coconut oil, avocado oil, peanut oil, or olive oil.
- Bowl Additions: Brown rice or jasmine rice, broccoli,
How to make Crispy Sesame Tempeh
If making bowls, set rice to cook if using.
Simmer: Cut tempeh into ¾ inch cubes, place in a medium pot, and cover with water (just enough to reach the top of the tempeh). Add soy sauce and salt. Bring to a boil, cover, and simmer on medium-low heat for 10 minutes. This step softens the tempeh and helps remove bitterness.
Stir Fry Sauce: Whisk the sesame stir fry sauce ingredients in a small bowl and set it by the stove.
Steam: After the tempeh has simmered for 10 minutes, feel free to steam broccoli florets overtop of the tempeh. If the pot needs a little more liquid, add more water (again to the level of the tempeh), place the broccoli florets over the tempeh, cover, and steam for 3-4 minutes or until the broccoli is tender-crisp. Using tongs, remove the broccoli and set it aside. Drain the tempeh and pat dry.
Crisp: In a large skillet, heat oil over medium heat. Season the oil with salt and pepper. Carefully add the tempeh to the seasoned oil and brown each side until deeply golden. Pour in the sesame sauce, reducing by half. It will thicken as it reduces. Turn heat off and taste and adjust salt and heat level.
Assemble the bowls: Divide rice among bowls and top with steamed broccoli and any other veggies.
Divide the crispy tempeh. Sprinkle with scallions and spoon the bowl with this optional creamy tahini-soy sauce!
Peanut sauce works great on top too. A squeeze of lime juice adds a bit of extra flavor.
Serving Suggestion
Create a healthy bowl with:
- Jasmine Rice, brown rice or Forbidden Black Rice or rice noodles
- Steamed broccoli or cauliflower
- Grated cabbage, carrots or beets
- Avocado
- Bell pepper or cucumbers
- Scallions or cilantro
- Drizzle with the Creamy Tahini Soy Sauce!
Chef’s Tips
- Simmer tempeh. Tempeh is a fermented product, so it naturally contains a sour, slightly bitter flavor, which can throw some people off. To mask this, simmer in flavorful broth or a mixture of water and soy sauce or tamari. The umami from the soy or broth will help balance that sour flavor, adding depth, and the simmering will tenderize the tempeh. making it more porous.
- Steam tempeh: Steaming tempeh is another great option. Steaming tempeh before marinating it can soften it up a bit, allowing the flavors from a marinade to penetrate better. A good choice if you are going to bake tempeh in a marinade, or if you are marinating overnight.
- Create good texture! Once the tempeh is simmered or steamed, bake it in a marinade on a baking sheet in the oven, or pan sear it on the stovetop, getting it crispy, seasoning it with salt, pepper, and spices of your choosing.
Health Benefits of Tempeh
- Plant-based protein: Tempeh is an excellent source of plant-based protein to help support muscle growth and repair. Read more about the protein content in tempeh here.
- High in dietary fiber: Tempeh is high in dietary fiber that helps maintain a healthy gut microbiota and contributes to a feeling of fullness. The impacts of high-fiber foods on digestion are well-documented.
- Great source of calcium: Tempeh is a good source of calcium, especially important for those following a plant-based diet. Adequate calcium intake is vital for maintaining bone density and strength. This study outlines the role of calcium in bone health.
- Rich in isoflavones: Tempeh contains Isoflavones, plant compounds that can mimic estrogen in the body, potentially reducing the risk of certain cancers, alleviating menopausal symptoms, and contributing to heart health. Discover the effects of isoflavones on health here.
- A good source of probiotics and prebiotics: Since tempeh is fermented, it offers probiotics that support a diverse gut microbiome. Its not-digestible fibers promote the growth of beneficial bacteria in your gut. Learn about the role of prebiotics in gut health.
- Supports heart health: Some studies suggest that replacing animal protein with soy protein, such as that found in tempeh, may help lower cholesterol levels.
FAQs
Tempeh is made from fermented whole soybeans. After the fermentation process, the soybeans are bound together into a cake using mycelium.
You can find tempeh at most grocery stores near other plant-based meat and dairy alternatives. It is usually next to the tofu.
Not necessarily, but it helps tremendously in softening its bitter flavor. Simmering or steaming the tempeh will improve the flavor and help the tempeh absorb your sauce.
Yes! As long as the internal temperature of the tempeh doesn’t get too hot, the probiotics will remain on the inside. This is why we do not exceed medium heat.
Give the Crispy Sesame Tempeh a try this week and let me know what you think!
More Favorite Tempeh Recipes!
Watch how to make Tempeh!
Crispy Sesame Tempeh Recipe
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2 1x
- Category: bowl, vegan dinner
- Method: stovetop
- Cuisine: Asian
- Diet: Vegan
Description
This Crispy Sesame Tempeh recipe is easy, flavorful, and has the best texture! Create a healthy vegan bowl with brown rice and veggies and dinner is good to go!
Ingredients
Tempeh
- 8 ounces tempeh, cut into 3/4-inch cubes
- 1 tablespoon soy sauce (or gluten-free liquid Aminos)
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- salt and fresh cracked pepper
Sticky Sesame Stir-Fry Sauce
- 2 tablespoons soy sauce
- 2 tablespoons mirin or water
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon garlic, finely minced
- 1 teaspoon ginger, finely minced, optional
- 2–4 teaspoons sriracha
- 1– 2 tablespoons sesame seeds
- salt and pepper to taste
Optional Bowl Ingredients:
- Rice: 1 1/2 cups cooked brown rice or sub other cooked whole grain.
- Veggies: 3–4 cups total steamed broccoli or cauliflower, grated carrot, shredded cabbage, bell pepper or other veggies of choice.
- Garnish: scallions or cilantro
Optional Creamy Tahini Soy Sauce!
- 2 tablespoons soy sauce (or gluten-free liquid aminos)
- 2 tablespoons tahini paste
- 2 teaspoons sriracha, more to taste
- 1 teaspoon rice vinegar
- 1–2 teaspoons maple syrup.
Instructions
- Set rice to cook if using.
- Simmer: Cut tempeh into ¾ inch cubes, place in a medium pot, and cover with water (just enough to reach the top of the tempeh). Add soy sauce and salt. Bring to a boil, cover, and simmer on medium-low heat for 10 minutes.
- Stir Fry Sauce: Whisk together the Sticky Sesame Stir-Fry Sauce ingredients in a small bowl and set by the stove.
- Steam: After the tempeh has simmered for 10 minutes, feel free to steam broccoli florets overtop of the tempeh. If the pot needs a little more liquid, add more water (again to the level of the tempeh), place the broccoli florets over the tempeh, cover, and steam for 3-4 minutes or until the broccoli is tender-crisp. Using tongs, remove the broccoli and set it aside. Drain the tempeh and pat dry.
- Crisp: In a large skillet, heat the olive oil over medium heat. Season the oil with salt and pepper. Carefully add the tempeh to the seasoned oil and brown each side until deeply golden. Take your time here! Pour in the sauce, reducing by half, spooning the sauce over the tempeh. It will thicken as it reduces. Turn heat off and taste and adjust salt level and heat level to your taste.
- Assemble: Divide rice among bowls and top with steamed broccoli and any other veggies. Divide tempeh. Sprinkle with scallions and spoon with optional Soy Joy Sauce!
Notes
Creamy Sauce: To make the Creamy Tahini Soy sauce, just whisk everything together in a small bowl. If the sauce is “separating”, it is just in an “awkward” stage, just keep whisking, and it will eventually grow out of it and become smooth.
Extra Crispy: Dredge tempeh in cornstarch right before searing in the seasoned oil. Once tempeh is crispy, remove it from the pan. Pour in the sauce, and reduce. Toss tempeh with sauce at the very end, no more than 30 seconds.
Nutrition
- Serving Size: 4 ounces crispy tempeh
- Calories: 324
- Sugar: 7.6 g
- Sodium: 544.9 mg
- Fat: 15.4 g
- Saturated Fat: 2.7 g
- Carbohydrates: 25.8 g
- Fiber: 10.2 g
- Protein: 23.8 g
- Cholesterol: 0 mg
Delish!
Yay!
This was so tasty and a really unique dinner (for us, anyway). I’d never cooked tempeh, but, with this recipe, it has a new fan! It was much easier than tofu. Thank you!
So glad you gave it a try Lisa! Thanks for the review!
Hello how much of each of those ingredients do I need for the recipe please? Also are they all for the sauce. You said to put the soy in the water for the tempeh? How much should I add please and will I also need to put it into the sauce. What do I do with the ginger! I’m a bit confused but would love to make this. Thank you.
Hi Rosanna, Scroll down to the bottom of the post for the full recipe card and instructions (or press the “jump to recipe” button at the top of the post).
Another winner! I am working my way through your bowl recipes and all of them are so good. Hard to say which is my favourite so far but this one is definitely a contender. So delicious I am already looking forward to eating it again. I love how simple it was to put together and that I could make some of the components early. I made both the stir fry sauce and the peanut sauce earlier and prepped the tempeh, purple cabbage and broccoli so it was pretty effortless and quick to do the final cooking. Thank you so much for easy, delicious, nutritious recipes.
So glad you enjoyed this Rachel!
Another excellent recipe – I made this as a bowl with brown basmati, avocado, carrot, bell peppers, and cabbage. I skipped the broccoli, but made the sauce. Absolute keeper, will go into the weekly rotation with our other vegan faves from this site (drunken noodles, coconut bowls, sesame noodles). My only regret is that I didn’t double the recipe, so no leftovers this time!
So happy you enjoyed this Delphulia!
Just made this today . Excellent recipe for vegans . Very flavorful . For vegetables I used Enoki mushrooms, bok choy , bell peppers and shredded carrots . It was a very nutritious , filling bowl . I used brown basmati rice . It was a perfect bowl . My family loved it . Definitely will be doing it again . Thanks Silvia .
Great to hear Rohini!
Tonight is the second time making this in two weeks…we love it that much. It comes together quickly and tastes delicious!
So happy to hear this Jen!
Absolutely delicious .. first time cooking with tempeh..the recipe is definitely a keeper. Thanks so much!
Great to hear this Kathryn!
This was my introduction to tempeh and I was surprised how good it was!
My meat-loving husband was skeptical, but he finished his portion so that says more than his words! I served it hot with rice and the steamed broccoli without any sauce(did not have some of the key ingredients on hand) and it was very tasty. I did put on some Bachman’s Japanese Barbecue Sauce and enjoyed very much for dinner and reheated for lunch the next day.
Glad you gave it a try Linda!
Delicious! We want to try it with tofu as well, just for fun 🙂
glad you enjoyed, let us know how it goes with tofu!
We loved all the flavors in this bowl. This way of cooking the tempeh – boiling then adding the sticky sauce and reducing – made the bitter tempeh taste perfect! We’re under rainy skies in Memphis, TN – no wolf moon, but the carnivores in my family didn’t complain that I had sneaked in a veggie bowl! Thanks, Sylvia!
Awesome Melissa, so glad all enjoyed!
Loved the texture and flavor!
Great to hear Deb!
Can I use air fryer instead of frying in olive oil?
You could get them crispy in the air fryer, but I would reduce the sauce in a pan, and then drizzle the sauce over top after they comeout of the air fryer.
We really enjoyed this. I used TJ’s coconut liquid aminos and felt it needed more salt but once I added that at the end like you suggested, it was perfect. I wonder if it is less salty than soy sauce? It was nice to steam the broccoli at the same time too.
Glad you enjoyed it Jensen. Yes, soy sauce and liquid aminos can vary in salt greatly!