Sticky Tempeh Recipe

This sticky crumbled tempeh recipe is fast, easy, and full of delicious savory flavor. A quick weeknight dinner, full of healthy plant protein. Vegan.

Here’s one of my favorite tempeh recipes! I’m so excited for you to try this one. It’s perfect for quick weeknight dinners, and of course, it’s delicious and healthy. Full of plant-based protein (a cup of tempeh contains 31 grams), it is filling and satisfying. And if you have never tried preparing tempeh this way, I know you’ll enjoy it.

Made with nutty, fermented soybean tempeh, this dish cooks up in minutes, all on the stovetop. The crispy crumbled tempeh soaks up the sticky, savory sauce beautifully, and pairs perfectly with creamy coconut rice and stir-fried bok choy for a healthy, crave-worthy dinner.

What is Tempeh (And how to Cook it)

Tempeh originates in Indonesia (aka tempe) and is made from fermented whole soy beans that are pressed into a firm, sliceable cake. Tempeh has a slightly nutty, savory flavor and a dense, hearty texture that absorbs marinades and sauces beautifully! Tempeh is a nutritious plant-based protein with fiber and probiotics.

Tempeh is so versatile in the kitchen; it can be pan-seared crispy, made into crispy tempeh bacon, or crumbled and stir-fried as you see here, until caramelized and “sticky.” This delicious sauce clings to crumbled, crispy tempeh, coating each piece with bold, tangy, slightly sweet flavor. It’s perfect for topping off healthy bowls, noodles, and stir-fries.

Tempeh Recipe Ingredients

• Tempeh: Use regular tempeh, usually found near the tofu and other plant-based refrigerated products.
• Soy sauce: To add umami flavor and depth to the sauce.
• Maple syrup: Or use coconut sugar or brown sugar for a touch of sweetness in the sauce.
• Rice vinegar: Adds acidity and tanginess to the sauce.
• Sesame oil: I like toasted sesame oil for depth and richness in the sauce.
• Hot sauce: Use sriracha, sambal oelek, or chili paste.
• Garlic and ginger: Give the tempeh a fragrant, aromatic taste.
• Salt and pepper: To season the tempeh. White pepper is nice, too.
• Oil: For cooking the tempeh. I prefer coconut oil for this recipe.

How to Make Sticky tempeh

1. Mix the sauce. Add soy sauce, maple syrup, rice vinegar, sesame oil, and hot sauce to a small bowl and stir.

2. Prep the tempeh. Crumble the tempeh into a large skillet. Add water and soy sauce, and bring the pan to a boil. Then simmer, covered, for 5 minutes. Remove the lid after 5 minutes and continue cooking until all of the water is absorbed.

3. Sauté the tempeh, garlic, and ginger. Bring the pan to medium heat and add oil. Stir until the tempeh forms crispy pieces. Add garlic and ginger and sauté for 2-3 minutes.

4. Stir in the sauce. Add the sauce to the pan and stir until the tempeh is coated and the sauce has thickened, about 3 minutes. Turn off the heat and garnish with scallions, sesame seeds, and red pepper flakes.

Chef’s Tips

1. Crumble the tempeh in a food processor. You can easily use your hands to break apart the tempeh, but you can also toss the tempeh in a food processor and pulse until achieving the desired texture.
2. Don’t skip the steam! Steaming tempeh helps it soften and reduces bitterness. It also helps the tempeh absorb the flavor of the sauce better.
3. Taste and adjust. We kept the sugar low, but you may wish to add more based on your taste and texture preferences. The more sugar, the stickier the tempeh!
4. Add quick-cooking veggies! Add spinach or peas near the end of cooking to add color and nutrition.

Serving Suggestions

Make a Sticky Tempeh Bowl and serve over Jasmine rice or coconut rice with our stir-fried bok choy! Add crispy raw veggies like cucumber or radishes, or serve with our Korean Cucumber Salad or Asian Cucumber Salad.

Garnish with scallions, sesame seeds, red pepper flakes, crushed peanuts, or crispy shallots. and serve with fresh lime juice.

You can also add sticky tempeh to noodles, like our Longevity Noodles or Butternut Squash Noodles.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan with a little oil until warmed through or gently warm in the microwave.

You can store sticky tempeh in the freezer for up to 3 months. Seal in an airtight bag, thaw in the fridge, and add a splash of water when reheating.

If you enjoy this Sticky Ginger Tempeh recipe, you may also want to try our Sticky Tofu Bowl! Or if not vegan, we also love this Sticky Gochujang Salmon Bowl!

More Tempeh Recipes You Might Like

Crispy Sesame Tempeh Bowl

Tempeh Reuben Sandwich

Tempeh Salad

Delicious Vegan BLT Sandwich

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