Crispy Tempeh & Charred Broccolini with Miso Butter
Ingredients
- 8 ouncestempeh
- 1 poundbroccolini
- 3 tablespoonolive oil
- 2 tablespoonwhite miso paste
- 2 tablespoonbutter
- 2 clovesgarlic
- 1lime
- 1 tablespoonsesame seeds
- 2scallions
Prep
- 01
Cut tempeh block diagonally into 8 thin triangles.
- 02
Trim broccolini, leaving stems intact.
- 03
Mince 2 cloves garlic.
- 04
Slice 2 scallions on a bias.
- 05
Cut lime into wedges.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Once shimmering, add tempeh pieces and cook 5-6 minutes per side, until golden brown and crispy at the edges. Transfer to a plate.
- 03
Add remaining 1 1/2 tablespoons oil to the same skillet. Add broccolini in a single layer and let it sit undisturbed for 3-4 minutes until charred on one side. Toss and cook 2-3 minutes more until tender-crisp.
- 04
Reduce heat to low. Stir in white miso paste and butter until melted and combined. Add garlic and cook for 30 seconds until fragrant.
- 05
Return tempeh to the skillet and toss everything gently to coat in the miso butter. Squeeze lime juice over top and sprinkle with sesame seeds and sliced scallions. Serve warm.
Spice Tips
For a touch of heat, add 1/4 teaspoon red pepper flakes or a splash of sriracha to the miso butter. A pinch of smoked paprika adds subtle depth without spice. Fresh ginger (1 teaspoon minced) stirred into the miso gives bright punchiness.
For extra umami depth, use red miso instead of white. This dish reheats well—store leftovers in an airtight container for up to 3 days and warm gently in a skillet.