Crispy Tempeh with Charred Scallions and Chili Oil
Ingredients
- 8 ouncestempeh
- 3 tablespoonneutral oil (for pan-frying, divided)
- 6 wholescallions
- 4 clovegarlic
- 2 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonhoney
- 1½ tablespoonchili oil
- ½ teaspoonsesame oil
- ¼ teaspoonred pepper flakes
- 1 tablespoonsesame seeds (white or black)
Prep
- 01
Mince 4 cloves garlic (or use a microplane to grate it into the sauce for extra punch).
- 02
Trim root ends from 6 scallions and rinse well.
Method
- 01
Cut tempeh in half lengthwise, then cut each half into 1/4-inch-thick slabs. Pat dry with paper towels.
- 02
Heat 1 1/2 tablespoons neutral oil in a large skillet over medium-high heat. Working in batches, pan-fry tempeh slabs 3 to 4 minutes per side until golden and crispy. Transfer to a plate.
- 03
Add remaining 1 1/2 tablespoons neutral oil to the pan. Add scallions and char for 2 to 3 minutes, shaking the pan occasionally, until lightly blackened. Transfer to a cutting board.
- 04
Reduce heat to medium. Whisk together soy sauce, rice vinegar, honey, chili oil, sesame oil, and red pepper flakes in a small bowl.
- 05
Return tempeh to the pan and pour sauce over it. Toss gently to coat and warm through, about 1 minute.
- 06
Slice charred scallions into 2-inch pieces and scatter over the tempeh. Sprinkle with sesame seeds and serve immediately.
Spice Tips
This recipe is moderately spicy from the chili oil and red pepper flakes. For milder heat, reduce the chili oil to 1 tablespoon and omit the pepper flakes. For serious burn, add 1/2 teaspoon Calabrian chili paste or a few dashes of hot sauce to the glaze. A squeeze of fresh lime juice at the end adds brightness that balances the heat and umami.
Serve over steamed rice or with a simple cucumber salad to cool the heat. Tempeh can be pressed 15 minutes ahead to remove excess moisture for crispier results.