Crispy Tempeh with Lime-Ginger Glaze
Ingredients
- 8 ouncestempeh
- 2lime
- 1 tablespoonfresh ginger
- 3 tablespoonsoy sauce
- 1 tablespoonmaple syrup
- 2 clovesgarlic
- 2 tablespoonsvegetable oil
- ·scallions
- ·sesame seeds
Prep
- 01
Cut 8 ounces tempeh into 1/2-inch slabs, then slice each diagonally into triangles.
- 02
Juice 2 limes to get 3–4 tablespoons juice.
- 03
Grate 1 tablespoon fresh ginger and mince 2 garlic cloves.
- 04
Slice 2 scallions and measure out sesame seeds.
Method
- 01
Cut tempeh into 1/2-inch-thick slabs, then cut each slab diagonally to create triangles. Pat dry with paper towels.
- 02
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Working in batches if needed, pan-fry tempeh for 3–4 minutes per side until golden and crispy. Transfer to a plate.
- 03
In a small bowl, whisk together lime juice, grated ginger, soy sauce, maple syrup, and minced garlic.
- 04
Pour the glaze into the same skillet over medium heat. Return tempeh to the pan and toss gently for 1–2 minutes until evenly coated and caramelized.
- 05
Transfer to a serving plate. Top with chopped scallions and a sprinkle of sesame seeds. Serve warm, optionally over rice or with steamed bok choy.
Spice Tips
For heat, stir in a pinch of red pepper flakes or a drizzle of sriracha when you add the glaze. For deeper warmth, add 1/4 teaspoon cayenne pepper to the sauce. A splash of rice vinegar sharpens the brightness if you want extra tang.