Pan-Crisped Tempeh with Charred Snap Peas and Ginger Dressing
Ingredients
- 8 ouncestempeh
- 8 ouncessnap peas
- 4scallions
- 1 tablespoonfresh ginger
- 1lime
- 2 tablespoonsoy sauce
- 1 tablespoonsesame oil
- 1 tablespoonrice vinegar
- 2 tablespoonneutral oil
- 1 teaspoonsesame seeds
Prep
- 01
Grate 1 tablespoon fresh ginger
- 02
Juice 1 lime
- 03
Slice 4 scallions into thin rounds
Method
- 01
Slice the tempeh block lengthwise into 2 thin slabs, then cut each slab into 4 rectangles (8 pieces total). Pat dry with paper towels.
- 02
Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Once shimmering, add half the tempeh pieces and cook 4–5 minutes per side until golden and crispy. Transfer to a plate and repeat with remaining oil and tempeh.
- 03
In the same skillet, add snap peas and cook 3–4 minutes, stirring occasionally, until charred and just tender-crisp. Transfer to a serving plate.
- 04
Whisk together lime juice, soy sauce, sesame oil, rice vinegar, and grated ginger in a small bowl. Taste and adjust seasoning.
- 05
Arrange tempeh and snap peas on a plate or platter. Drizzle with ginger dressing, scatter scallions and sesame seeds on top, and serve immediately.
Spice Tips
For warmth, add a pinch of cayenne or red pepper flakes to the dressing. A small piece of fresh chili or a drizzle of chili oil at the end adds bright heat. Freshly cracked black pepper works too.
This recipe is done in 20 minutes start to finish. For extra richness, serve with jasmine rice or noodles on the side. Tempeh keeps well in the freezer; thaw in the refrigerator before slicing.