Sticky Spicy Tempeh
Prep Time:
10 Minutes
Serves:
4 Servings
Cook Time:
20 Minutes
Author
Krystal Roberts
About the Recipe
Crispy pan-fried tempeh tossed in a sticky, sweet, spicy sauce makes an easy weeknight dinner that’s packed with flavor. Serve it over steamed rice with roasted vegetables for a satisfying, protein-rich meal.
Ingredients
Tempeh
- 8 oz (225 g) tempeh, cut into bite-sized cubes or triangles
- 1 tablespoon olive oil or neutral oil
Sticky Spicy Sauce
- ¼ cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons Sriracha
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cornstarch
- 2 tablespoons water
For Serving
- Steamed rice
- Roasted broccoli
- Roasted cauliflower
- Sliced green onions
- Toasted sesame seeds
Servings
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Linked Recipes
Preparation
Step 1
Heat the oil in a large skillet over medium-high heat. Add the tempeh and cook for 8–10 minutes, turning occasionally, until golden brown and crispy on all sides.
Step 2
While the tempeh cooks, whisk together the soy sauce, rice vinegar, brown sugar, sriracha, garlic, ginger, cornstarch, and water in a small bowl until smooth.
Step 3
Reduce the heat to medium and pour the sauce into the skillet with the tempeh.
Step 4
Stir continuously for 2–4 minutes, until the sauce thickens into a glossy glaze that coats every piece of tempeh.
Step 5
Divide the rice among serving bowls, top with the sticky spicy tempeh, roasted broccoli & roasted cauliflower (or preferred veggies, you can mix it up)
Step 6
Garnish with sliced green onions and toasted sesame seeds, then serve immediately.
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