Grilled Tempeh with Asparagus

Instructions

1. 1

   Steam tempeh slices for 10 minutes to remove any bitterness, then pat dry with paper towels. This step also helps the marinade absorb better into the tempeh.

   Tip: Steaming softens the tempeh slightly, making it easier to marinate and grill.

2. 2

   In a small bowl, whisk together 3 tbsp olive oil, lemon juice, minced garlic, soy sauce, rice vinegar, maple syrup, red pepper flakes, and thyme until well combined.

   Tip: Prepare the marinade while the tempeh steams to save time.

3. 3

   Place steamed tempeh slices in a shallow dish and pour half the marinade over them, turning to coat both sides evenly. Reserve the remaining marinade for the asparagus.

   Tip: Let tempeh marinate for at least 10 minutes, but can marinate up to 2 hours for deeper flavor.

4. 4

   Toss asparagus spears with the remaining 2 tbsp olive oil, reserved marinade, sea salt, and black pepper in a separate bowl until well coated.

   Tip: Pat asparagus dry before tossing to help achieve better charring on the grill.

5. 5

   Preheat grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.

   Tip: A hot grill prevents sticking and creates those desirable grill marks.

6. 6

   Place marinated tempeh slices directly on the grill grates and cook for 4-5 minutes per side until golden brown with visible grill marks.

   Tip: Don't move the tempeh around too much; let it sit to develop a nice crust.

7. 7

   On the same grill, arrange asparagus spears perpendicular to the grates (or use a grill basket) and cook for 6-8 minutes, rolling occasionally, until tender and lightly charred on the edges.

   Tip: Thinner asparagus spears will cook faster than thicker ones, so arrange them accordingly.

8. 8

   Transfer grilled tempeh and asparagus to a serving platter and sprinkle toasted sesame seeds generously over the top just before serving.

   Tip: Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant for better flavor.