Grilled Tempeh with Bamboo Shoot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a recipe I absolutely love making for weeknight dinners because it comes together in under an hour. Grilled tempeh with bamboo shoots is one of those dishes that feels fancy but is honestly so simple to pull off. The tempeh gets this wonderful smoky crust while staying tender inside, and the bamboo shoots add a delicate crunch that's just perfect. Tempeh is packed with protein and probiotics, making it a genuinely nourishing choice that keeps you satisfied. The best part? Most of these ingredients are budget friendly and probably already in your pantry, so you can have dinner on the table without a fuss.
Ella x
Ingredients
- 1 blocktempeh(halved lengthwise and cut into 1/2-inch thick slabs)
- 473 mlfresh bamboo shoots(sliced into 1/4-inch thick pieces)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 1 tablespoonmaple syrup
- 2 tablespoonssesame oil
- 2 tablespoonsvegetable oil(for grilling)
- 3scallions(chopped)
- 2 tablespoonssesame seeds(white and/or black)
- 1 teaspoonred pepper flakes
- 1lime(juiced)
Detail level
Instructions
- 1
Steam the tempeh slabs over boiling water for 10 minutes to soften and reduce any bitterness, then pat dry with paper towels.
Tip: This step ensures the tempeh absorbs the marinade better and cooks more evenly.
- 2
Whisk together soy sauce, rice vinegar, ginger, garlic, maple syrup, sesame oil, red pepper flakes, and lime juice in a small bowl to create the glaze.
Tip: Make the glaze ahead of time and let the flavors meld for at least 30 minutes if possible.
- 3
Brush the tempeh slabs on both sides with half of the glaze and let sit for 5-10 minutes.
Tip: Reserve the remaining glaze for brushing during grilling.
- 4
Heat a grill or grill pan to medium-high heat and lightly oil the grates with vegetable oil.
Tip: A well-oiled grill prevents sticking and creates better grill marks.
- 5
Grill the tempeh slabs for 3-4 minutes per side until charred and crispy, brushing with remaining glaze during cooking.
Tip: Don't move the tempeh too frequently—let it sit to develop a golden crust.
- 6
In a separate pan, sauté the bamboo shoots over medium-high heat for 4-5 minutes until lightly caramelized, season with a pinch of salt and pepper.
Tip: Cooking the bamboo shoots separately ensures they develop a nice texture and don't overcook.
- 7
Arrange the grilled tempeh and sautéed bamboo shoots on a serving platter, drizzle with any remaining glaze, and garnish with scallions and sesame seeds.
Tip: Plate while everything is warm for the best flavor and presentation.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.