Grilled Tempeh with Bamboo Shoot

Instructions

1. 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. 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. 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. 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. 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. 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. 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.