Grilled Tempeh with Bean Sprout Stir-Fry
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Grilled tempeh with bean sprout stir fry is a protein packed meal that feels fancy enough for guests but simple enough for a busy Tuesday night. The tempeh gets beautifully charred on the grill while the bean sprouts stay crisp and fresh in the pan, creating this wonderful contrast of textures. Bean sprouts are nutritional powerhouses full of vitamins and enzymes that aid digestion, plus they're incredibly affordable. The ginger and garlic give everything such an aromatic, authentic Asian inspired flavor that your kitchen will smell incredible while you're cooking. Trust me, once you make this, you'll be craving it constantly.
Ella x
Ingredients
- 454 gtempeh(cut into 1/4-inch thick slabs)
- 946 mlfresh bean sprouts(lightly packed)
- 3 tablespoonstamari or low-sodium soy sauce
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonsrice vinegar
- 2 tablespoonssesame oil
- 3garlic cloves(minced)
- 3scallions(sliced into 1-inch pieces)
- 1red bell pepper(julienned)
- 2 tablespoonsavocado oil(for grilling)
- 1 tablespoonsesame seeds(white or black)
- to tastesea salt and black pepper
Detail level
Instructions
- 1
Pat the tempeh slabs dry with a clean kitchen towel to remove excess moisture. This helps them brown better on the grill.
Tip: Drier tempeh will develop a better crust and absorb the glaze more effectively.
- 2
Whisk together tamari, rice vinegar, minced ginger, sesame oil, and minced garlic in a small bowl to create the glaze.
Tip: Prepare the glaze while the grill heats to save time.
- 3
Preheat your grill or grill pan to medium-high heat and lightly brush with avocado oil to prevent sticking.
Tip: A well-oiled grill surface is key to preventing tempeh from adhering.
- 4
Place tempeh slabs on the hot grill and cook for 4-5 minutes per side until golden grill marks appear. Brush with half the glaze during cooking.
Tip: Don't move the tempeh too frequently; let it sit to develop those desirable char marks.
- 5
Remove grilled tempeh from heat and set aside on a serving platter.
- 6
Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add the red bell pepper and stir-fry for 2 minutes until slightly softened.
Tip: Keep the heat high to maintain the crisp texture of the vegetables.
- 7
Add the fresh bean sprouts and scallions to the pan, tossing constantly for 2-3 minutes. Pour in the remaining glaze and season with salt and pepper to taste.
Tip: Bean sprouts cook quickly, so keep stirring to prevent them from becoming mushy.
- 8
Divide the grilled tempeh among four plates and top with the warm bean sprout stir-fry mixture. Garnish with sesame seeds.
Tip: Serve immediately while the tempeh is still warm and the sprouts are crisp.
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