Grilled Tempeh with Bell Pepper
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that's ready in just 40 minutes from start to finish. Tempeh is such a fantastic plant based protein, and it's packed with probiotics that are amazing for your gut health. The beauty of this recipe is how simple it really is: you marinate your tempeh and peppers in a delicious ginger garlic sauce, then throw everything on the grill. The charred edges get wonderfully crispy while staying tender inside, and those colorful bell peppers add such vibrant sweetness. It's impressive enough to serve guests but easy enough for a regular Tuesday night.
Ella x
Ingredients
- 397 gtempeh(cut into 1/2-inch thick slabs)
- 2red bell pepper(cut into 1-inch wide strips)
- 1yellow bell pepper(cut into 1-inch wide strips)
- 3 tablespoonssoy sauce
- 2 tablespoonssesame oil
- 1 tablespoonrice vinegar
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 1 tablespoonmaple syrup
- 2 tablespoonsolive oil(for grilling)
- 1 tablespoonsesame seeds(for garnish)
- 2scallions(sliced thin for garnish)
Detail level
Instructions
- 1
Prepare a marinade by whisking together soy sauce, sesame oil, rice vinegar, minced ginger, minced garlic, and maple syrup in a small bowl.
Tip: Mix the marinade while you prep the vegetables to save time.
- 2
Pat the tempeh slabs dry with paper towels, then brush both sides lightly with olive oil and season with salt and pepper.
Tip: Drying the tempeh helps it develop a better crust on the grill.
- 3
Preheat your grill to medium-high heat, about 400°F. Lightly oil the grill grates to prevent sticking.
Tip: Use an oil-soaked paper towel held with tongs to oil the grates safely.
- 4
Place tempeh slabs on the grill and cook for 4-5 minutes per side until golden char marks form. Transfer to a plate.
Tip: Don't move the tempeh around too much—let it sit to develop those desirable grill marks.
- 5
Add the bell pepper strips to the grill, arranging them in a single layer. Grill for 3-4 minutes per side until slightly charred and tender-crisp.
Tip: Keep bell peppers moving slightly to prevent burning while they caramelize.
- 6
Return the grilled tempeh to the grill alongside the peppers. Brush the marinade generously over both the tempeh and peppers, coating evenly.
Tip: Reserve a small amount of marinade for drizzling at the end if desired.
- 7
Grill for another 2 minutes, allowing the glaze to caramelize slightly on the surface of the tempeh and peppers.
Tip: Watch carefully to prevent the marinade from burning on the grill.
- 8
Transfer the grilled tempeh and peppers to a serving platter. Sprinkle with sesame seeds and sliced scallions. Serve immediately while still warm.
Tip: Drizzle any remaining marinade over the top for extra flavor.
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