Grilled Tempeh with Bell Pepper

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.