Grilled Tempeh with Corn and Lime-Cilantro Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This grilled tempeh with corn and lime cilantro glaze has become my go to weeknight dinner because it comes together in under an hour. Tempeh is such a wonderful plant based protein that's packed with probiotics, making it easier on your digestion than many other meat alternatives. What I love most is how simple it all is to prepare and how the bright, zesty glaze transforms humble ingredients into something really special. The combination of fresh cilantro, lime, and maple syrup creates this incredible balance of flavors that tastes like you spent way more time in the kitchen than you actually did. Paired with charred corn, it's both satisfying and nutritious.
Ella x
Ingredients
- 1 block (8 oz)tempeh(cut into 4 thick slabs)
- 4corn on the cob(husked and cleaned)
- 3 tablespoonsolive oil
- 3 tablespoonslime juice(freshly squeezed)
- 237 mlfresh cilantro(chopped)
- 3garlic cloves(minced)
- 2 tablespoonsmaple syrup
- 2 tablespoonssoy sauce
- 1 teaspoonsmoked paprika
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 237 mlvegetable broth
Detail level
Instructions
- 1
Steam the tempeh slabs in boiling vegetable broth for 10 minutes to soften and remove any bitterness, then pat dry with paper towels.
Tip: Steaming tempeh before grilling helps it absorb flavors better and cook more evenly.
- 2
In a small bowl, whisk together lime juice, 2 tablespoons olive oil, minced garlic, maple syrup, soy sauce, smoked paprika, and red pepper flakes to create the glaze.
Tip: Prepare the glaze while the tempeh steams to save time.
- 3
Brush the steamed tempeh slabs on both sides with the remaining tablespoon of olive oil and season with sea salt and black pepper.
Tip: Even coating ensures consistent grilling and prevents sticking.
- 4
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Tip: A hot grill creates better char marks and caramelization.
- 5
Place the tempeh slabs directly on the grill and cook for 4-5 minutes per side until golden brown grill marks form, brushing with the glaze during the last minute of cooking on each side.
Tip: Don't move the tempeh around too much; let it sit to develop a nice crust.
- 6
Grill the corn on the same grill alongside the tempeh, rotating every 3-4 minutes until kernels are charred and golden in spots, about 12-15 minutes total.
Tip: Husked corn cooks faster and allows better charring than corn in husks.
- 7
Transfer the grilled tempeh and corn to a serving platter and drizzle with any remaining lime-cilantro glaze.
Tip: Warm glaze adheres better to hot grilled vegetables.
- 8
Finish by sprinkling fresh chopped cilantro over the dish and serve immediately with lime wedges on the side.
Tip: Fresh cilantro adds brightness and complements the smoky, tangy flavors perfectly.
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