Grilled Tempeh with Corn and Lime-Cilantro Glaze

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.