Grilled Tempeh with Edamame

Instructions

1. 1

   Bring a pot of salted water to a boil. Add the frozen edamame and cook for 4-5 minutes until tender. Drain and set aside.

   Tip: Edamame cooks quickly, so don't overcook or they'll become mushy.

2. 2

   Whisk together soy sauce, minced ginger, minced garlic, lemon juice, sesame oil, maple syrup, rice vinegar, and red pepper flakes in a small bowl to create the glaze.

   Tip: Prepare the glaze while the edamame cooks to streamline your process.

3. 3

   Pat the tempeh steaks dry with paper towels and brush both sides lightly with vegetable oil. Season with a pinch of salt and pepper.

   Tip: Drying the tempeh helps it achieve a better char on the grill.

4. 4

   Preheat a grill or grill pan to medium-high heat for about 5 minutes.

   Tip: A hot grill prevents sticking and creates nice grill marks.

5. 5

   Place tempeh steaks on the grill and cook for 4-5 minutes per side until golden brown with char marks. Brush generously with the glaze during the last minute of cooking on each side.

   Tip: Don't move the tempeh too much on the grill—let it sit to develop color.

6. 6

   In a separate skillet over medium heat, warm the cooked edamame with 2 tablespoons of the remaining glaze for 2 minutes, stirring gently.

   Tip: Heating the edamame with glaze infuses them with extra flavor.

7. 7

   Arrange grilled tempeh steaks on serving plates and spoon the glazed edamame alongside. Drizzle any remaining glaze over the top.

8. 8

   Garnish with sliced green onions and sesame seeds. Serve immediately while the tempeh is warm.

   Tip: Fresh garnishes add brightness and textural contrast to the dish.