Grilled Tempeh with Edamame
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a go to weeknight dinner that comes together in under an hour. Grilled tempeh with edamame is one of my favorite plant based meals because it's quick, affordable, and honestly just tastes amazing. Tempeh brings a nutty flavor and impressive protein content, while edamame packs fiber and essential amino acids that keep you satisfied. The marinade combines soy sauce, ginger, garlic, and a touch of maple syrup to create this perfectly balanced Asian inspired glaze. Everything gets charred on the grill until golden and crispy, then finished with fresh lemon juice, sesame seeds, and green onions for brightness and crunch. This is the kind of simple dish that proves plant based eating doesn't have to be complicated or expensive.
Ella x
Ingredients
- 397 gtempeh(cut into 8 thin steaks)
- 473 mlfrozen edamame
- 3 tablespoonssoy sauce
- 1 tablespoonfresh ginger(minced)
- 4garlic cloves(minced)
- 2 tablespoonsfresh lemon juice
- 2 tablespoonssesame oil
- 1 tablespoonmaple syrup
- 1 tablespoonrice vinegar
- 2 tablespoonsvegetable oil(for grilling)
- ½ teaspoonred pepper flakes
- 2green onions(sliced for garnish)
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
Arrange grilled tempeh steaks on serving plates and spoon the glazed edamame alongside. Drizzle any remaining glaze over the top.
- 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.
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