Grilled Tempeh with Ginger
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
My go to weeknight dinner is this grilled tempeh with ginger, and I think you'll love it too. Tempeh is such a fantastic plant based protein that's packed with probiotics for gut health, and it takes beautifully to grilling. The whole meal comes together in under an hour, making it perfect for busy nights when you want something impressive without spending hours in the kitchen. The ginger and garlic marinade is absolutely incredible, creating this perfect balance of savory, sweet, and tangy flavors that'll have everyone asking for seconds. It's truly one of those simple dishes that tastes way more complicated than it actually is.
Ella x
Ingredients
- 2 blockstempeh(8 oz each)
- 3 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 3 tablespoonsmaple syrup
- 3 tablespoonslow-sodium tamari
- 2 tablespoonsrice vinegar
- 2 tablespoonssesame oil
- 1 tablespoonlime juice
- ½ teaspoonred pepper flakes
- 2green onions(chopped for garnish)
- 1 tablespoonwhite sesame seeds(for garnish)
Detail level
Instructions
- 1
Cut tempeh blocks in half lengthwise, then cut each piece diagonally to create 8 wedges total. This increases surface area for better grilling and marinade absorption.
Tip: Steaming tempeh for 10 minutes before cutting helps it absorb the marinade better, but this step is optional.
- 2
Whisk together minced ginger, garlic, maple syrup, tamari, rice vinegar, sesame oil, lime juice, and red pepper flakes in a shallow bowl to create the marinade.
Tip: Prepare the marinade while your grill preheats to save time.
- 3
Place tempeh wedges in the marinade and gently turn to coat all sides evenly. Let sit for 10-15 minutes, turning halfway through.
Tip: Don't marinate longer than 20 minutes as tempeh can become overly soft.
- 4
Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.
Tip: A well-oiled grill is essential for achieving those beautiful caramelized grill marks.
- 5
Remove tempeh from marinade, reserving the excess liquid in a small saucepan. Place tempeh directly on the grill grates.
Tip: Save that marinade liquid—you'll use it to create a glaze.
- 6
Grill tempeh for 4-5 minutes on the first side until golden grill marks appear, then flip carefully and grill the other side for another 4-5 minutes until caramelized.
Tip: Avoid moving the tempeh too much; let it sit to develop those signature grill marks.
- 7
While tempeh grills, simmer the reserved marinade in the saucepan over medium heat for 2-3 minutes until slightly reduced and glossy, creating a glaze.
Tip: This glaze adds extra flavor and creates a beautiful finish on the finished dish.
- 8
Transfer grilled tempeh to a serving platter, drizzle with the warm ginger glaze, and garnish generously with chopped green onions and white sesame seeds.
Tip: Serve immediately while the tempeh is still warm for the best texture and flavor.
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