Grilled Tempeh with Ginger

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.