Grilled Tempeh with Green Beans and Garlic-Ginger Glaze

Instructions

1. 1

   Bring a large pot of salted water to boil and blanch the green beans for 4-5 minutes until bright green and slightly tender. Drain and set aside.

   Tip: Blanching pre-cooks the beans slightly, ensuring they finish grilling tender without becoming mushy.

2. 2

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

   Tip: Prepare this glaze while your grill heats to save time.

3. 3

   Pat the tempeh slices dry with paper towels and brush both sides generously with olive oil. Season with salt and black pepper.

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

4. 4

   Preheat your grill to medium-high heat (around 400°F). Oil the grill grates lightly to prevent sticking.

   Tip: A hot grill creates those desirable grill marks and caramelization on the tempeh.

5. 5

   Place tempeh slices directly on the grill and cook for 5-6 minutes per side until dark grill marks appear and the surface is lightly charred. Transfer to a serving plate.

   Tip: Resist moving the tempeh too much; let it sit on the heat to develop those beautiful marks.

6. 6

   In a large bowl, toss the blanched green beans with 2 tablespoons of the glaze and a drizzle of olive oil. Season with additional salt and pepper to taste.

   Tip: Reserve some glaze for drizzling over the finished dish if desired.

7. 7

   Arrange the grilled tempeh on a platter and drizzle the remaining glaze over the top. Place the ginger-garlic green beans alongside.

   Tip: Let the tempeh cool for 1-2 minutes before plating so the glaze adheres nicely.

8. 8

   Garnish the entire dish with sesame seeds and serve immediately while the tempeh is warm and the green beans still have a bit of firmness.

   Tip: The contrast between warm tempeh and crisp-tender beans creates excellent texture in every bite.