Grilled Tempeh with Green Beans and Garlic-Ginger Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that comes together in under an hour. Grilled tempeh with green beans and garlic ginger glaze hits all the right notes: it's satisfying, packed with protein, and honestly so simple to pull off. The tempeh gets this amazing caramelized crust while the glaze brings together savory soy, bright vinegar, and warming spices that make your kitchen smell incredible. Green beans are such a nutritional powerhouse, loaded with vitamins and fiber, and they char beautifully on the grill. Best part? The whole meal is budget friendly and comes together faster than you'd think, making it perfect for busy nights when you want something wholesome and delicious.
Ella x
Ingredients
- 2 blockstempeh(8 oz each, sliced lengthwise into 1/4-inch thick planks)
- ¾ kgfresh green beans(trimmed)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonfresh ginger(minced)
- 4garlic cloves(minced)
- 1½ tablespoonssesame oil
- 1 tablespoonmaple syrup
- 3 tablespoonsolive oil
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonssesame seeds(for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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