Grilled Tempeh with Mushroom and Miso Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and honestly feels fancy without much fuss. Tempeh is such a nutritional powerhouse, packed with protein and probiotics that support digestion, making it a smart choice for anyone looking to eat more plant based. The real magic happens with the miso glaze, where umami rich white miso combines with ginger, garlic, and maple syrup to create something absolutely addictive. Paired with grilled mushrooms that get wonderfully caramelized, this dish proves that vegetarian cooking doesn't need to be complicated or expensive. The sesame oil ties everything together beautifully, and you'll have a meal that tastes like you spent all afternoon cooking.
Ella x
Ingredients
- 397 gtempeh(cut into 8 slices)
- ½ kgmixed mushrooms(cremini, oyster, and shiitake, halved)
- 3 tbspwhite miso paste
- 2 tbsprice vinegar
- 1½ tbspmaple syrup
- 1 tbspfresh ginger(minced)
- 3garlic cloves(minced)
- 3 tbspsesame oil
- 3 tbspvegetable broth
- 1 tbsptamari or soy sauce
- 3scallions(sliced green parts)
- 2 tspsesame seeds(toasted)
- to tastesalt and black pepper
Detail level
Instructions
- 1
Bring a pot of water to boil and steam the tempeh slices for 15 minutes to soften and remove any bitterness. Pat dry with paper towels.
Tip: Steaming the tempeh before grilling makes it more absorbent and improves flavor.
- 2
In a small bowl, whisk together white miso paste, rice vinegar, maple syrup, minced ginger, garlic, and vegetable broth until smooth. Stir in 1 tablespoon of sesame oil and tamari.
Tip: The miso glaze can be made up to 2 hours ahead and stored in the refrigerator.
- 3
Toss the halved mushrooms in a bowl with 1 tablespoon of sesame oil, a pinch of salt, and black pepper. Set aside.
- 4
Preheat a grill or grill pan to medium-high heat. Brush the grill grates with the remaining sesame oil to prevent sticking.
- 5
Place steamed tempeh slices on the hot grill and cook for 3-4 minutes per side until golden grill marks appear. Transfer to a plate.
Tip: Don't move the tempeh frequently; let it sit to develop a nice crust.
- 6
Arrange mushroom halves on the grill, cut-side down, and cook for 4-5 minutes until caramelized, then flip and cook another 3 minutes until tender.
- 7
Brush the miso glaze generously over both sides of the tempeh and mushrooms, then return them to the grill for 1-2 minutes per side to caramelize the glaze.
Tip: Work quickly when glazing to avoid burning the glaze on high heat.
- 8
Arrange grilled tempeh and mushrooms on a serving platter. Drizzle with any remaining glaze, garnish with toasted sesame seeds and sliced scallions, and serve immediately.
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