Grilled Tempeh with Pak Choi and Ginger-Soy Glaze

Instructions

1. 1

   Whisk together soy sauce, minced ginger, sesame oil, rice vinegar, maple syrup, and minced garlic in a small bowl to create the glaze. Set aside.

   Tip: Prepare the glaze while your grill heats to ensure flavors meld.

2. 2

   Preheat your grill to medium-high heat (about 400°F). Brush the grates with oil to prevent sticking.

   Tip: If using a pan instead, heat 2 tablespoons oil in a large skillet over medium-high heat.

3. 3

   Pat the tempeh slices dry with paper towels and brush both sides lightly with vegetable oil. Season with a pinch of salt and pepper.

   Tip: Drying the tempeh helps it develop better grill marks and prevents sticking.

4. 4

   Place tempeh slices on the grill and cook for 4-5 minutes per side until golden brown grill marks appear. Transfer to a plate.

   Tip: Don't move the tempeh too early—let it sit for 3-4 minutes before flipping for optimal caramelization.

5. 5

   Place pak choi cut-side down on the grill and cook for 3-4 minutes until lightly charred, then flip and cook another 2-3 minutes until tender-crisp.

   Tip: The pak choi should retain some firmness; don't overcook or it will become mushy.

6. 6

   Return the grilled tempeh to the grill and brush generously with the ginger-soy glaze. Cook for 1 minute per side, allowing the glaze to caramelize slightly.

   Tip: Watch carefully to prevent the glaze from burning on the grill.

7. 7

   Arrange the grilled pak choi and glazed tempeh on a serving platter. Drizzle any remaining glaze over the vegetables.

   Tip: Warm the remaining glaze in a small saucepan if you prefer to drizzle it fresh.

8. 8

   Garnish with toasted sesame seeds, sliced scallions, and a sprinkle of chili flakes if desired. Serve immediately with lime wedges on the side.

   Tip: The lime juice brightens the dish beautifully—encourage guests to squeeze it over their portion.