Grilled Tempeh with Pak Choi and Ginger-Soy 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 tastes restaurant quality. Tempeh is such a fantastic protein that's packed with probiotics for gut health, and when you grill it until it's golden and crispy, it becomes absolutely irresistible. The ginger soy glaze brings this sweet, savory, and slightly spicy magic that coats both the tempeh and tender pak choi beautifully. Everything happens on one grill or pan, which means minimal cleanup and maximum flavor. Trust me, even if you're new to cooking with tempeh, this recipe will convert you.
Ella x
Ingredients
- 2 blockstempeh(cut diagonally into 1/2-inch thick slices)
- ¾ kgpak choi(halved lengthwise)
- 3 tablespoonssoy sauce
- 1½ tablespoonsfresh ginger(minced)
- 2 tablespoonssesame oil
- 1 tablespoonrice vinegar
- 1 tablespoonmaple syrup
- 2garlic cloves(minced)
- 2 tablespoonsvegetable oil(for grilling)
- 2 tablespoonssesame seeds(toasted)
- 3scallions(sliced thin)
- 1lime(cut into wedges)
- 1 teaspoonchili flakes(optional)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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