Grilled Tempeh with Radish and Miso-Ginger Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels impressive but comes together in less than an hour. Tempeh is such a nutritional powerhouse, packed with protein and probiotics that support digestion, and when you grill it until it's crispy on the outside, even non vegans love it. The miso ginger glaze brings this umami depth that makes the whole dish sing, while the fresh radishes add a peppery crunch that keeps things interesting. Best part? The prep is minimal and the ingredients are affordable, so you can pull this together without stress or breaking the bank.
Ella x
Ingredients
- 2 blocks (8 oz each)tempeh(sliced into 1/4-inch thick planks)
- 12radishes(halved lengthwise)
- 3 tablespoonswhite miso paste
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonsrice vinegar
- 1 tablespoonmaple syrup
- 2 tablespoonssesame oil
- 2 tablespoonsolive oil(for grilling)
- 2 clovesgarlic(minced)
- 2 tablespoonswater
- 1 tablespoonlime juice
- 3scallions(chopped)
- 1 tablespoonsesame seeds(toasted)
Detail level
Instructions
- 1
Steam the tempeh blocks for 10 minutes to soften them slightly, then pat dry with paper towels and slice into 1/4-inch thick planks.
Tip: Steaming removes bitterness and helps the tempeh absorb the glaze better.
- 2
Whisk together white miso paste, minced ginger, minced garlic, rice vinegar, maple syrup, sesame oil, water, and lime juice in a small bowl until smooth and well combined.
Tip: The glaze can be made up to 2 hours ahead and refrigerated.
- 3
Preheat your grill or grill pan to medium-high heat and lightly oil the grates with olive oil.
Tip: A hot grill creates beautiful char marks and improves texture.
- 4
Brush both sides of the tempeh slices generously with half of the miso-ginger glaze, reserving the remainder for finishing.
Tip: Don't apply all the glaze at once; build layers as you cook to prevent burning.
- 5
Grill the tempeh slices for 4-5 minutes per side until golden brown with char marks, then transfer to a plate.
Tip: Avoid moving the tempeh too much while grilling to develop a nice crust.
- 6
Toss the halved radishes with a light coating of olive oil and a pinch of salt, then grill for 3-4 minutes until slightly caramelized and tender-crisp.
Tip: Radishes become milder and sweeter when grilled.
- 7
Arrange the grilled tempeh and radishes on a serving platter, drizzle with the reserved miso-ginger glaze, and scatter chopped scallions and toasted sesame seeds over the top.
Tip: Adding fresh scallions after cooking adds brightness and crunch.
- 8
Serve immediately while the tempeh is still warm and crispy on the outside.
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