Roasted Tempeh with Bamboo Shoots

Instructions

1. 1

   Preheat oven to 425°F (220°C). Pat tempeh cubes dry with paper towels to remove excess moisture, which helps them crisp up during roasting.

   Tip: Dry tempeh is key to achieving a golden, crispy exterior.

2. 2

   Toss tempeh cubes with 2 tablespoons of olive oil and spread on a baking sheet in a single layer. Roast for 20 minutes, stirring halfway through, until edges are golden brown.

   Tip: Don't overcrowd the pan—give tempeh space for even crisping.

3. 3

   While tempeh roasts, prepare the glaze by whisking together soy sauce, rice vinegar, maple syrup, sesame oil, and red pepper flakes in a small bowl.

4. 4

   Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add minced ginger and garlic, stirring constantly for 30 seconds until fragrant.

   Tip: Watch carefully to avoid burning the aromatics.

5. 5

   Add sliced bamboo shoots to the skillet and sauté for 4-5 minutes, stirring occasionally, until lightly caramelized at the edges.

6. 6

   Pour the glaze mixture and vegetable broth into the skillet with bamboo shoots. Stir well and simmer for 3 minutes until the sauce slightly reduces.

   Tip: The sauce should coat the bamboo shoots lightly without pooling.

7. 7

   Add the roasted tempeh cubes to the skillet and gently toss to coat everything in the glaze. Cook for another 2 minutes, allowing the tempeh to absorb the flavors.

8. 8

   Transfer to a serving platter and garnish with sliced scallions and sesame seeds. Serve immediately over rice or noodles if desired.