Roasted Tempeh with Bamboo Shoots
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This roasted tempeh and bamboo shoot recipe is one of my go to weeknight dinners because it comes together in just under an hour. Tempeh is packed with protein and probiotics that support gut health, making it such a nourishing choice for vegetarian meals. What I love most is how simple it is to prepare, with just one pan and everyday ingredients like ginger, garlic, and a touch of maple syrup creating this wonderfully savory and slightly sweet glaze. The tender bamboo shoots add a lovely subtle crunch, and the whole dish feels restaurant quality but honestly takes minimal effort.
Ella x
Ingredients
- 397 gtempeh(cut into 1-inch cubes)
- 355 mlfresh bamboo shoots(sliced into thin strips)
- 3 tablespoonsolive oil
- 2 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 3 tablespoonslow-sodium soy sauce
- 1½ tablespoonsrice vinegar
- 1 tablespoonmaple syrup
- 1 teaspoonsesame oil
- ¼ teaspoonred pepper flakes
- 3scallions(sliced)
- 2 tablespoonssesame seeds(white or black)
- 118 mlvegetable broth
Detail level
Instructions
- 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
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
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
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
Add sliced bamboo shoots to the skillet and sauté for 4-5 minutes, stirring occasionally, until lightly caramelized at the edges.
- 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
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
Transfer to a serving platter and garnish with sliced scallions and sesame seeds. Serve immediately over rice or noodles if desired.
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