Roasted Tempeh with Broccoli

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the tempeh cubes dry with paper towels to remove excess moisture, which helps them become crispier when cooked.

   Tip: Moisture is the enemy of crispiness—don't skip this step for the best texture.

2. 2

   In a small bowl, whisk together white miso paste, minced ginger, minced garlic, rice vinegar, sesame oil, maple syrup, and water until smooth and well combined.

   Tip: If the mixture is too thick, add a touch more water to reach a drizzleable consistency.

3. 3

   Toss the tempeh cubes with 1.5 tablespoons of olive oil, sea salt, and black pepper on a large sheet pan, spreading them in a single layer.

   Tip: Arrange them without overlapping so they roast evenly and develop a golden crust.

4. 4

   Roast the tempeh in the preheated oven for 15 minutes, stirring halfway through, until the edges are golden and crispy.

   Tip: Listen for a slight sizzle—this indicates the tempeh is caramelizing properly.

5. 5

   While the tempeh roasts, toss the broccoli florets in a separate bowl with the remaining 1.5 tablespoons of olive oil, salt, and pepper.

   Tip: Coat evenly so each floret can develop a charred, slightly crispy exterior.

6. 6

   After the tempeh has roasted for 15 minutes, add the seasoned broccoli to the same pan, spreading it around the tempeh, and return to the oven.

   Tip: Grouping the broccoli in a single layer helps it roast rather than steam.

7. 7

   Roast together for another 12-15 minutes until the broccoli florets are tender with charred edges and the tempeh is deeply golden.

   Tip: If the broccoli is browning too quickly, stir it and reduce oven temperature by 25°F.

8. 8

   Remove the pan from the oven and drizzle the miso-ginger glaze evenly over the tempeh and broccoli, tossing gently to coat all pieces.

   Tip: Work quickly while everything is hot so the glaze sets lightly and doesn't pool at the bottom.

9. 9

   Transfer to a serving platter, garnish with sesame seeds and additional sliced green onions if desired, and serve immediately while the tempeh is still warm and crispy.

   Tip: This dish is best enjoyed fresh from the oven when the contrast between crispy tempeh and tender broccoli is most pronounced.