Roasted Tempeh with Daikon

Instructions

1. 1

   Preheat oven to 425°F (220°C). Arrange tempeh cubes and daikon sticks on a large baking sheet, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat evenly.

   Tip: Pat tempeh dry with paper towels before cutting to help it crisp up better during roasting.

2. 2

   Roast in the preheated oven for 20-25 minutes, stirring halfway through, until tempeh is golden brown and daikon is fork-tender with caramelized edges.

   Tip: Watch the daikon closely as it can soften quickly; you want it tender but not mushy.

3. 3

   While vegetables roast, whisk together white miso paste, rice vinegar, minced ginger, minced garlic, maple syrup, and vegetable broth in a small bowl until smooth.

   Tip: Use warm broth to help dissolve the miso paste more easily.

4. 4

   In a small cup, mix cornstarch with 1 tablespoon water to create a slurry and set aside.

5. 5

   Heat remaining 1 tablespoon olive oil in a saucepan over medium heat, pour in the miso mixture, and bring to a simmer while stirring occasionally.

6. 6

   Stir in the cornstarch slurry and cook for 1-2 minutes until the glaze thickens and becomes glossy.

   Tip: Stir constantly to prevent lumps from forming in the glaze.

7. 7

   Remove roasted tempeh and daikon from oven and transfer to a large serving bowl.

8. 8

   Pour the warm miso-ginger glaze over the roasted vegetables and toss gently to coat everything evenly.

9. 9

   Sprinkle with toasted sesame seeds and sliced scallions just before serving.

   Tip: Serve immediately while the glaze is warm and the vegetables still have some crispness.