Roasted Tempeh with Edamame

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

   Tip: Parchment paper prevents sticking and makes cleanup faster.

2. 2

   Toss the tempeh cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet. Roast for 15 minutes until the edges begin to brown.

   Tip: Browning the tempeh first adds texture and flavor before adding the glaze.

3. 3

   While tempeh roasts, prepare the glaze by whisking together miso paste, ginger, rice vinegar, maple syrup, garlic, sesame oil, and water in a small bowl until smooth.

   Tip: The glaze should be pourable; add more water if it seems too thick.

4. 4

   Remove the baking sheet from the oven and add the edamame to the tempeh cubes.

   Tip: Edamame only needs 10-12 minutes to warm through, so add it partway through cooking.

5. 5

   Drizzle the miso-ginger glaze evenly over the tempeh and edamame, tossing gently to coat all pieces.

   Tip: Reserve a small amount of glaze to drizzle over the finished dish for extra flavor.

6. 6

   Return to the oven and roast for an additional 12-15 minutes, stirring halfway through, until the tempeh is deeply caramelized and the edamame is tender.

   Tip: Stir halfway through to ensure even coating and browning.

7. 7

   Transfer to a serving bowl or platter and sprinkle generously with sesame seeds and sliced scallions while still warm.

   Tip: The hot vegetables will slightly soften the scallions, infusing more flavor.

8. 8

   Serve immediately as a standalone main dish or over steamed rice or quinoa for a complete meal.

   Tip: This dish pairs beautifully with steamed bok choy or a simple cucumber salad on the side.