Roasted Tempeh with Edamame
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Tempeh is packed with protein and probiotics, making it such a nutritious base for any meal. The miso paste creates this wonderfully savory glaze that coats both the tempeh and edamame beautifully. What I love most is how simple it is to throw together, yet it feels fancy enough to serve to guests. The combination of ginger, garlic, and sesame gives it that restaurant quality flavor that makes you feel like you're treating yourself. Give this one a try and I promise you'll be making it again and again.
Ella x
Ingredients
- 397 gtempeh(cut into 1-inch cubes)
- 473 mlfrozen edamame
- 3 tablespoonsolive oil
- 3 tablespoonswhite miso paste
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonsrice vinegar
- 1 tablespoonmaple syrup
- 3garlic cloves(minced)
- 1 tablespoonsesame oil
- 2 tablespoonssesame seeds(white or black)
- 3scallions(sliced thin)
- 3 tablespoonswater
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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