Roasted Tempeh with Ginger
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This roasted tempeh with ginger is one of my go to weeknight dinners because it comes together in under an hour with minimal fuss. The combination of fresh ginger, garlic, and a tangy soy sauce glaze creates this amazing umami depth that even meat eaters will love. Ginger is fantastic for digestion and inflammation, so you're getting real nutritional benefits with every bite. What I appreciate most is how straightforward the whole thing is: you marinate the tempeh, roast it until crispy, and dinner is done. It's also incredibly budget friendly since tempeh is affordable and pantry staples do most of the heavy lifting flavor wise.
Ella x
Ingredients
- 2 blockstempeh(cut into 3/4-inch cubes)
- 3 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonmaple syrup
- 2 tablespoonssesame oil
- 2 tablespoonsolive oil
- 1 teaspoonred pepper flakes
- 2green onions(sliced diagonally)
- 1 tablespoonsesame seeds(white or black)
- 1 teaspoonsalt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Tip: Parchment paper prevents sticking and makes for quick cleanup.
- 2
Cut the tempeh blocks into 3/4-inch cubes and arrange them on the prepared baking sheet in a single layer.
Tip: Uniform cube sizes ensure even cooking and browning.
- 3
In a small bowl, whisk together minced ginger, garlic, soy sauce, rice vinegar, maple syrup, sesame oil, and olive oil until well combined.
Tip: The maple syrup adds a subtle sweetness that balances the savory and spicy elements.
- 4
Pour the ginger-garlic mixture over the tempeh cubes and toss gently but thoroughly until all pieces are well coated.
Tip: Don't be shy with coating—every cube should be covered for maximum flavor.
- 5
Sprinkle the red pepper flakes, salt, and black pepper evenly over the tempeh and toss once more.
Tip: Adjust the red pepper flakes if you prefer less heat or want more spice.
- 6
Spread the tempeh in a single layer and roast in the preheated oven for 25-30 minutes, stirring halfway through, until the edges are golden brown and slightly crispy.
Tip: Stirring halfway ensures even browning on all sides of the cubes.
- 7
Remove from the oven and transfer to a serving dish. Garnish with sliced green onions and sesame seeds while still warm.
Tip: The warm tempeh will continue to absorb flavors, so garnish just before serving.
- 8
Serve immediately as a main course over rice or greens, or as a protein-rich side dish.
Tip: Pairs wonderfully with steamed broccoli or a simple Asian cucumber salad.
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