Roasted Tempeh with Ginger

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.