Roasted Tempeh with Green Beans and Garlic-Ginger Glaze
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners when I want something satisfying but don't have much time. The tempeh gets wonderfully crispy in the oven while the green beans roast alongside it, and the whole thing comes together in under an hour. What I love most is that tempeh is packed with protein and probiotics, making it such a nourishing choice for vegetarian meals. The garlic ginger glaze is where the magic happens, filling your kitchen with the most incredible aroma. Plus, the ingredients are simple, affordable, and likely already in your pantry, which means dinner on the table with minimal fuss.
Ella x
Ingredients
- 397 gtempeh(cut into 3/4-inch cubes)
- ½ kgfresh green beans(trimmed and halved)
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 3 tablespoonslow-sodium soy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonmaple syrup
- 2 tablespoonssesame oil
- 2 tablespoonsolive oil
- 2 tablespoonssesame seeds(white or black)
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the tempeh cubes dry with a clean kitchen towel to remove excess moisture, which helps them crisp up during roasting.
Tip: Dry tempeh is key to achieving a golden, crispy exterior.
- 2
Toss the tempeh cubes and halved green beans together on a large baking sheet with olive oil, sea salt, and black pepper.
- 3
Spread the tempeh and green beans in a single layer and roast for 20-25 minutes, stirring halfway through, until the tempeh is golden and the green beans are tender with lightly charred edges.
Tip: Don't skip stirring midway through cooking for even browning.
- 4
While the vegetables roast, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, minced garlic, ginger, and red pepper flakes in a small bowl.
Tip: Prepare the glaze while roasting saves time and allows flavors to meld.
- 5
Once the tempeh and green beans are cooked, pour the garlic-ginger glaze over the roasted mixture and toss gently to coat everything evenly.
- 6
Return to the oven for 2-3 minutes to allow the glaze to caramelize slightly on the tempeh and vegetables.
- 7
Transfer to a serving platter and sprinkle generously with sesame seeds and additional red pepper flakes if desired.
Tip: Sesame seeds add a nutty flavor and appealing texture contrast.
- 8
Serve immediately while the tempeh is still warm and crispy.
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