Roasted Tempeh with Green Beans and Garlic-Ginger Glaze

Instructions

1. 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. 2

   Toss the tempeh cubes and halved green beans together on a large baking sheet with olive oil, sea salt, and black pepper.

3. 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. 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. 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. 6

   Return to the oven for 2-3 minutes to allow the glaze to caramelize slightly on the tempeh and vegetables.

7. 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. 8

   Serve immediately while the tempeh is still warm and crispy.