Roasted Tempeh with Leek and Miso Glaze
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like something from a fancy restaurant. Tempeh is such a wonderful plant based protein, packed with probiotics that support digestion, and when you roast it until it's golden and crispy, even tempeh skeptics will be convinced. The umami richness of white miso combined with maple syrup and fresh ginger creates a glaze that's deeply satisfying, and the caramelized leeks add such a lovely sweetness. It's simple enough for a busy Tuesday but impressive enough to serve to guests.
Ella x
Ingredients
- 454 gtempeh(cut into 1-inch cubes)
- 3 largeleeks(white and light green parts, halved lengthwise then cut into 2-inch pieces)
- 3 tablespoonsolive oil
- 3 tablespoonswhite miso paste
- 2 tablespoonsmaple syrup
- 1 tablespoonfresh ginger(minced)
- 1 tablespoonrice vinegar
- 3garlic cloves(minced)
- 2 tablespoonssesame seeds(toasted)
- 2scallions(thinly sliced)
- 237 mlvegetable broth
- to tastesea salt and black pepper
Detail level
Instructions
- 1
Preheat oven to 400°F. Arrange tempeh cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 15 minutes until the edges begin to brown.
Tip: Press the tempeh cubes with a spatula halfway through roasting to create more crispy surfaces.
- 2
While tempeh roasts, heat remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add leek pieces in a single layer and let them cook undisturbed for 4-5 minutes until golden on one side.
Tip: Don't stir the leeks too frequently; allowing them to sit helps develop a caramelized exterior.
- 3
Stir the leeks and continue cooking for another 5-7 minutes until tender and lightly caramelized. Add minced garlic and ginger, cooking for 30 seconds until fragrant.
- 4
In a small bowl, whisk together miso paste, maple syrup, rice vinegar, and vegetable broth until smooth and well combined.
Tip: If the miso is lumpy, strain it through a fine-mesh sieve before mixing.
- 5
Pour the miso glaze over the caramelized leeks in the skillet, stirring gently to coat everything evenly. Simmer for 2-3 minutes until the sauce thickens slightly.
- 6
Remove tempeh from the oven and transfer the roasted cubes to the skillet with the leeks. Gently toss everything together until the tempeh is well coated with the glaze.
Tip: Handle the tempeh carefully as it will be hot; use a gentle folding motion to combine.
- 7
Return the skillet to the oven for 5 minutes to allow the flavors to meld and the glaze to caramelize slightly on the tempeh.
- 8
Remove from oven and transfer to a serving platter. Garnish generously with toasted sesame seeds and sliced scallions before serving.
Tip: Serve immediately while warm for the best texture and flavor.
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