Roasted Tempeh with Leek and Miso Glaze

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.