Roasted Tempeh with Lotus Root
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour and tastes absolutely delicious. Tempeh is such a wonderful plant based protein that's packed with probiotics for gut health, and when you pair it with the delicate crunch of lotus root, you get this amazing textural contrast. The glaze of sesame oil, soy sauce, and maple syrup creates this beautiful caramelized coating that makes everything taste restaurant worthy. Best of all, you probably have most of these ingredients in your pantry right now, so it won't break the bank either.
Ella x
Ingredients
- 397 gtempeh(cut into 3/4-inch cubes)
- ½ kglotus root(peeled and sliced into 1/4-inch rounds)
- 3 tablespoonssesame oil
- 3 tablespoonssoy sauce
- 2 tablespoonsmaple syrup
- 1 tablespoonrice vinegar
- 4garlic cloves, minced
- 1 tablespoonfresh ginger, grated
- 1 teaspoonred pepper flakes
- 3 tablespoonssesame seeds(white and black mixed)
- 3scallions(sliced, for garnish)
- 1nori sheets(crumbled, optional)
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat tempeh cubes dry with a clean kitchen towel to remove excess moisture, which helps them crisp up during roasting.
Tip: Pressing tempeh removes water and allows better browning.
- 2
In a small bowl, whisk together sesame oil, soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and red pepper flakes until fully combined.
Tip: Prepare the glaze while the oven preheats for efficient cooking.
- 3
Spread tempeh cubes and lotus root slices on two separate parchment-lined baking sheets in a single layer.
Tip: Using separate sheets prevents moisture from the lotus root from steaming the tempeh.
- 4
Roast the tempeh for 20 minutes until the edges are golden and crispy, stirring halfway through for even browning.
Tip: Tempeh should develop a nutty, toasted appearance.
- 5
After 15 minutes of tempeh roasting, add the lotus root to the second baking sheet and roast for the remaining 5 minutes, then continue roasting both together for an additional 10-15 minutes until lotus root is tender and slightly caramelized.
Tip: Lotus root cooks faster, so stagger the timing to finish together.
- 6
Combine the roasted tempeh and lotus root in a large bowl and drizzle with the prepared glaze, tossing gently to coat all pieces evenly.
Tip: The residual heat will help the glaze coat and slightly reduce.
- 7
Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly golden.
Tip: This intensifies their nutty flavor and adds texture to the dish.
- 8
Transfer the roasted vegetables to a serving platter, sprinkle with toasted sesame seeds, crumbled nori if using, and sliced scallions for garnish before serving immediately.
Tip: Serve while warm for the best texture and flavor.
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