Roasted Tempeh with Lotus Root

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.