Roasted Tempeh with Okra
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely incredible. Tempeh is such a nutritional powerhouse, packed with protein and probiotics that support digestion, making it a satisfying choice whether you're vegetarian or just looking to eat more plant based meals. The beauty of this recipe is how simple it is: you just toss everything in a pan, roast it until the edges get crispy and caramelized, and dinner is done. The umami rich sauce with ginger and garlic brings so much flavor that you'll forget how easy this actually was to make.
Ella x
Ingredients
- 397 gtempeh(cut into 3/4-inch cubes)
- ½ kgfresh okra(trimmed and halved lengthwise)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 3 tablespoonstamari or soy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonmaple syrup
- 1 teaspoonsesame oil
- 1 teaspoonred pepper flakes
- 2 tablespoonssesame seeds(for garnish)
- 2green onions(sliced thin for garnish)
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Pat the tempeh cubes dry with paper towels to remove excess moisture, which helps them achieve a crispier exterior when roasted.
Tip: Dry tempeh ensures better browning and texture.
- 2
Arrange tempeh cubes on one side of a large baking sheet and okra on the other. Drizzle both with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat evenly.
Tip: Keeping them separate prevents moisture from the okra affecting the tempeh's crispiness.
- 3
Roast for 25-30 minutes, stirring the tempeh halfway through and shaking the okra pan to ensure even cooking. The tempeh should be golden brown and the okra lightly charred.
Tip: Watch for golden-brown edges on the tempeh for best flavor.
- 4
While roasting, prepare the sauce by whisking together minced garlic, ginger, tamari, rice vinegar, maple syrup, sesame oil, and red pepper flakes in a small bowl.
Tip: This sauce can be made while the vegetables roast to save time.
- 5
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the roasted tempeh and okra, then pour the sauce over everything and toss gently to coat.
Tip: Tossing in the pan helps distribute the sauce flavor evenly.
- 6
Cook for 2-3 minutes until the sauce begins to caramelize and coat the vegetables, then transfer to a serving platter.
Tip: Short cooking time prevents the vegetables from becoming mushy.
- 7
Garnish generously with sesame seeds and sliced green onions. Serve warm as a main course over steamed rice or quinoa.
Tip: Fresh garnishes add brightness and visual appeal to the dish.
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