Roasted Tempeh with Pak Choi
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes absolutely restaurant quality. Crispy roasted tempeh paired with tender pak choi creates a satisfying meal that's packed with plant based protein and nutrients. The ginger and garlic infused sauce ties everything together beautifully, while tempeh provides plenty of probiotics for good gut health. Best of all, it requires minimal prep work and uses simple ingredients you probably already have on hand, making it perfect for busy evenings when you want something wholesome without the fuss.
Ella x
Ingredients
- 397 gtempeh(cut into 3/4-inch thick slices)
- ¾ kgpak choi(halved lengthwise)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 2 tablespoonssesame oil
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 1 tablespoonmaple syrup
- 3 tablespoonsolive oil
- 2 tablespoonssesame seeds(white or black)
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2green onions(sliced thin)
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Pat tempeh slices dry with a clean kitchen towel to remove excess moisture, which helps them crisp up during roasting.
Tip: Drier tempeh will achieve a crispier exterior and better browning.
- 2
Arrange tempeh slices on a large baking sheet lined with parchment paper. Drizzle with 1.5 tablespoons of olive oil and season with salt and pepper. Roast for 15 minutes, flipping halfway through.
Tip: Flipping ensures even browning on both sides.
- 3
While tempeh roasts, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, maple syrup, and red pepper flakes in a small bowl until well combined.
Tip: Make the glaze ahead of time to save steps during cooking.
- 4
After 15 minutes, remove the baking sheet from the oven and push tempeh to one side. Brush tempeh pieces generously with half of the prepared glaze.
Tip: Reserve the remaining glaze for the pak choi.
- 5
Toss pak choi halves with the remaining 1.5 tablespoons of olive oil, salt, and pepper. Arrange them on the baking sheet alongside the tempeh, cut-side down.
Tip: Placing pak choi cut-side down allows the flat surface to caramelize beautifully.
- 6
Return to oven and roast for another 12-15 minutes until the tempeh is deeply golden brown and the pak choi is tender with slightly charred edges.
Tip: The pak choi is done when the stalks are easily pierced with a fork.
- 7
Toast sesame seeds in a small dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden. Set aside.
Tip: Toasting the seeds releases their nutty aroma and enhances flavor.
- 8
Transfer roasted tempeh and pak choi to a serving platter. Drizzle any remaining glaze from the baking sheet over the vegetables. Sprinkle with toasted sesame seeds and sliced green onions.
Tip: This final garnish adds color, texture, and fresh flavor to complete the dish.
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