Roasted Tempeh with Pak Choi

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.