Roasted Tempeh with Radish

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

   Tip: A preheated oven ensures even roasting and crispy edges on the tempeh.

2. 2

   In a small bowl, whisk together miso paste, rice vinegar, maple syrup, sesame oil, minced ginger, minced garlic, and water until smooth and well combined.

   Tip: Mix the glaze while the oven preheats so it's ready when you need it.

3. 3

   Toss the tempeh cubes with 1.5 tablespoons of olive oil, salt, and pepper on the baking sheet. Spread them in a single layer and roast for 12-14 minutes until golden and crispy on the edges.

   Tip: Stir the tempeh halfway through roasting for even browning.

4. 4

   In a separate bowl, toss the radish pieces with the remaining 1.5 tablespoons of olive oil, salt, and pepper.

   Tip: Keep radishes separate initially so they don't release moisture onto the tempeh.

5. 5

   After the tempeh has roasted for 12-14 minutes, push it to one side of the baking sheet and add the radishes to the empty space.

   Tip: This timing allows both components to finish cooking at the same time.

6. 6

   Continue roasting for another 12-15 minutes, stirring both components halfway through, until radishes are tender and caramelized and tempeh is deeply browned.

   Tip: The radishes should be soft inside with slightly charred edges.

7. 7

   Drizzle the miso-ginger glaze over the roasted tempeh and radishes, tossing gently to coat everything evenly.

   Tip: Add the glaze while everything is still warm so it coats better and flavors meld.

8. 8

   Transfer to a serving dish and garnish with sesame seeds and sliced scallions before serving.

   Tip: Fresh garnish adds brightness and a final textural element to the dish.