Yesss — Sticky Ginger Soy Glazed Tempeh 🍯🌱 is the ultimate savory-sweet umami bomb. Think crispy-edged tempeh bites bathed in a glossy, gingery glaze that clings like a dream. It’s protein-packed, totally plant-based, and ready to turn weeknight dinner into ✨wow, what is this magic?✨
Ingredients:
- 1 block tempeh (8 oz), cut into thin slices or cubes
- 1 tbsp sesame oil or neutral oil
- Optional: 1 tbsp cornstarch (for extra crisp factor)
For the Glaze:
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup or honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp fresh ginger, grated
- 1 clove garlic, minced
- ½ tsp chili flakes (optional)
- 1–2 tbsp water
- 1 tsp cornstarch (to thicken)
Instructions:
- Steam or simmer tempeh in water for 8–10 mins (optional but helps remove bitterness + improve texture). Pat dry.
- Sauté tempeh in oil until golden and crispy on all sides. Optional: toss in a little cornstarch before frying for that extra crunch.
- Mix glaze ingredients in a small bowl (except cornstarch). Whisk the cornstarch separately with a splash of water and add it last.
- Pour glaze into pan with the cooked tempeh. Stir until it thickens and turns glossy, coating each piece like a sticky hug.
Serving Suggestions:
- Over steamed jasmine or coconut rice 🍚
- With roasted broccoli or bok choy 🥦
- Topped with sesame seeds, scallions, and a lime wedge for zing 🌿🍋
Flavor Vibe:
Sweet, salty, spicy, and full of umami. It’s giving takeout but better, and your leftovers (if there are any) will be chef’s kiss. 😘🔥
Want this in a cute carousel post with step-by-step visuals? Or a reel idea with sticky-sizzle-pan closeups and a final rice bowl drop shot? Let’s make it tasty and scroll-stopping 🎬🌱
