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Spicy Sesame Tempeh with Coconut Lime Rice Recipe

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4.2 from 6 reviews

A versatile and flavorful tempeh recipe marinated in a savory, slightly spicy sauce, then cooked either by pan frying or air frying. Served over fragrant coconut lime rice and garnished with green onions and sesame seeds, this dish is perfect for a satisfying vegetarian meal packed with protein and bold Asian-inspired flavors.

  • Total Time: 35 minutes
  • Yield: 2 servings

Ingredients

Tempeh and Marinade

  • 8 oz block tempeh (like Lightlife or Trader Joe’s)
  • 1 tbsp neutral oil (like vegetable or canola), plus extra for cooking if pan frying
  • 6 tbsp low sodium soy sauce (or tamari)
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp Sambal Oelek or Sriracha
  • 1 tbsp brown sugar (coconut sugar or palm sugar can be used)
  • 2 tsp cornstarch

Garnish and Serving

  • 2 large green onions, sliced on the diagonal
  • 1 tbsp white sesame seeds, for garnish
  • 1 recipe coconut lime rice (prepared separately)
  • Your favorite vegetables (for serving)

Instructions

  1. Slice the Tempeh: Cut the tempeh block in half horizontally, then cut into pieces approximately ½ inch thick by 3 inches long. This size allows for even marinating and cooking.
  2. Prepare the Marinade: In a shallow bowl, combine soy sauce, minced ginger, minced garlic, toasted sesame oil, rice vinegar, Sambal Oelek or Sriracha, and brown sugar. Mix well until sugar is dissolved.
  3. Marinate the Tempeh: Add the tempeh pieces to the marinade and coat evenly. Let them sit for 20-30 minutes to absorb flavor. For a more intense taste, marinate overnight in the refrigerator. Note: marinating overnight may cause the tempeh to absorb all marinade, leaving none for the sauce.
  4. Cook the Tempeh – Pan Frying: Heat 1 tablespoon of neutral oil in a large skillet over medium heat. Add the marinated tempeh pieces and cook for 10-15 minutes, turning halfway through, until golden and slightly crispy. Thicker or cold tempeh may require extra time.
  5. Cook the Tempeh – Air Frying: Preheat an air fryer to 380°F. Line the basket with parchment paper for easy cleanup. Place marinated tempeh inside and cook for 10-13 minutes, flipping halfway through to ensure even crisping.
  6. Prepare the Sauce: After removing the cooked tempeh, reduce the heat to low (in the pan if pan frying) and pour in the reserved marinade. Bring it to a simmer, then stir in the cornstarch until smooth. Cook for 1-2 minutes until the sauce thickens.
  7. Toss Tempeh in Sauce: Return the cooked tempeh to the pan or bowl and gently toss to coat with the thickened sauce.
  8. Serve: Plate the sauced tempeh over coconut lime rice, garnish with sliced green onions and white sesame seeds, and accompany with your favorite steamed or stir-fried vegetables for a complete meal.

Notes

  • If marinating overnight and all marinade is absorbed, you can quickly make a fresh batch of the marinade ingredients to prepare the sauce.
  • Use parchment paper in the air fryer basket to prevent tempeh from sticking and ease cleanup.
  • Adjust the amount of Sambal Oelek or Sriracha to taste for more or less heat.
  • Leftover tempeh can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
  • For a gluten-free option, be sure to use tamari instead of soy sauce.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Pan Frying and Air Frying
  • Cuisine: Asian
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/spicy-sesame-tempeh-with-coconut-lime-rice-recipe/