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This Vegan Korean BBQ Tempeh brings bold flavors to the table with a homemade sauce that balances sweet, spicy, and savory notes. It is perfect for home cooks looking for a quick plant-based meal with a satisfying texture and depth of flavor.
I first made this dish on a whim when I wanted a Korean BBQ fix without meat and it quickly became a regular in my dinner rotation.
Ingredients
- Corn starch: helps to thicken the sauce giving it that glossy finish like takeout dishes
- Soy sauce or gluten-free tamari: provides the umami base pick a good quality tamari for the best flavor
- Maple syrup: adds natural sweetness to balance heat opt for pure maple syrup instead of syrup blends
- Rice vinegar: introduces a mild acidity that brightens the sauce use white or seasoned rice vinegar if fresh is unavailable
- Sriracha: brings spicy heat adjust the amount to your heat tolerance
- Toasted sesame oil: offers a rich nutty aroma use fresh oil from an unopened bottle for maximum flavor
- Fresh ginger: gives a zesty, slightly peppery note always grate fresh ginger instead of pre-minced for the best taste
- Garlic: enhances the overall depth of the sauce choose firm, plump bulbs
- Crushed red pepper flakes: add extra warmth start with the smaller amount if you prefer mild spice
- Tempeh: is the protein star of the dish choose a firm, fresh block for best texture
Instructions
- Build The Sauce:
- Whisk corn starch and water in a small bowl until smooth ensuring no lumps remain. Add soy sauce, maple syrup, rice vinegar, sriracha, toasted sesame oil, grated ginger, minced garlic, and crushed red pepper flakes. Set this sauce aside so flavors can meld while you prep the tempeh.
- Prepare The Tempeh:
- Cut the tempeh into sixteen thin rectangular slices this helps it absorb the sauce better and cook evenly.
- Steam To Tenderize:
- Pour half an inch of water into a sauté pan and arrange the tempeh slices in a single layer. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 8 minutes allowing the tempeh to soften and steam through. If you notice water remaining, evaporate it by cooking uncovered on medium heat for a couple of minutes.
- Add Sauce And Simmer:
- Pour the prepared sauce over the tempeh and gently toss to coat each piece thoroughly. Cook for about 5 minutes stirring occasionally until the sauce thickens and clings to the tempeh.
- Optional Grilling Step:
- For extra texture and flavor, transfer the sauced tempeh to a grill or grill pan and cook 3 to 5 minutes per side until attractive grill marks appear and it develops a smoky char.
- Serve Immediately:
- Plate your tempeh hot as a main dish or as part of a larger spread with rice and vegetables.
I remember making this recipe for a group of friends who were skeptical of tempeh and watching it disappear quickly was a proud moment.
Storage Tips
Store leftover tempeh in an airtight container in the refrigerator for up to four days. When reheating, gently warm it in a pan to preserve texture instead of microwaving directly. This retains the that delicious slightly caramelized sauce texture.
Ingredient Swaps
If you don’t have tempeh substitute with firm tofu pressed to remove excess water but reduce steaming time to avoid over-softening. Maple syrup can be swapped with light brown sugar but the flavor will be less complex. Adjust the spiciness by replacing sriracha with a milder chili sauce or omit crushed red pepper flakes for no heat.
Serving Ideas
Serve this tempeh over steamed jasmine or brown rice with quick pickled cucumbers and a side of sautéed bok choy for a balanced meal. It also works great chopped into lettuce wraps topped with sliced scallions and sesame seeds.
This recipe delivers bold flavors quickly and simply making it a perfect weeknight favorite.
Frequently Asked Recipe Questions
- → How is tempeh prepared before cooking?
Tempeh is cut into thin rectangles and simmered briefly in water before adding the sauce, ensuring tenderness and even cooking.
- → What gives the sauce its bold flavor?
The sauce combines soy sauce, maple syrup, garlic, ginger, and sesame oil, creating a balanced mix of sweet, salty, and spicy notes.
- → Can the tempeh be grilled?
Yes, after simmering, grilling the tempeh for a few minutes per side adds appealing grill marks and a smoky dimension.
- → What thickens the sauce?
A mixture of cornstarch and water is whisked into the sauce, allowing it to thicken and cling to the tempeh.
- → Is the sauce spicy?
Yes, the addition of sriracha and crushed red pepper flakes provides a mild to moderate spicy kick that complements the dish well.