Sticky Garlic Sesame Tempeh Vegan Recipe

soy sauce

🥗Healthier: tamari

💰Cheaper: soy sauce

Tamari is gluten-free and has a similar flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but canola oil is less expensive.

tempeh

💰Cheaper: tofu

Tofu is less expensive but has a different texture.

Let the tempeh rest outside the fridge for 1 hour to thaw and come to room temperature.

Slice the tempeh into small cubes, or you can slice it long and thin or even grate it.

In a bowl, mix soy sauce, vinegar, lime juice, agave syrup, ketchup, red chili flakes, and black pepper until well combined.

Add the tempeh cubes to the marinade and coat them well, ensuring each cube is covered.

Let the marinated tempeh rest for a minimum of 1 hour, or overnight if preferred.

Heat a pan and add vegetable oil, then add finely chopped garlic and optional finely chopped green chilis, cooking over low heat for 2-3 minutes while stirring continuously.

Add the marinated tempeh to the pan, including any leftover marinade mixed with a little water to avoid waste.

Stir-fry the tempeh over medium heat for 5 minutes, using a flatter pan to ensure even cooking.

Continue to cook for an additional 4-5 minutes over low or medium heat, stirring as needed to ensure every cube touches the bottom of the pan.

Check the sauce consistency; it should thicken nicely by the end of cooking.

Garnish with black and white sesame seeds along with chives, or substitute with spring onion greens or cilantro.

Give it a final mix and serve hot, either on its own or paired with tacos, pasta, rice, chapati, or nachos.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens