• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
  • Recipes
  • Free Ebook

Vegan on Board logo

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Main Course

    Published: May 3, 2023 · Updated: May 3, 2023 · This post may contain affiliate links · We donate 10% of our profits to support good causes.

    Sticky Tempeh

    Jump to Recipe 0 Comments Share Pin Save Saved!
    Tempeh covered in a sticky dark sauce in a pan and served with rice on a plate "Vegan Sticky Tempeh".

    Enjoy a delicious meal with this sticky tempeh as the star of the show! This easy recipe transforms plain tempeh into a dish that's irresistible and full of flavour with a salty, sweet, and sticky glaze. Ready in just 20 minutes.

    Sticky tempeh in a skillet topped with sesame seeds and scallions.
    Table of Contents
    • Ingredient tips
    • Step by step pictures
    • Substitutions and variations
    • Serving
    • Storage
    • FAQs
    • More meal ideas
    • 📖 Recipe

    We're trying to eat more tempeh, as it's a great source of plant-based proteins. It's also a good vegan source of calcium and other nutrients.

    Tempeh is an Indonesian food made from fermented soybeans. We took inspiration from the traditional dish Tempe Goreng and our much-loved Sticky Lemon Tofu recipe to make this sticky tempeh recipe.

    And now this dish is our favourite way to eat tempeh! The sticky glaze is sweet and salty, full of umami and aromatic flavours. A sprinkle of scallions and toasted sesame adds a perfect finishing touch.

    If there is a dish that makes you eat more tempeh, this one certainly will!

    Ingredient tips

    Here's what you'll need to make this yummy tempeh recipe:

    Ingredients: tempeh, oil, brown sugar, soy sauce, cornstarch, sesame seeds, garlic, ginger, coriander seeds, red pepper flakes, lemon juice and scallion.

    Tempeh: You can often find tempeh in the chilled area of the supermarket, near the tofu. Asian grocery stores are also excellent places to find tempeh.

    Sugar: We usually use brown sugar. Coconut sugar or even maple syrup could also be used.

    Step by step pictures

    Here's a visual guide on how to make this delicious tempeh recipe. For the full, adjustable and printable recipe, see the recipe card at the end of the post.

    Slices of tempeh in a bowl with cornstarch.

    Step 1 - Cut the tempeh into slices or half slices about ¼ inch (6mm) inch thick and toss them in the cornstarch to coat evenly.

    Golden brown, crisp fried tempeh in a pan.

    Step 2 - Fry tempeh in vegetable oil for 2 - 3 minutes on each side until brown and a little crispy. Season with freshly ground black pepper halfway through. Remove tempeh from the pan and set aside.

    Garlic, ginger, chili flakes and coriander seeds frying in oil.

    Step 3 - In some more vegetable oil, fry red pepper flakes, crushed coriander seeds, minced garlic, and grated ginger on medium heat for 1 minute.

    Adding sugar and soy sauce to the sauteed aromatics.

    Step 4 - Combine soy sauce with water and lemon juice and add to the pan along with the brown sugar. Bring to a simmer and cook while stirring to melt the sugar.

    Adding a cornstarch slurry to a dark sauce.

    Step 5 - Add the cornflour slurry while stirring, and simmer until the sauce thickens.

    Coating slices of fried tempeh in sticky sauce.

    Step 6 - Place the fried tempeh back in the pan and coat it in the sticky sauce.

    Step 7 - For serving, sprinkle with toasted sesame seeds and sliced scallions.

    Substitutions and variations

    Instead of lemon, you can also use lime juice or apple cider vinegar.

    Soy-free: If you can't have soy products, then there are some great varieties of tempeh out there made from alternatives such as black beans or chickpeas. Use coconut aminos in place of soy sauce and adjust to taste.

    Gluten-free: Use tamari or gluten-free soy sauce.

    Air fryer: As an alternative to frying the tempeh, you can coat the tempeh in 2 teaspoons of oil and then air fry at 375℉ or 190℃ for about 10 -12 minutes until crisp.

    A plate with rice, tempeh, baby corn and snap peas.

    Serving

    This tempeh goes deliciously well with so many things.

    Rice or noodles make the perfect base. We love our Vegan Egg Fried Rice with it!

    We also like to serve it with stir-fried, steamed or raw veggies such as:

    • Sauteed cabbage or kale
    • Lightly steamed broccoli or broccolini
    • Mangetout or sugar snap peas
    • Quick pickled cucumber
    • Strips of raw red bells peppers or carrots

    In the summer, this tempeh also makes a delicious topping for salad and grain bowls.

    As a garnish, toasted sesame seeds and chopped scallions / spring onions are a delicious finishing touch!

    Slices of tempeh covered in sesame seeds and sliced spring onions.

    Storage

    This tempeh is best enjoyed freshly cooked.

    If you do have leftovers, you can store them in the fridge and reheat them thoroughly in the microwave or with a splash of extra liquid in a pan.

    FAQs

    What does tempeh taste like?

    Tempeh has a distinct flavour, with nutty, mushroomy and sometimes bitter notes. Some brands have a stronger taste than others.

    Are black spots on tempeh normal?

    Grey or black spots and patches on tempeh are a natural part of the fermentation process. If you think your tempeh might have gone off, signs include a bad smell, furry mould, or a slimy, mushy or crumbly texture.

    A piece of sticky tempeh on a fork.

    More meal ideas

    We love to create nourishing and delicious recipes for you! Try these meals next:

    Teriyaki Tempeh Stir Fry - another tasty way to enjoy tempeh

    Easy Tofu Wraps - great for on the go!

    Spinach and Chickpea Curry - a warm, spicy and leafy green packed meal!

    📖 Recipe

    Sticky tempeh in a skillet topped with sesame seeds and scallions.

    Sticky Tempeh

    by Sophie & Paul
    5 from 3 votes
    Fried tempeh glazed with a sticky, salty and sweet, umami-rich sauce.
    Print Pin Save Saved!
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Makes: 3 servings
    Course: Main Course
    Cuisine: Indonesian

    Ingredients
     

    For the tempeh

    • 1 block (227g / 8oz) tempeh
    • 2 teaspoons cornstarch for coating
    • 2 tablespoons vegetable oil more as needed
    • black pepper ground

    For the sauce

    • 1 tablespoon vegetable oil
    • ½ teaspoon red pepper flakes / chilli flakes
    • 1 teaspoon coriander seeds crushed in mortar and pestle
    • 2 cloves garlic minced
    • 1 teaspoon fresh ginger grated
    • 1 teaspoon cornstarch
    • 3 tablespoons (45 ml) soy sauce
    • 2 tablespoons (30 ml) water
    • 1 teaspoon lemon juice
    • 3 tablespoons (38 g) brown sugar
    • 2 teaspoons toasted sesame seeds
    • 2 scallions / spring onions for garnish

    Instructions
     

    Fry the tempeh

    • Cut the tempeh into slices or half slices about ¼ inch (6mm) inch thick and toss them in the cornstarch to coat evenly.
      1 block (227g / 8oz) tempeh, 2 teaspoons cornstarch
    • Heat up 2 tablespoons vegetable oil in a frying pan over medium-high heat. Fry tempeh until brown and a little crispy, 2 - 3 minutes on each side. Season with some freshly ground black pepper about halfway through.
      Add more vegetable oil if necessary.
      2 tablespoons vegetable oil
    • Remove the fried tempeh from the pan and set aside. Let the pan cool down a bit to avoid overcooking the aromatics.

    Make the sauce

    • Add an extra tablespoon oil to the frying pan over medium heat. Add red pepper flakes, crushed coriander seeds, minced garlic and grated ginger. Stir and fry for 1 minute.
      1 tablespoon vegetable oil, ½ teaspoon red pepper flakes / chilli flakes, 1 teaspoon coriander seeds, 2 cloves garlic, 1 teaspoon fresh ginger
    • Make a cornstarch slurry by stirring together the cornstarch for the sauce with an equal amount of water.
      1 teaspoon cornstarch
    • Combine soy sauce, water, and lemon juice. Add the liquids to the pan along with the brown sugar. Bring to a simmer and stir regularly until the sugar melts.
      3 tablespoons (45 ml) soy sauce, 2 tablespoons (30 ml) water, 1 teaspoon lemon juice, 3 tablespoons (38 g) brown sugar
    • Add the cornstarch slurry while stirring, and simmer until the sauce thickens.
    • Place the fried tempeh back in the pan and coat it in the sticky sauce.
    • Serve topped with toasted sesame seeds and a sprinkle of sliced scallions, with a side of veggies and rice.
      2 teaspoons toasted sesame seeds, 2 scallions / spring onions

    Nutrition

    Serving: 1serving | Calories: 263kcal | Carbohydrates: 18g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 768mg | Potassium: 318mg | Fiber: 1g | Sugar: 9g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg

    This information is calculated per serving and is an estimate only.

    Did you make this recipe?Leave a comment to let us know! Share a photo and tag @veganonboard - we love to see what you make!
    « Spinach and Chickpea Curry
    Sauteed Rainbow Chard »

    Reader Interactions

    5 from 3 votes (3 ratings without comment)

    Leave a Comment & Rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sophie and Paul from Vegan On Board hanging out in their van

    Welcome on Board!

    We're Sophie & Paul and it’s our mission to inspire you with our delicious and easy vegan recipes and help you on your plant-based journey.

    Meet the crew >>

    • Main Course
    • Side Dish
    • Dessert
    • Breakfast

    Latest recipes

    • Gyros pita wraps.
      Vegan Gyros
    • A stack of pancakes on a plate, topped with nut butter, vegan yogurt and fresh berries.
      Vegan Protein Pancakes
    • A pot full of tofu and black bean chili garnished with cilantro.
      Tofu Chili
    • Red cabbage and carrot salad in a white bowl garnished with mint, lime and sesame seeds.
      Carrot Cabbage Salad

    Popular now

    • A jar of runny vegan honey made from dandelion flowers
      Vegan Dandelion Honey
    • A hand tears open a bread on a stick cooked on a campfire
      Campfire Bread on a Stick Recipe
    • Two white bowls of green nettle soup. A swirl of olive oil and black nigella seeds on top.
      Easy Nettle Soup
    • A stack of orange coloured, round flatbreads, garnished with green chives
      Red Lentil Flatbreads
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    Find out more

    About us

    Contact us

    We donate

    Web stories

    Privacy Policy

    Affiliate Disclosure

    Become a better vegan home cook!

    Click here to join over 7000 others on the Vegan on Board email list to get step-by-step recipes and expert tips from Sophie and Paul. 

    ___

    As an Amazon Associate we earn from qualifying purchases.

    As seen in

    Copyright © 2024 Vegan on Board

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.