Sticky Spicy Tempeh

Name: Sticky Spicy Tempeh
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: ¼ cup(s) soy sauce ((gluten-free if preferred)); 2 tablespoon(s) rice vinegar; 2 tablespoon(s) coconut sugar or brown sugar; 1 - 2 tablespoon(s) chili garlic sauce ((like sambal oelek or sriracha)); 1 teaspoon(s) toasted sesame oil (optional, for depth); 1 clove(s) garlic (minced or pressed); 1 lb(s) tempeh (crumbled or cut into small cubes); 2 - 3 tablespoon(s) light oil ((such as canola of vegetable, or use water/broth for oil-free)); Pinch of salt

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Sticky Spicy Tempeh

Craving bold, saucy flavor in under 20 minutes? This Sticky Spicy Tempeh is crispy, chewy, sweet, salty, and fiery — everything you want from a plant-based protein. Perfect over rice, noodles, or stuffed in lettuce wraps for a quick, satisfying meal.

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Prep Time10

Cook Time10

Total Time20

Meal Type: Breakfast, Dinner, Lunch

Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Cold Weather), Seasonal (Hot Weather), Vegan Meat

Tool: Stove

Ingredient: Tempeh

Servings: 4

Ingredients

For the sauce:

¼ cup(s) soy sauce (gluten-free if preferred)
2 tablespoon(s) rice vinegar
2 tablespoon(s) coconut sugar or brown sugar
1 - 2 tablespoon(s) chili garlic sauce (like sambal oelek or sriracha)
1 teaspoon(s) toasted sesame oil optional, for depth
1 clove(s) garlic minced or pressed

For the tempeh:

1 lb(s) tempeh crumbled or cut into small cubes
2 - 3 tablespoon(s) light oil (such as canola of vegetable, or use water/broth for oil-free)
Pinch of salt

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Instructions

Make the sauce: In a small bowl, whisk together soy sauce, vinegar, sugar, chili sauce, sesame oil (if using), and minced garlic until sugar dissolves. Set aside.
Prepare the tempeh: Heat oil in a large non-stick skillet over medium-high heat. Add crumbled or cubed tempeh with a pinch of salt. Cook for 7–9 minutes, stirring occasionally, until golden and crispy.
Add the sauce: Reduce heat to low. Pour in the sauce and stir constantly for 1–2 minutes, until thick, sticky, and glossy.
Serve: Serve hot over rice or noodles, or in wraps or grain bowls. Top with green onions, sesame seeds, or a squeeze of lime if desired.

Notes

Oil-Free Option:
Sauté the tempeh in a non-stick pan with a splash of water or broth instead of oil.

Tempeh Tip:
If you're sensitive to tempeh's natural bitterness, steam it for 10 minutes before crumbling. It mellows the flavor and improves texture.

Make It Milder:
Use just 1 tablespoon of chili sauce and add a teaspoon of maple syrup or ketchup to balance the heat.

Storage:
Keeps well in the fridge for up to 4 days. Reheat in a skillet or microwave.

Nutrition

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