Pan-Fried Marinated Tempeh
Savory, crispy and packed with bold flavor, this Pan-Fried Marinated Tempeh transforms simple ingredients into a satisfying plant-based dish. Steaming the tempeh first helps soften its texture and allows it to better absorb the marinade, creating a deeper, more balanced flavor in every bite.
The combination of yuzu kosho, soy sauce, maple syrup and sesame oil brings a perfect mix of citrusy heat, umami and subtle sweetness. Once pan-fried until golden brown on all sides, the tempeh develops a deliciously crisp exterior while staying tender inside.
Finished with fresh cilantro, this dish is perfect served over rice, tossed into a grain bowl or enjoyed alongside your favorite vegetables for an easy, flavor-forward meal.
Ingredients
- 16 ounces tempeh, cubed
- 1 ½ tbsp yuzu kosho paste
- 5 tbsp soy sauce or tamari
- 1 ½ tbsp pure maple syrup
- 1 ½ tbsp rice vinegar
- ½ tbsp roasted sesame oil
- ½ tbsp grated ginger
- Neutral oil, for cooking
- Chopped cilantro, to serve
Directions
- Steam the tempeh cubes in a steamer pan over medium heat for 10–12 minutes.
- Meanwhile, in a large bowl, whisk together the yuzu kosho paste, soy sauce, maple syrup, rice vinegar, sesame oil, and grated ginger until fully combined.
- Add the steamed tempeh to the marinade and let it sit for at least 30 minutes to 1 hour to absorb the flavor.
- Heat a large skillet over medium heat. Once hot, add enough neutral oil to coat the bottom of the pan, about 2–3 tablespoons.
- Add the marinated tempeh to the pan and cook for about 3 minutes per side, turning to brown all edges until golden and crisp.
- Transfer to a serving dish, garnish with chopped cilantro if desired, and enjoy with your favorite side.
