Spicy Sesame Tempeh

I've been loving this recipe lately. Sticky, sweet, spicy, salty and a bit of crunch from some celery.

Author: Matt Kaplan

Print

With ImageWithout Image

Spicy Sesame Tempeh

I've been loving this recipe lately. Sticky, sweet, spicy, salty and a bit of crunch from some celery. You can eat this tempeh on its own or on top of an asian inspired entree.

Ingredients

• (2) 8oz portions of tempeh, cut into rectangles or strips
• 4 tablespoons sesame oil (2 for the marinade and 2 to saute)
• ¼ cup soy sauce
• 2 tablespoons sriracha
• 2 tablespoons sweet chili sauce
• 2 tablespoons chopped celery
• Pinch of sesame seeds

Instructions

1. Coat the tempeh with the sauce and marinate it for at least 2 hours, overnight is best.
2. Saute the tempeh pieces in 2-3 batches depending on the size of your saute pan. Let any excess marinade drip off of the tempeh pieces before placing it in the hot pan. They only need 3-4 minutes on each side, and you can turn the heat down on the second side.
3. Once you turn the tempeh pieces onto the second side, add the celery.
4. Add 2 tablespoons of the leftover marinade liquid, saute for 1 minute
5. Garnish with sesame seeds. Enjoy!
6. Alternatively you can bake the tempeh: Place the tempeh pieces on a baking sheet lined with parchment paper. Roast in a 350 degree oven for 12 minutes

Did you make this recipe?

Tag @tootiestempeh on instagram and hashtag it #