Sauteed Ginger Miso Tempeh 3.000

Scott Suchman for The Washington Post

Weeknight Vegetarian Aug 10, 2015

These tart, savory nuggets of protein-rich tempeh are tasty enough to stand on their own, or you can add them to tacos, burritos or chopped salads, or serve with simple rice and greens. Simmering, pan-frying and then glazing the tempeh seasons it inside and out while also improving its texture.

Make Ahead: The sauced tempeh can be refrigerated for up to 5 days.

3 - 4

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Tested size: 3-4 servings

  • 8 ounces (1 block) plain tempeh
  • 4 cups water
  • 1/2 cup wheat-free tamari
  • 2 cloves garlic, crushed or minced
  • 3 tablespoons grapeseed oil
  • 1/4 cup unpasteurized brown rice miso or chickpea miso
  • 2 tablespoons pure maple syrup
  • 2 tablespoons peeled, minced fresh ginger root


Combine the tempeh, water, 6 tablespoons of the tamari and the garlic in a saucepan large enough to hold the tempeh (at least 8 inches wide) over medium-high heat; bring to a boil, then reduce the heat to medium and cook for 15 minutes (no stirring needed).

Use a slotted spoon to transfer the tempeh to a plate; let it cool for 10 minutes. (Strain and reserve the cooking liquid for another use, such as a noodle soup base or for cooking rice.)

Use a sharp knife to cut the tempeh into bite-size cubes.

Heat the oil in a large skillet over medium heat. Once the oil shimmers, add the tempeh and cook, stirring frequently, until golden brown on all sides, 8 to 10 minutes.

Meanwhile, whisk together the remaining 2 tablespoons of tamari, the miso, maple syrup and ginger in a small bowl. Add to the browned tempeh in the skillet, stirring to blend and coat.

Serve right away or let cool, transfer to an airtight container and refrigerate for up to 5 days.

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Recipe Source

Adapted from "Vegan Everyday: 500 Delicious Recipes," by Douglas McNish (Robert Rose, 2015).

Tested by Joe Yonan.

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