Go Back
–+ servings
Sticky, Spicy Tempeh

Delicious Sticky, Spicy Tempeh in Just 20 Minutes

This Sticky, Spicy Tempeh is a quick, flavorful meal that satisfies vegan and gluten-free diets, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1/4 cup Soy Sauce Use tamari for gluten-free
  • 2 tbsp Rice Vinegar Can swap with apple cider vinegar
  • 2 tbsp Dark Brown Sugar Coconut sugar is an alternative
  • 1-2 tbsp Chile Sauce (Sambal Oelek or Sriracha) Adjust to taste
For the Tempeh
  • 8 oz Tempeh, crumbled Crumble into pieces no larger than ½ inch
  • 2 tbsp Neutral Oil (Grapeseed or Sunflower) Avoid olive oil
  • 1 pinch Salt

Equipment

  • skillet

Method
 

Step-by-Step Instructions for Sticky, Spicy Tempeh
  1. Prepare the Sauce by whisking together soy sauce, rice vinegar, dark brown sugar, and chile sauce in a small bowl until the sugar dissolves. Set aside.
  2. Heat a large skillet over medium-high heat and add 2 tablespoons of neutral oil. Allow to heat for about 1 minute.
  3. Add the crumbled tempeh and pinch of salt to the skillet. Sauté for 7–9 minutes until golden and crispy.
  4. Reduce heat to medium and pour the prepared sauce mixture over the tempeh. Stir constantly for about 1 minute until thickened.
  5. Serve immediately over rice, noodles, or in lettuce wraps, garnished with fresh vegetables if desired.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 20gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 300mgFiber: 5gSugar: 6gVitamin A: 5IUVitamin C: 4mgCalcium: 10mgIron: 15mg

Notes

For extra crunch and nutrition, add vegetables like spinach or peas when adding the sauce. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!