Name: Sticky, Spicy Tempeh: Your New Favorite Quick Vegan Dish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: ¼ cup soy sauce (Swap with tamari for gluten-free); 2 tablespoons rice vinegar (Apple cider vinegar as substitute); 2 tablespoons dark brown sugar (Light brown sugar or maple syrup may be used); 1-2 teaspoons chile sauce (Adjust based on spice tolerance); 2 tablespoons neutral oil (Grapeseed or sunflower oil recommended); 8 ounces tempeh (Crumble for base); salt (Add to taste)

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As I was flipping through old family recipes, I stumbled upon a gem that I just knew had to make a comeback: Sticky, Spicy Tempeh. In just 20 minutes, this dish turns humble tempeh into a flavor explosion with a sweet and spicy glaze that can satisfy any craving for fast food. Not only is it a quick and easy recipe, but it’s also a nutrition powerhouse packed with plant-based protein. Whether you’re looking to impress your dinner guests or searching for a hearty weeknight meal, this Sticky, Spicy Tempeh is sure to become a go-to favorite in your kitchen. Ready to spice things up? Let’s dive into this scrumptious recipe!

Why is Sticky, Spicy Tempeh a Must-Try?

Quick and Easy: Prepare this delicious meal in just 20 minutes—perfect for busy weeknights!

Flavor Packed: Enjoy a delightful sweet and spicy glaze that transforms tempeh into a savory delight.

Nutrient-Dense: With plant-based protein, this dish keeps you satisfied while maintaining a healthy diet.

Versatile Serving Options: Serve over rice, in lettuce wraps, or with colorful veggies for endless variety. Try mixing in seasonal produce for a fresh twist!

Crowd-Pleaser: Whether you’re a seasoned chef or new to cooking, this sticky, spicy treat will impress anyone at your table. Want more exciting ways to enjoy tempeh? Check out my Spicy Honey Pepper Chicken with Mac and Cheese for an additional flavor journey!

Sticky, Spicy Tempeh Ingredients

• Get ready to spice things up with these simple ingredients!

For the Sauce

Soy Sauce – Brings a delicious umami flavor; swap with tamari for a gluten-free version.
Rice Vinegar – Adds the perfect zing; apple cider vinegar can serve as a milder substitute.
Dark Brown Sugar – Sweetens the dish, adding depth; light brown sugar or maple syrup works beautifully too.
Chile Sauce – Delivers the heat; adjust based on your spice tolerance, Sambal Oelek or Sriracha are great options.

For the Tempeh

Neutral Oil – Essential for sautéing; consider grapeseed or sunflower oil for a light touch, or sesame oil for an extra flavor boost.
Tempeh – The star of the show! An 8-ounce block crumbled forms the protein-packed base; crumbled tofu or seitan can be used as alternatives.
Salt – Enhances overall flavor; add to taste.

Feel the excitement brewing as you gather these ingredients! Get ready for a meal with Sticky, Spicy Tempeh that’s quick, healthy, and utterly delicious.

Step‑by‑Step Instructions for Sticky, Spicy Tempeh

Step 1: Prepare the Sauce
In a medium bowl, whisk together ¼ cup of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of dark brown sugar, and 1-2 teaspoons of chile sauce until the mixture is smooth and the sugar has dissolved. Set this flavorful sauce aside; it will become the glossy glaze for your Sticky, Spicy Tempeh, adding a delightful zing.

Step 2: Crumble and Sauté the Tempeh
Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Once the oil is shimmering, crumble an 8-ounce block of tempeh into small pieces about ½ inch in size. Sprinkle with salt, then sauté for 7-9 minutes, stirring occasionally until the tempeh turns golden brown and crispy. The aroma will start to fill your kitchen!

Step 3: Coat the Tempeh with Sauce
Reduce the heat to medium and carefully pour the prepared sauce over the sautéed tempeh. Stir vigorously to ensure all pieces of tempeh are well-coated with the sauce. Cook for about 1 minute, allowing the sauce to thicken and become sticky, wrapping the tempeh in a spicy, savory glaze that looks absolutely mouthwatering.

Step 4: Serve and Enjoy
Remove the pan from heat and serve your delicious Sticky, Spicy Tempeh immediately. For an enticing meal, serve it over steamed jasmine rice, in crisp lettuce wraps, or mixed with your favorite noodles. This vibrant dish is not only visually appealing but also bursting with flavor, making it the perfect quick vegan delight for any occasion!

Storage Tips for Sticky, Spicy Tempeh

Fridge: Store leftover Sticky, Spicy Tempeh in an airtight container for up to 3 days. This will keep it fresh and preserve its flavor.
Freezer: For longer storage, freeze tempeh in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Gently reheat tempeh in a skillet with a splash of water to maintain its texture. Avoid microwaving, as it can make it rubbery.
Prep Ahead: You can prepare the sauce up to 24 hours in advance and store it separately. Crumbled tempeh can also be stored in the fridge until you’re ready to cook.

Sticky, Spicy Tempeh Variations & Substitutions

Feel free to get creative and make this dish your own—there are countless ways to enhance its flavors and suit your preferences!

Gluten-Free: Swap soy sauce with tamari to keep this dish gluten-free without losing any of its savory goodness.
Natural Sweetener: Replace dark brown sugar with maple syrup for a richer sweetness that complements the spicy glaze.
Heat Level: Add cayenne pepper or fresh chili to amplify the heat if you’re in the mood for a fiery kick!
Crunchy Topping: Top your tempeh with crushed peanuts or toasted sesame seeds for extra crunch and a delightful nutty flavor.
Colorful Veggies: Mix in vibrant vegetables like bell peppers, carrots, or snap peas while sautéing for added nutrition and a fun crunch.
Low-Carb Option: Serve this delightful dish wrapped in large lettuce leaves for a fresh, low-carb alternative that’s perfect for lighter meals.
Quinoa Base: Try serving the Sticky, Spicy Tempeh over fluffy quinoa instead of rice for a different texture and an added nutrition boost.
Savory Twist: Incorporate minced garlic or ginger into the sauce for an aromatic layer of flavor that elevates the entire dish.

For more delicious inspiration, consider serving alongside a refreshing Asian slaw or diving into my Honey Chicken Biscuits for unique flavor peaks!

Expert Tips for Sticky, Spicy Tempeh

Watch the Cooking Time: Keep a close eye on your tempeh while sautéing; overcooking can lead to a rubbery texture. Aim for a golden brown finish.
Adjust Spice Levels: If you’re uncertain about the heat, start with a smaller amount of chile sauce; you can always add more later to taste.
Boost with Veggies: Instead of serving it plain, consider adding colorful vegetables like bell peppers or spinach during the last minute of cooking to enhance nutrition and flavor.
Flavor Enhancements: For an extra depth of flavor, try adding minced garlic or ginger to the sauce—it’s a delightful way to elevate your Sticky, Spicy Tempeh.
Proper Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water to restore texture.

What to Serve with Sticky, Spicy Tempeh

Savor the flavors of your Sticky, Spicy Tempeh by complementing it with these delightful sides and pairings that create a full, satisfying meal.

Steamed Jasmine Rice: This fluffy side absorbs the sweet and spicy glaze, making each bite comforting and satisfying.
Crunchy Asian Slaw: A refreshing mix of cabbage, carrots, and sesame dressing adds a crisp texture that contrasts beautifully with the tempeh.
Sautéed Bok Choy: A touch of garlic sautéed with bok choy enhances the dish’s Asian flair and offers a tender, vibrant green contrast.
Cucumber Salad: A light, tangy cucumber salad offsets the rich flavors of tempeh, providing a refreshing crunch that balances the meal.
Warm Quinoa: This protein-packed grain base is perfect for soaking up extra sauce and completes your plate with its nutty flavor.
Spicy Chili Oil Drizzle: For those who crave an extra kick, a drizzle of spicy chili oil over the dish can heighten those flavors even further.
Mango Chutney: This sweet and tangy condiment pairs wonderfully, providing a unique twist and brightening up the dish.
Coconut Water: To drink, a cold glass of coconut water offers a light, tropical vibe that refreshes after the meal’s heat.
Chocolate Avocado Mousse: For dessert, a creamy, rich mousse treats you to a luscious finish that feels indulgent while remaining vegan.

Make Ahead Options

These Sticky, Spicy Tempeh are ideal for meal prep, helping you save time during busy weeknights! You can prepare the sauce up to 24 hours in advance; simply whisk together the soy sauce, rice vinegar, dark brown sugar, and chile sauce, then refrigerate in an airtight container. Additionally, crumbling the tempeh ahead of time and storing it in the fridge for up to 3 days will make it even easier to whip this dish up. When you’re ready to enjoy, just sauté the crumbled tempeh as directed, coat it in the pre-made sauce, and cook until sticky and satisfying. This way, you’ll have a quick and nutritious meal with minimal effort!

Sticky, Spicy Tempeh Recipe FAQs

What should I look for when selecting tempeh?
Absolutely! Choose tempeh that is firm and free from dark spots or blemishes. Look for a fresh package with a pleasant, nutty aroma. If the tempeh has dark spots all over, it may be past its prime, so always check the expiration date as well.

How should I store leftovers of Sticky, Spicy Tempeh?
Very! After enjoying your meal, place any leftover Sticky, Spicy Tempeh in an airtight container. It will stay fresh in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to maintain its delightful texture.

Can I freeze Sticky, Spicy Tempeh?
Absolutely! To freeze, place your cooked tempeh in an airtight container or freezer bag. It can be stored for up to 2 months. When you’re ready to enjoy it again, thaw in the refrigerator overnight and heat it gently to prevent rubberiness.

What if I don’t have rice vinegar?
No worries! If you don’t have rice vinegar, apple cider vinegar is a fantastic substitute; it offers a milder flavor that will still brighten the dish.

Is Sticky, Spicy Tempeh suitable for a gluten-free diet?
Definitely! Just swap the soy sauce for tamari, which is gluten-free. This way, you can still enjoy all the flavors of this dish without any gluten concerns.

What should I do if my tempeh turns rubbery while cooking?
If your tempeh becomes rubbery, it’s likely because it was overcooked. To avoid this in the future, monitor the sautéing closely and aim for a golden brown color. Cooking for about 7-9 minutes should yield perfectly crispy tempeh. Consider reducing the heat slightly if it browns too quickly.