Pan Fried Tempeh with Ginger Soy Sauce
User Reviews
5
Pan Fried Tempeh with Ginger Soy Sauce
Description
The recipe begins by heating vegetable oil in a pan before sautéing finely diced onions, minced garlic, and fresh ginger briefly to release their aroma. The tempeh is then crumbled directly into the pan and cooked until lightly browned, providing a pleasant texture contrast. The mixture is finished with a sauce blend of soy sauce, lime juice, and a liquid sweetener like agave or maple syrup, which adds tanginess and a slight sweetness to balance the savory notes. The flavors meld as they cook briefly until the sauce is absorbed.
This pan-fried tempeh pairs well when served over cooked brown rice, complemented by steamed vegetables. Optional garnishes such as chopped cilantro and lime wedges add fresh brightness and enhance the overall flavor profile. The dish offers a satisfying depth from the ginger and soy, making it a flavorful plant-based option.
For best results, a nonstick skillet helps prevent the tempeh from sticking, and stirring regularly promotes even browning. Adjusting the soy-lime-sweetener quantities allows customization of the sauce's intensity and consistency according to preference.
Ingredients
- 1 tablespoon vegetable oil
- ¼ cup onion finely diced, yellow
- 2 garlic minced, cloves
- 1 teaspoon ginger minced
- 1 tempeh packaged 8-ounce
- 2 tablespoons soy sauce
- 1 ½ tablespoon of lime juice (about half of a lime)
- 1 teaspoon of a liquid sweetener (agave or maple syrup)
- brown rice optional, cooked
- vegetables optional, steamed
- cilantro for garnish (optional, minced
- lime optional, wedges for garnish
Instructions
- In a large pan over medium-high heat, heat the oil. Add the onions, garlic, ginger, and saute for 1 minute. Using your fingers, crumble the tempeh directly into the pan, and saute for another 1 to 2 minutes, stirring regularly until the tempeh is lightly browned.
- Pour in the tamari sauce, lime juice, and your choice of a liquid sweetener, and stir until absorbed.
- Serve over cooked brown rice with your favorite steamed veggies, and with minced cilantro and lime wedges as garnish (if using).
Notes
- If you like a saucier dish, increase the soy sauce, lime juice, and sweetener quantities and consider whisking the sauce separately before adding it to the pan.
- Use a nonstick skillet preheated before adding oil to prevent tempeh from sticking during frying.
- Taste the ginger soy sauce mixture before cooking to adjust flavors to your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 3 servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Sodium | 1018mg | 42% |
| Potassium | 562mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 7mg | 8% |
| Calcium | 141mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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