5.0 from 189 votes
Pan Fried Tempeh with Ginger Soy Sauce
This Pan Fried Tempeh with Ginger Soy Sauce is packed with both nutrition and flavor. It's salty, sweet, and has the slightest heat from the fresh ginger. Serve over rice and steamed veggies for a quick, 25-minute, easy plant-based meal.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2 - 3 servings
Calories: 321 kcal
Course:
Lunch
Cuisine:
Asian
Ingredients
- 1 tablespoon of vegetable oil
- ¼ cup of finely diced yellow onion
- 2 garlic cloves, minced
- 1 teaspoon of minced ginger
- 1 (8-ounce) package of tempeh
- 2 tablespoons of soy sauce
- 1 ½ tablespoon of lime juice (about half of a lime)
- 1 teaspoon of a liquid sweetener (agave or maple syrup)
- cooked brown rice (optional)
- Your favorite steamed veggies (optional)
- minced cilantro, for garnish (optional)
- Lime Wedges for garnish (optional)
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).
Cup of Yum
Notes
- Make extra marinade. If you prefer your pan-fried tempeh on the saucier side, double or triple the soy sauce, lime juice, and liquid sweetener. This will make the pan-fried tempeh even more flavorful and allow for additional ginger soy sauce for drizzling.
- Whisk the ginger soy sauce together on the side. The first time you make this tempeh recipe, I recommend combining the ginger soy sauce ingredients together in a small bowl first. Taste, and adjust the flavors to suit your taste buds. Then, once you know how much of each ingredient you like, you can add the ingredients directly into the pan!
- Use a nonstick skillet. Tempeh is prone to sticking to the bottom of the pan, especially if they aren't well-seasoned or nonstick. To prevent this, use your favorite nonstick pan, heat it until warm before adding oil and remaining ingredients, and stir frequently.
Nutrition Information
Calories
321kcal
(16%)
Carbohydrates
19g
(6%)
Protein
23g
(46%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
8g
Monounsaturated Fat
5g
Trans Fat
0.04g
Sodium
1018mg
(42%)
Potassium
562mg
(16%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
6IU
(0%)
Vitamin C
7mg
(8%)
Calcium
141mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2- 3 servings
Amount Per Serving
Calories 321
% 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.