Tempeh Steak Veg G Recipe

Prepare and slice tempeh

Slice the 400 g block of tempeh into 4 even steaks about 1–1.5 cm thick. If desired, steam the tempeh for 8–10 minutes to remove any bitterness and help it absorb the marinade; alternatively proceed directly for a firmer texture.

Make the marinade

In a shallow bowl combine 4 tbs soy sauce, 2 tbs mirin, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tbs maple syrup, 2 tbs water, 2 cloves minced garlic, 1 tsp freshly grated ginger and 1 tsp black pepper. Whisk until combined.

Marinate

Place the tempeh steaks in the marinade, making sure both sides are well coated. Let marinate for at least 20 minutes at room temperature or up to 2 hours refrigerated. Turn once halfway through so marinade soaks evenly.

Coat tempeh

Remove the steaks from the marinade, reserving the marinade for finishing. Sprinkle both sides with 2 tbs cornstarch and 1 tsp sea salt, patting gently so a thin, even coating adheres. This gives a crisp exterior when fried.

Pan-fry

Heat 2 tbs neutral oil in a heavy skillet over medium-high heat. When the oil shimmers, add tempeh steaks (work in batches if necessary). Fry 3–4 minutes per side until golden brown and crisp. Lower heat a little if the exterior is browning too quickly before heating through. Transfer cooked steaks to a paper-towel-lined plate.

Glaze and finish

Return the skillet to medium heat. Pour the reserved marinade into the pan and add 2 tbs ponzu (or extra soy sauce). Bring to a gentle simmer and cook 1–2 minutes to reduce slightly and to cook off raw garlic. Spoon the warm glaze over the fried tempeh steaks to coat both sides.

Plate and garnish

Arrange a bed of 1 cup microgreens or baby spinach on serving plates. Place tempeh steaks on top. Sprinkle with 1 tsp toasted sesame seeds and thinly sliced scallions (2 stalks); finish with a lemon wedge on the side for optional brightness. Taste and add additional ponzu/soy to taste.