Ginger Black Pepper Tempeh

This vegan ginger black pepper tempeh is smothered in a spicy sauce and the perfect dish to throw together for an easy weeknight dinner. Done in 30 minutes!

I made this tempeh on a whim. Truly, I was encouraged to make this after a trip I had made to World Market where we had found an imported black pepper sauce that tasted amazing. The only logical thing to do after that was try to recreate the experience we were both blown away by. The spice in this vegan ginger black pepper tempeh paired so well thanks to the sauce’s bold flavor. Loaded with ginger, black pepper and a balance of sweet, this is the perfect meal to throw together in less than 30 minutes.

I’ve spoken about the wonder that is tempeh when I shared my Baked Tempeh Sabroso recipe. This Indonesian staple was not always my favorite choice. With more and more exposure and after trying it in so many different ways, I’ve become an avid fan. Not everyone gets there, but I think it’s a good lesson for not giving up on anything. Sometimes it can take time to figure out your favorite way of including it. So if you need some tips for ways to make your tempeh more enjoyable, definitely stop by that post and then maybe try your tempeh a different way with this recipe.

How to make Ginger Black Pepper Tempeh

1. Saute your onions and mushrooms until softened, then add in tempeh, garlic and ginger.
2. Once your veggies and tempeh smell fragrant, add in bell pepper and stir for 2 minutes.
3. Pour in soy sauce, water and sprinkle with pepper, making sure to stir ingredient well after adding.
4. Sprinkle cornstarch evenly over top tempeh mixture, then again stir well.
5. Add in maple syrup and any additional vegetables you wish, stir to combine.
6. Bring mixture to a low simmer and cover for about 5 minutes.
7. Remove from heat and allow sauce to thicken and fully coat tempeh.

Tips for making Ginger Black Pepper Tempeh

• For best consistency, I recommend going for a soy only tempeh option, not one mixed with grains. I find the brands that
• Make sure to steam your tempeh, by covering your pan towards the end of cooking to allow the tempeh to naturally steam. I find steaming the tempeh with something flavorful like a sauce or broth tends to yield the least bitter tempeh. Make sure to simmer or steam for at least 5-10 minutes for best results.
• Other combinations that can help reduce bitterness for tempeh include adding something sweet, something fatty and/or something salty. This dish combines salty from the soy sauce and sweet from the maple syrup. If you wish, you can also saute your tempeh in a little neutral oil to help reduce the bitter notes.
• The sauce for the tempeh will continue to thicken once you remove it from the heat. This will help to create a nice glossy coat for your tempeh.
• To make this dish gluten free, please sure gluten free soy sauce, tamari, or use coconut aminos in place of regular soy sauce.

More recipes to help you fall in love with tempeh

• Baked Tempeh Sabroso
• Baked Sweet Potato Empanadas with Minced Tempeh
• Chili Lime Kale Salad
• Vegan “Pollo” Guisado

Ginger Black Pepper Tempeh

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 3 servings 1x
• Category: Main Course
• Cuisine: American

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Description

This vegan ginger black pepper tofu is smothered in a spicy sauce and the perfect dish to throw together for an easy weeknight dinner. Done in 30 minutes!

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Ingredients

Scale 1x2x3x

• 1/2 small onion (diced)
• 5 button mushrooms (sliced)
• 1 block tempeh (cubed)
• 1 inch ginger (minced)
• 4 cloves garlic (minced)
• 4 tbsp light soy sauce
• 1/3 cup water
• 1 1/2 tsp freshly ground black pepper
• 1 green or red bell pepper (diced)
• 2 tsp maple syrup
• 1/2 tsp cornstarch
• 1 cup vegetables of choice

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Instructions

1. In a non-stick saute pan warmed to medium heat, saute your onions and mushrooms until softened.
2. Optional, but feel free to add a drop or two of oil and then add in tempeh, garlic and ginger and saute until garlic and ginger become fragrant.
3. Stir in bell pepper and stir again for another 2 minutes.
4. Pour in soy sauce, water and black pepper, then stir well to combine.
5. Sprinkle cornstarch evenly over top tempeh mixture, then stir again to make sure cornstarch mixes into the sauce.
6. Add in maple syrup and any additional vegetables you wish, then stir well to combine.
7. Bring mixture to a low simmer and cover pan with a lid for about 5 minutes.
8. Remove from heat and allow sauce to thicken and fully coat tempeh. Serve with rice or other sides of your choosing.

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Notes

• To make gluten-free, make sure to use gluten free soy sauce, coconut aminos or tamari. 
• Swap in your favorite veggies at the end. Great with spinach and broccoli.

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★ Catherine