Sticky Sesame Tempeh (Vegan)

This luscious Sticky Sesame Tempeh will turn you into a tempeh lover! Inspired by sesame chicken, this plant-based sticky tempeh is less sweet than the original version while still bursting with flavor. Serve over rice and vegetables for a nutritious dinner or meal prep for lunches!

Photo of sticky sesame tempeh on a fork

As a registered dietitian, I love cooking nutritious meals that provide my body with a balance of nutrients. I’ve been doing a lot of strength training recently, so I also need meals that are high in protein to support my muscle-building efforts. 

Even if you aren’t super active, it’s still important to include good sources of plant-based protein at meals. Protein helps make meals more filling and satisfying, and vegan proteins are usually great sources of other important nutrients like iron and zinc. 

Tempeh is particularly high in protein, with an amazing 34 grams per cup! It’s also fermented, which makes its vitamins and minerals more bioavailable and increases our absorption of these nutrients. Tempeh can be an intimidating food if you haven’t tried it before, but it’s a great neutral base for flavorful sauces and seasonings.

This sesame-rich sticky tempeh recipe is amazing, transforming a cold, hard block of tempeh into something slightly spicy, a little sweet, and super delicious! I created this as a vegan alternative to sesame chicken but with less sugar. It’s one of my favorite ways to make tempeh!

Ingredients

  • Tempeh – Our main ingredient and protein source, rich in plant-based protein, fiber, and anti-inflammatory phytoestrogens
  • Expeller-pressed canola oil – Used to brown the tempeh, adding texture and a small amount of anti-inflammatory omega-3 fatty acids.
  • Maple syrup and organic brown sugar – Provides just the right amount of sweetness.
  • Tomato paste – Adds a savory element to our sauce.
  • Apple cider vinegar – Adds acidity and tang, balancing out the sweetness.
  • Soy sauce (or tamari) – Adds umami and improves the color of the sauce.
  • Toasted sesame oil – Provides the sesame flavor for the whole recipe.
  • Chili garlic sauce – Adds a subtle spiciness that balances out the sweetness beautifully.
  • Sesame seeds – For garnishing.

How to Make

First, cut each block of tempeh into eight triangles, sixteen triangles total. Fill a steamer pot with water and steam the tempeh for 10 minutes to make it less dense, remove any bitterness, and help it absorb the sauce better.

Tempeh steaming in pot

As the tempeh is steaming, make the sauce. Add maple syrup, organic brown sugar, tomato paste, apple cider vinegar, soy sauce, sesame oil, and chili garlic sauce to a bowl and whisk together until smooth.

Drain the tempeh and let it air dry to get rid of excess moisture.

Add canola oil to a skillet and heat on medium-high. Place tempeh triangles in the skillet and cook until browned, about 5 minutes. Flip the tempeh over and cook for another 5 minutes. You may have to cook the tempeh in multiple batches and add more oil depending on the size of your skillet.

Tempeh browned in skillet

Turn the heat down to medium-low and add the sauce. Coat tempeh evenly in the sauce. Heat until the sauce is slightly bubbly and the sugar has begun to caramelize.

Serve over rice with your favorite stir-fried vegetables. Spoon some extra sauce over the tempeh and garnish with sesame seeds.

Sticky tempeh served on a white dish with brown rice

Nutrition & Health Benefits

  • One serving provides 24 grams of complete plant-based protein, making this an incredible dish for physically active vegans
  • Tempeh is one of the best sources of non-heme iron for vegans, helping to prevent iron-deficiency anemia and supporting healthy energy levels
  • Tempeh is also rich in anti-inflammatory phytoestrogens, which block our natural mammalian estrogen in certain areas of the body and can help prevent some cancers.
  • Serve with a vegetable rich in vitamin C, such as broccoli or bell peppers, to maximize your non-heme iron absorption

RELATED: Natto vs. Tempeh: Comparing Two Soy Superstars

Recipe card

Sticky tempeh with brown rice on white plate

Sticky Sesame Tempeh (Vegan)

This luscious Sticky Sesame Tempeh will turn you into a tempeh lover! And with 24 grams of plant-based protein per serving, it makes a great base for bowls, salads, and wraps.
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Servings 4 people
Calories 367 kcal

Ingredients
  

  • 2 8 oz packages tempeh
  • 3 tbsp maple syrup
  • 1 tbsp organic brown sugar
  • 2 tbsp toasted sesame oil
  • 4 tbsp low-sodium soy sauce
  • 4 tbsp tomato paste
  • 2 tbsp apple cider vinegar
  • 1.5 tbsp chili garlic sauce
  • 1 tbsp canola oil
  • Sesame seeds To garnish (optional)

Instructions
 

  • Slice each block of tempeh in half so that you have four thin rectangles. Cut each of these rectangles into four triangles, sixteen triangles total.
  • Fill a steamer pot with water and steam the tempeh for 10 minutes.
  • As the tempeh is steaming, make the sauce. Add maple syrup, organic brown sugar, tomato paste, apple cider vinegar, soy sauce, sesame oil, and chili garlic sauce to a bowl and whisk together until smooth.
  • Drain the tempeh and let it air dry to get rid of excess moisture.
  • Add canola oil to a skillet and heat on medium-high. Place tempeh triangles in the skillet and cook until browned, about 5 minutes. Flip the tempeh over and cook for another 5 minutes. You may have to cook the tempeh in multiple batches and add more oil depending on the size of your skillet.
  • Turn the heat down to medium-low and add the sauce. Coat tempeh evenly in the sauce. Heat until the sauce is slightly bubbly and the sugar has begun to caramelize.
  • Serve over rice with your favorite stir-fried vegetables. Spoon some extra sauce over the tempeh and garnish with sesame seeds.

Sticky Sesame Tempeh Nutrition Info

Per serving: 

  • Calories: 367
  • Protein: 24g
  • Carbohydrates: 31g
  • Fiber: 10.5g
  • Added sugars: 12g
  • Fat: 17.5g
  • Saturated fat: 3g
  • Sodium: 690mg
  • Calcium: 112mg
  • Iron: 3mg
  • Zinc: 2mg

Variations & Substitutions

  • Tempeh – You can easily use extra-firm tofu in place of the tempeh in this recipe. Just be sure to press your tofu well to remove as much water as possible and pat it dry with a clean kitchen towel before adding to the hot skillet. If the tofu is too wet, it won’t brown very well and will be too soft.
  • Gluten-free option: Use tamari instead of soy sauce and make sure to use tempeh made with gluten-free grains like rice, millet, or quinoa. 

Not sure how to tell whether tempeh is gluten-free? Learn what to look for in my article Is Tempeh Gluten-Free? What You Need to Know

FAQ

Is this recipe gluten-free?

This recipe can be made gluten-free by using tamari instead of soy sauce and using gluten-free tempeh. Chili garlic sauce is usually gluten-free, but be sure to double-check just in case.

Can I use something else in place of tempeh?

You can use extra-firm or firm tofu as long as it has been well-pressed to remove excess water. I like to use a tofu press. Pat it dry with a clean kitchen towel so that it will brown when cooked.

I don’t like spicy food, can I omit the chili garlic sauce?

In my opinion, the chili garlic sauce is necessary to balance out the sweetness of this sauce. If you prefer to omit it, you may need to reduce the maple syrup or sugar to prevent it from being too sweet.

Make ahead / storage / reheat tips

This sticky tempeh can be meal-prepped for lunches throughout the week. Cool to room temperature after cooking and store it in an air-tight container in the refrigerator. It should keep for 5-6 days. 

Serving Suggestions

  • Serve over brown basmati rice, quinoa, farro, or barley for a serving of heart-healthy whole grains
  • Serve with steamed or air-fried broccoli, bell peppers, sugar snap peas, eggplant, or carrots – whichever vegetables you prefer!
  • Garnish with sesame seeds or green onions for extra freshness

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