Crispy Chili Garlic Tempeh Bites (Printable)
Crispy tempeh cubes glazed in a spicy chili-garlic sauce—ideal for rice bowls, noodles, or appetizers.
# List of ingredients:
→ Tempeh
01 - 14 ounces tempeh, cut into 3/4-inch cubes
→ Marinade
02 - 2 tablespoons soy sauce or tamari
03 - 1 tablespoon rice vinegar
04 - 1 tablespoon maple syrup or agave
05 - 1 teaspoon sesame oil
06 - 1/2 teaspoon ground black pepper
→ Coating
07 - 3 tablespoons cornstarch
08 - 1/2 teaspoon salt
→ Sauce
09 - 2 tablespoons neutral oil such as canola or sunflower
10 - 4 garlic cloves, finely minced
11 - 1 red chili, finely chopped with seeds removed
12 - 2 tablespoons chili sauce, sriracha or sambal oelek
13 - 2 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon maple syrup or agave
16 - 1/2 cup water
17 - 1 teaspoon cornstarch mixed with 1 tablespoon water
→ Garnish (optional)
18 - 2 scallions, thinly sliced
19 - 1 teaspoon toasted sesame seeds
20 - Fresh cilantro leaves
# Steps:
01 - In a mixing bowl, combine soy sauce, rice vinegar, maple syrup, sesame oil, and ground black pepper. Add tempeh cubes and toss to coat evenly. Allow tempeh to marinate for at least 10 minutes.
02 - In a shallow dish, mix together cornstarch and salt. Remove tempeh from marinade, reserving excess marinade, and toss cubes in the cornstarch mixture until evenly coated.
03 - Heat 1 to 2 tablespoons neutral oil in a large non-stick skillet or wok over medium-high heat. Arrange tempeh cubes in the pan and fry until crisp and golden on all sides, about 8 minutes. Transfer to a plate lined with paper towel.
04 - If needed, wipe out the skillet. Add 2 tablespoons neutral oil, then sauté minced garlic and chopped chili for 1 minute until aromatic.
05 - Stir in chili sauce, soy sauce, rice vinegar, maple syrup or agave, reserved marinade, and water. Bring mixture to a gentle simmer.
06 - Add cornstarch slurry to the simmering sauce, stirring well. Cook for 1 to 2 minutes until the sauce thickens.
07 - Return crispy tempeh cubes to the skillet. Toss gently to coat all pieces evenly with sauce and cook for 2 additional minutes to heat through.
08 - Transfer tempeh to a serving plate. Garnish with scallions, sesame seeds, and fresh cilantro as desired.
# Expert Advice:
01 -
- The crispy coating soaks up all the sweet-spicy sauce like a flavor hug.
- You'll want to pile these on everything—rice bowls, crunchy salads, or sneak them straight from the pan.
02 -
- Skipping the cornstarch coating once meant limp, soggy tempeh—resist the shortcut.
- Using too much heat can burn the garlic, so keep an eye and listen for soft sizzling, not snapping pops.
03 -
- Steaming the tempeh first mellows any bitterness—it’s worth the extra step.
- A little marinade kept aside creates a dipping sauce you’ll crave each time.