Crispy Garlic Lime Tempeh (Printable)

Golden tempeh with tangy garlic lime coating over crisp vegetable noodles

# List of ingredients:

→ Tempeh & Marinade

01 - 14 oz tempeh, cut into 1/2-inch cubes
02 - 2 tbsp soy sauce or tamari
03 - 1 tbsp lime juice
04 - 1 tbsp maple syrup or agave
05 - 2 cloves garlic, minced
06 - 1/2 tsp smoked paprika
07 - 1/4 tsp black pepper

→ Crispy Coating

08 - 2 tbsp cornstarch or arrowroot
09 - 3 tbsp neutral oil (grapeseed or avocado)

→ Zoodle Salad

10 - 3 medium zucchinis, spiralized
11 - 1 medium carrot, julienned
12 - 1 red bell pepper, thinly sliced
13 - 1 cup cherry tomatoes, halved
14 - 1/4 cup fresh cilantro, chopped
15 - 2 tbsp toasted sesame seeds

→ Lime Dressing

16 - 2 tbsp lime juice
17 - 1 tbsp rice vinegar
18 - 1 tsp maple syrup or agave
19 - 1 tbsp soy sauce or tamari
20 - 1 tbsp olive oil or sesame oil
21 - 1/2 tsp grated fresh ginger

# Steps:

01 - Whisk together soy sauce, lime juice, maple syrup, minced garlic, smoked paprika, and black pepper in a bowl. Add tempeh cubes, toss thoroughly to coat, and let marinate for 10 minutes.
02 - Toss marinated tempeh cubes with cornstarch until evenly coated on all sides.
03 - Heat oil in a large skillet over medium-high heat. Add coated tempeh and cook, turning occasionally, until golden and crispy on all sides, about 7 to 9 minutes. Transfer to a plate and set aside.
04 - In a small bowl, whisk lime juice, rice vinegar, maple syrup, soy sauce, olive oil, and grated ginger until fully emulsified.
05 - Combine spiralized zucchini, carrot, bell pepper, cherry tomatoes, and cilantro in a large bowl. Pour dressing over vegetables and toss until evenly coated.
06 - Divide zoodle salad among serving plates, top generously with crispy tempeh, and sprinkle with toasted sesame seeds. Serve immediately with lime wedges if desired.

# Expert Advice:

01 -
  • The crispy tempeh cubes have this satisfying crunch that makes you forget you are eating something healthy
  • The zesty lime dressing ties everything together with a brightness that cuts through the richness
  • You get an entire colorful meal on one plate with minimal cleanup
02 -
  • Do not overcrowd the pan when cooking the tempeh or it will steam instead of crisp
  • Pat the zucchini noodles dry with a paper towel if they seem excessively wet before dressing
  • The tempeh is best served immediately while the coating stays crunchy
03 -
  • Let your skillet get properly hot before adding the tempeh, and resist the urge to move the pieces around too much
  • If the tempeh is sticking to the pan, let it cook another minute, it will release naturally once a proper crust forms

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