Tempeh, a crunchy, fermented soy product, has become a staple in modern vegan kitchens. Its firm texture and nutty flavor make it an ideal base for frying, delivering a protein-packed, low‑fat alternative to meat. Below are three mouth‑watering fried tempeh recipes that blend crispiness with bold flavors, ready in under 30 minutes.
Classic Crispy Tempeh- 200g tempeh (cubed)
- 30g all‑purpose flour
- 20g rice flour
- 5g baking powder
- 100g plant‑based milk
- 25g vegetable oil (for frying)
- 10g salt
- 5g black pepper
Marinate the tempeh cubes in 50g soy sauce, 15g maple syrup, and 5g grated ginger for 15 minutes. Combine the flours, baking powder, salt, and pepper in a shallow bowl. Dip the seasoned tempeh in the milk, then coat with the flour mixture. Heat the oil in a skillet over medium‑high heat and fry until golden and crisp, about 4‑5 minutes per side. Serve with a squeeze of lime and a sprinkle of fresh cilantro.
Spicy Szechuan Tempeh- 200g tempeh (thinly sliced)
- 25g all‑purpose flour
- 15g cornstarch
- 5g salt
- 70g Szechuan peppercorns (ground)
- 30g chili paste
- 40g soy sauce
- 20g rice vinegar
- 15g sugar
- 25g vegetable oil (for frying)
Season the tempeh with salt and Szechuan peppercorns, then coat with the flour/cornstarch blend. Fry at 180 °C until crispy, about 3 minutes per side. In a pan, whisk together chili paste, soy sauce, vinegar, and sugar; sauté for 2 minutes. Toss the fried tempeh in the sauce, adding 10ml water to loosen if needed. Stir until glossy and serve hot with steamed jasmine rice.
Sweet Soy Glazed Tempeh- 200g tempeh (sliced into strips)
- 30g coconut flour
- 5g salt
- 20g sesame oil (for frying)
- 50g dark soy sauce
- 30g maple syrup
- 15g rice vinegar
- 5g minced garlic
- 5g grated ginger
- 1g chili flakes (optional)
Dip tempeh strips in coconut flour and salt, then fry in sesame oil until golden. Simultaneously, combine soy sauce, maple syrup, vinegar, garlic, ginger, and chili flakes; simmer until reduced by half. Brush the glaze over the fried tempeh, then return to the skillet to caramelize for an extra minute. Garnish with toasted sesame seeds and slivers of fresh green onion.
These recipes showcase how versatile tempeh can be—crisp, spicy, or sweet—while keeping meals quick and nutritious. Pair your chosen dish with steamed greens, a crunchy slaw, or a side of brown rice for a balanced vegan meal.