Pan Fried Tempeh with Ginger Soy Sauce

This Pan Fried Tempeh with Ginger Soy Sauce is packed with both nutrition and flavor. It’s salty, sweet, and has the slightest heat from the fresh ginger. Serve over rice and steamed veggies for a quick, 25-minute, easy plant-based meal. 

What is tempeh?

Tempeh is a bit like tofu’s fancier cousin (if you haven’t already, check out our Ultimate Guide to Cooking Tofu!). It’s made from whole soybeans that are tightly packed together in the shape of a thin brick and fermented over a couple of days. 

Tempeh originated in Indonesia and while it remains a popular Indonesian dish, it has become a true favorite around the world as a healthy plant-based meat alternative.

Because of the fermentation process, tempeh has a stronger, nutty flavor compared to tofu. It’s also more textured and firm – even firmer than an extra firm or super firm tofu. 

Despite its firmness and unique texture, tempeh still absorbs flavorful marinades incredibly well and is a versatile ingredient in any plant-based kitchen.

Check your local market or grocery stores for tempeh near you. It’s typically stocked next to the tofu in the health foods section of the store. 

And for more plant-based dishes powered with tempeh, check out Sweet Jalapeño Tempeh Strips, Vegan Kabobs with Marinated Tempeh, and this Sweet and Sour Tempeh.

Why You’ll Love This Pan-Fried Tempeh

• It’s ready in 25 minutes. Unlike marinated tempeh or baked tempeh, this pan-fried tempeh is ready from start to finish in just 25 minutes. If you don’t have time to plan ahead, this is the cooking method for you! 
• Naturally vegan and gluten-free. With brands like Lightlife, tempeh is safe for gluten-free vegans to enjoy! 
• It’s high in protein! Tempeh is often referred to as a superfood in the plant-based world because this fermented food is nutrient-dense and packed full of probiotics that are great for gut health and digestion. It’s also a great meat substitute because it’s naturally high in protein – 31 grams of protein per cup!
• Perfect for plant-based meal prep. This meal will keep in meal prep containers in the fridge for up to 4 days. Give this ginger soy tempeh a try for your next meal prep! 
• Made with just 7 budget-friendly ingredients. It’s easy to eat plant-based on a budget with cheap protein options like tempeh. All you need is tempeh, plus 6 other budget-friendly ingredients to make the flavorful tempeh and ginger soy sauce from scratch!

The Ingredients

For the Tempeh

• Oil: In order to pan-fry the tempeh and make it golden brown on the edges, using a small amount of oil is recommended. I used 1 tablespoon of vegetable oil. If you are oil-free, omit and replace with a splash of water or vegetable broth. 
• Block of tempeh: Plain tempeh or whole grain tempeh is preferred. If you are gluten-free, double check the ingredients for gluten-containing grains such as barley or rye. 

For the Ginger Soy Sauce

• Onion and garlic: Creates a flavorful, aromatic base. For the best flavor, fresh onion and garlic is highly recommended over onion or garlic powder.
• Ginger: ​Freshly grated ginger is best. If necessary, substitute ¼ teaspoon dried. 
• Soy sauce: If you are sensitive to sodium use reduced sodium soy sauce. If gluten-free, use tamari. 
• Lime juice: Adds acidity and brightness that compliments the spicy warmth in the grated ginger. 
• Liquid sweetener: Maple syrup or agave are good choices. 

How to Make Pan Fried Tempeh with Ginger Soy Sauce

• 1) In a large pan over medium-high heat, heat a small splash of oil. Add in the onions, garlic, and ginger and sauté for 1 minute, or until fragrant. 

• 2) Using your fingers, crumble the tempeh brick directly into the pan. Sauté the tempeh pieces for another 1 to 2 minutes, stirring regularly until the tempeh is lightly browned. 

• 3) Pour in the soy sauce, lime juice, and your choice of liquid sweetener. Stir until the sauce is well absorbed by the tempeh and continue to fry tempeh until well browned. Turn down the heat to medium heat if the tempeh begins to stick.

• 4) Serve pan-fried tempeh while warm over brown rice and steamed veggies, or as desired.

Recipe FAQs

Top Recipe Tips 

• Make extra marinade. If you prefer your pan-fried tempeh on the saucier side, double or triple the soy sauce, lime juice, and liquid sweetener. This will make the pan-fried tempeh even more flavorful and allow for additional ginger soy sauce for drizzling. 
• Whisk the ginger soy sauce together on the side. ​The first time you make this tempeh recipe, I recommend combining the ginger soy sauce ingredients together in a small bowl first. Taste, and adjust the flavors to suit your taste buds. Then, once you know how much of each ingredient you like, you can add the ingredients directly into the pan!
• Use a nonstick skillet. Tempeh is prone to sticking to the bottom of the pan, especially if they aren’t well-seasoned or nonstick. To prevent this, use your favorite nonstick pan, heat it until warm before adding oil and remaining ingredients, and stir frequently.

Serving Suggestions 

This Asian-inspired pan-fried tempeh is best served garnished with fresh cilantro and lime wedges over brown rice and a side of veggies. If you’re new to cooking from scratch, you may find our article Cooking 101: How to Cook Brown Rice from Scratch helpful. 

And if you’re looking for side dishes that pair well with this ginger soy tempeh, here are a few of our personal favorites: 

• Crispy Green Bean Fries
• Braised Cabbage
• Baby Bok Choy with Soy Sauce and Garlic
• Tofu Vegetable Crispy Wontons
• Easy Mushy Peas with Roasted Veggies

This tempeh would also be a fantastic addition to a Green Buddha Bowl, stir-fries, or a delicious filling for some Collard Green Wraps or Lettuce Wraps. Get creative and embrace this healthy and flavor/protein-packed dish!

Storage Instructions

Store: Leftover ginger soy pan-fried tempeh will keep in an airtight container for up to 4 days. It can be stored separately from the rice and veggies or in the same container for a convenient make-ahead meal prep. 

Freeze: Tempeh is a plant-based protein that freezes really well. To freeze, allow the pan-fried tempeh to cool completely to room temperature. Then, transfer to a freezer bag or freezer-safe container such as a mason jar. Seal tightly, removing as much excess air as possible and store for up to 3 months. Reheat: The quickest way to reheat leftover tempeh is in a microwave-safe dish or in a saucepan on the stovetop until warm. If frozen, allow the tempeh to thaw overnight in the fridge or reheat from frozen.

More Delicious Tempeh Recipes 

• Sweet Jalapeño Tempeh Strips
• Vegan Kabobs with Marinated Tempeh
• BBQ Tempeh
• Sweet and Sour Tempeh
• BBQ Tempeh Sandwich
• Chipotle Lime Street Style Tacos

Photos by Alfonso Revilla