Ingredients:

  • 8 ounces (225g) tempeh, plain or lightly seasoned, cut into 1/2-inch thick slices
  • 2 tablespoons soy sauce, low sodium
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch (or arrowroot starch)
  • 2 tablespoons vegetable oil, for frying
  • 1/4 cup (60ml) soy sauce, low sodium
  • 2 tablespoons honey (or maple syrup for vegan)
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch (or arrowroot starch)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 2 tablespoons sesame seeds, toasted
  • 1 medium cucumber, thinly sliced
  • 1/4 cup (60ml) rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt

Instructions:

  1. Wrap the tempeh slices in paper towels and press firmly to remove excess moisture. This helps it get extra crispy.
  2. In a small saucepan, whisk together all the glaze ingredients (soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, cornstarch, red pepper flakes). Heat over medium heat, stirring constantly, until the glaze thickens slightly. Set aside.
  3. In a bowl, combine the sliced cucumber, rice vinegar, sugar, and salt. Toss well and set aside to pickle while you cook the tempeh.
  4. In a bowl, marinade the tempeh with soy sauce, rice vinegar, sesame oil and cornstarch. Toss until well coated.
  5. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the tempeh slices in a single layer and cook until golden brown and crispy on both sides.
  6. Pour the ginger-sesame glaze over the cooked tempeh and toss to coat evenly. Cook for another minute or two, until the glaze is sticky and glossy.
  7. Sprinkle the glazed tempeh with toasted sesame seeds. Serve immediately with the quick-pickled cucumber.