Recipe

Marinated and Seared Tempeh

Crisp-edged tempeh with a bold, savory-sweet marinade that caramelizes in the pan. Weeknight-friendly, meal prep approved, and weirdly good straight from the fridge.

By Matt Campbell

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4.8

Golden-brown seared tempeh slices in a cast iron skillet with a glossy caramelized glaze and scattered sliced scallions

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Tempeh has a reputation problem. People act like it is either a sad health food or a mysterious brick you keep in the fridge until it expires. I am here to tell you: tempeh is a flavor sponge with excellent crisping potential, and if you give it a fast, punchy marinade plus a hot pan, it turns into something you will absolutely “sample” three times before it ever hits a plate.

This marinated and seared tempeh is my weeknight shortcut to big taste. It is salty, a little sweet, tangy, and deeply savory. The edges get crisp, the surface gets glossy, and suddenly your salad, grain bowl, noodles, tacos, or leftover rice situation looks suspiciously impressive.

Sliced tempeh soaking in a shallow dish of amber-colored marinade with garlic and ginger pieces visible

Why It Works

Better tempeh texture: A quick simmer step softens tempeh slightly and can mellow any bitterness, so it absorbs marinade like it means it.
High-impact marinade: Soy sauce plus rice vinegar, maple, garlic, and ginger hits salty, sweet, and tangy in one go.
Caramelized sear without deep frying: A hot skillet and a little oil give you crisp edges, while the leftover marinade reduces into a shiny glaze.
Meal-prep friendly: Marinate ahead, sear when you are hungry, and your future self will feel personally supported.

Storage Tips

How to Store Leftovers

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
Reheat: Best in a skillet over medium heat with a tiny splash of water to loosen the glaze, 2 to 4 minutes. Microwave works too, but you will lose some crisp edges.
Freeze: You can freeze cooked tempeh for up to 2 months. Thaw overnight in the fridge, then re-crisp in a skillet.
Leftover ideas: Chop and toss into fried rice, tuck into sandwiches with mayo and pickles, or add to ramen right at the end.

Common Questions

Do I have to boil or simmer tempeh first?

You do not have to, but it helps. A quick 8 to 10 minute simmer softens the tempeh and can mellow any bitter edge (some brands are mild right out of the package). It also helps it soak up marinade more readily. If you are in a rush, you can skip it and marinate a bit longer.

How long should I marinate tempeh?

Minimum 20 minutes. Ideal is 1 to 4 hours. Overnight is great if your tempeh is mostly submerged, or you flip it once or twice.

Can I bake or air fry instead of searing?

Yes. Bake at 425 F for 20 to 25 minutes, flipping halfway. Air fry at 400 F for 10 to 12 minutes, shaking once. If you want a glaze, simmer the leftover marinade in a small pan until it boils and reduces slightly, then brush or toss with the cooked tempeh.

Is tempeh gluten-free?

Tempeh is often gluten-free, but always check the label. Some varieties include grains (like barley) or flavorings that contain gluten. For the marinade, use tamari or certified gluten-free soy sauce.

What is the best oil for searing?

Avocado, grapeseed, or canola are great. Sesame oil is flavorful but can burn, so I use it in the marinade and a neutral oil in the pan.

Can I use a 16 ounce block?

Yes. Either double the marinade or make 1.5x, depending on how saucy you want it. You want enough that everything gets coated, not just politely damp.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (cast iron or stainless steel is ideal)
Small saucepan (for simmering tempeh)
Shallow dish or zip-top bag (zip-top bag gives the best coverage)
Tongs or a thin spatula
Measuring spoons and cups

The first time I cooked tempeh, I treated it like tofu and expected it to behave. It did not. It tasted like a stern lecture and looked like a regret. Then I learned two things: simmer it briefly, and stop being shy with flavor. Now this is my “I have vegetables but no plan” dinner. I sear the tempeh, toss it with whatever is hanging out in the crisper, and suddenly I am eating something that feels like it came from a place with actual chairs and lighting.