Miso-Glazed Tempeh with Edamame
A quick, savory-sweet weeknight dish featuring crispy pan-fried tempeh coated in a rich miso glaze, tossed with tender edamame and finished with sesame seeds.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 28g
Ingredients
- 8 oz tempeh
- 1 cup edamame (shelled)
- 2 tbsp miso paste
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp sesame seeds
Instructions
- 1
Cut the 8 oz tempeh into 1/2-inch thick slices. Steam them in a steamer basket over boiling water for 5 minutes to remove bitterness and help them absorb the glaze.
- 2
In a small bowl, whisk together the 2 tbsp miso paste, 1 tbsp soy sauce, 1 tbsp maple syrup, and 2 tbsp water until smooth.
- 3
Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the tempeh slices in a single layer and cook until golden brown on both sides, about 4 minutes per side.
- 4
Pour the miso glaze over the tempeh and add the 1 cup edamame. Stir to coat and cook until the glaze thickens and clings to the tempeh, about 2 minutes.
- 5
Sprinkle with the 1 tbsp sesame seeds and serve hot.
Tools you’ll need
- steamer basket
- large nonstick skillet
- small bowl
- whisk
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