Air Fryer Tempeh

Learn how to make tempeh in the air fryer. The tempeh slices are coated in a maple soy glaze and turn out crisp and caramelized.

Course Main Course

Cuisine American

Cook Time 20

Servings servings

Calories 262kcal

Author Arman Liew

Equipment

Air Fryer

Ingredients

14 ounces tempeh
3 tablespoons soy sauce
2 tablespoons maple syrup
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cloves garlic minced
1 teaspoon ginger grated
1/2 teaspoon smoked paprika

Instructions

Slice the tempeh into 1/2 inch strips. Steam them in the microwave for 3 minutes or in a steamer basket over hot water for 8 minutes.
Whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and smoked paprika in a bowl.
Preheat the air fryer to 380°F. Pat dry the still-warm tempeh and add it to the marinade. Toss to coat and let sit for 1-2 minutes.
Lift the tempeh from the marinade (reserve the excess) and arrange the strips in a single layer in the air fryer basket. Air fry for 8 minutes, flip, brush with the excess marinade, and cook for another 4 minutes, or until caramelized and charred.
Remove from the air fryer basket and serve immediately.

Notes

Leftovers: Leftover tempeh will keep well in the fridge, covered, for up to 5 days. You can also freeze slices in a Ziploc bag for up to 2 months.

Reheating: I actually love eating the tempeh cold, but you can reheat the strips on a skillet with a splash of water or back in the air fryer at 400°F for 2 minutes.

Nutrition