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Miso Pan Seared Tempeh


2 packs of 8 oz Tempeh (I like to use Lightlife. Usually near produce refrigerated section)

1 bunch of Green Onions

1 Tbs Neutral Flavored Oil (I like to use sunflower)

2 Tbs of Unseasoned Rice Vinegar


3 Tbs White or Red Miso (Great staple to keep in your fridge to add rich, savory flavor)

1 Tbs Soy Sauce

1 Tbs Chili-Garlic Sauce (sold in the international section. Another great staple to keep around.)

1 Tbs Raw Honey

2 Garlic Cloves (grated)

2 tsp Toasted Sesame Oil

2 tsp Ginger (grated)


  1. In a medium-sized bowl, mix sauce ingredients until smooth

  2. Cut tempeh cross-wise into 5-in pieces and add into the bowl. Let marinate for 15 mins.

  3. Remove tempeh, place on a paper towel, and save the sauce.

  4. Add rice vinegar and 1 Tbs of oil to the sauce and set aside.

  5. Heat 2 tsp of neutral oil into a large skillet over medium-high then place tempeh in the pan. Heat on each side until lightly browned.

  6. When removed, place on cutting board and slice thinly

I recommend serving with stir-fry mixed veggies like broccoli, carrots, and button mushrooms and brown rice on the side. Serve the miso sauce and chopped green onions.

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