Skip to main content

Szechwan Tempeh

Szechuan Tempeh

Hearty and delicious Chinese-style vegetarian dish using tempeh, a fermented tofu loaded with fiber and probiotics. 

  • Duration
  • Prep Time
  • 3 - 4Servings


  • ¼ cup cold-pressed, high oleic safflower oil or canola oil
  • 1 (8-ounce) package tempeh, cut into ¼- inch strips or cubes
  • 2 tablespoons white miso paste
  • ¼-⅓ cup water
  • 2 tablespoons tamari or shoyu sauce
  • 2 tablespoons mirin (Japanese rice wine)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown rice syrup or sugar
  • 2 teaspoons toasted sesame oil
  • Garnish: sliced scallions


  1. Heat 2 tablespoons of oil in a large skillet. Place half of the tempeh in the skillet and sauté quickly, turning them so both sides brown. Remove to a paper-towel-lined plate and repeat the process with the other half of the tempeh strips.
  2. In a small bowl, mix the miso and water together with a whisk until the miso is dissolved.
  3. Add tamari, mirin, vinegar, syrup or sugar, and sesame oil to the miso and whisk to combine.
  4. Lower the heat in the skillet. Return the fried tempeh back to the skillet and pour the sauce over the top. The sauce should begin to thicken. Remove from heat.
  5. Garnish with sliced scallions and serve immediately.
Publish date: