Air-Fryer Tempeh

If you’ve never made Air-Fryer Tempeh, this recipe is the perfect way to start and achieve a deliciously crispy protein that goes with many other foods.

I’m late getting on the tempeh bandwagon. I never tried it before until recently, and I admit I am hooked. Cooking air-fryer tempeh is incredibly easy and yields an absolutely delicious plant protein you can enjoy in many ways. It takes on the flavor of the seasonings and sauces you use.

I’ve been having a lot of fun creating meals from this recipe. In addition to being a logical addition to stir-fries and rice dishes, I’ve been wrapping it in gluten-free tortillas, rice paper wrappers, and even nori (seaweed) sheets along with Asian Ramen Slaw. All I can say is, WOW!

Although this recipe calls for slicing the tempeh into 1/2-inch thick slabs, you can also cut it into chunks. That makes adding it to other dishes, especially salad or rice bowls, easy. I’ve also been known to grab a few chunks from the refrigerator and pop them into my mouth. They make a great, high-protein snack.

This recipe doesn’t even need oil! You won’t believe how easy it is to make. With only five minutes of preparation and eight minutes of cooking, it doesn’t get much quicker than that. You can substitute honey for maple syrup if you don’t need the tempeh to be vegan.

Is Air-Fryer Tempeh Healthy?

Air-fryer tempeh is a healthy, low-fat, low-calorie dish that provides abundant plant-based protein. The dish is dairy-free and ideal for vegetarians and vegans. It is gluten-free if you use coconut aminos, tamari, or GF soy sauce. Although the sodium level is not high, you can lower it with low-sodium soy sauce or tamari. Air frying is healthier than deep frying, eliminating the oil that soaks into the food.

What Is Tempeh?

Tempeh is a traditional food of Indonesia, made from fermented soybeans, a process that causes the beans to adhere together, forming a cake or block. It is similar to tofu because both come from soybeans, but tofu does not undergo the same fermentation process as tempeh. Another similarity is that tofu and tempeh take their flavors from the sauces, spices, and marinades used.

Tempeh has a slightly nutty or earthy taste and chewy texture. It does not require the pressing that you need to do with tofu before some cooking methods. Although tempeh traditionally comes from soybeans, it may also be made from other beans, seeds, or grains.

FAQs & Tips

HOW DO I STORE LEFTOVERS?

Leftover tempeh can be refrigerated in an airtight container for up to 5 days. For the best texture, it should be reheated in the air fryer. Freezing is not necessarily recommended, as it can change the texture of the tempeh. If you freeze it, let it chill first in the fridge and then place it in freezer bags.

WHAT IS THE BEST WAY TO PREPARE TEMPEH?

Aside from air-frying, you can also bake, sauté, sear, grill, and deep-fry tempeh. The secret to getting the most flavor out of tempeh is to marinate it overnight. However, recipes like this one don’t require marinating because you place the cooked tempeh in a sauce, which coats it with incredible flavor.

WHAT ARE SOME OF THE OTHER SEASONINGS I CAN USE ON AIR-FRYER TEMPEH?

You can spice up this recipe by adding cayenne or crushed red pepper flakes. You can also dip the cooked tempeh in this Korean Fried Chicken Sauce or BBQ Sauce instead of the one in this recipe. Another option is to coat the uncooked tempeh in Italian seasonings and serve it with Tomato Sauce. The possibilities are endless.

Serving Suggestions

Air-fryer tempeh is one of the most versatile proteins you can make. It is delicious as a sandwich on Potato Rolls or in Pita Bread. Add it to an Asian Cabbage Salad or Asian Noodle Salad for a healthy, hearty meal. Turn Broccoli And Mushroom Stir-Fry or Vegetable Stir-Fry into a protein-packed feast. These are some of the many ways to use this delicious dish.

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