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Sticky Ginger Tempeh with Charred Corn & Scallion Salad

A delightful dish featuring crispy, savory tempeh coated in a sweet ginger sauce, paired with charred corn and fresh scallions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian Fusion, Plant-Based
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Tempeh and Sauce
  • 1 block 1 block of tempeh (8 oz) Make sure tempeh is firm for best texture.
  • 1 inch piece 1-inch piece of fresh ginger, minced Fresh ginger enhances flavor.
  • ¼ cup ¼ cup soy sauce Ensure it's halal-certified.
  • 2 tablespoons 2 tablespoons olive oil Divided for cooking.
  • Salt to taste Salt to taste
  • Black pepper to taste Black pepper to taste
For the Salad
  • 1 cup 1 cup fresh corn kernels (about 2 ears or 1 cup frozen) Fresh or frozen works.
  • 4-5 pieces 4-5 scallions, chopped
  • 1 lime Juice of 1 lime Adds brightness to the salad.

Method
 

Preparation
  1. Cut the tempeh block into ½-inch cubes and place in a bowl with minced ginger and soy sauce. Let it marinate.
Charring the Corn
  1. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Toss in corn kernels, season with salt and pepper, and char for 5-6 minutes. Remove and set aside.
Cooking the Tempeh
  1. In the same skillet, add another tablespoon of olive oil. Add the marinated tempeh and cook for about 6-8 minutes, stirring until crispy and golden.
  2. Pour the reserved ginger-soy mixture over the cooked tempeh and let it bubble for an additional 2-3 minutes until sticky.
Assembling the Salad
  1. In a large bowl, combine charred corn, chopped scallions, and lime juice. Toss gently.
Serving
  1. Plate the sticky ginger tempeh atop the charred corn and scallion salad and enjoy warm.

Notes

If desired, substitute tempeh with firm tofu. Store leftovers in an airtight container for up to 3 days.