A glossy maple glaze, zippy ginger, and sesame crunch come together with pantry tempeh for a quick, comforting bowl.
Recipe Summary Card
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 min | 15 min | 30 min | 4 servings |
Intro
This pantry-friendly dish keeps weeknights simple without sacrificing flavor. Tempeh gets a glossy maple-ginger glaze and a quick sear, then mingles with al dente pasta for a cozy, protein-packed sauce. Ginger, garlic, and sesame deliver a warm, balanced bite that tastes both fresh and familiar.
The Best Tempeh for This Recipe
Firmness: Firm Tempeh vs Extra-Firm Tempeh
- Firm tempeh sears nicely and crisps at the edges; extra-firm holds shape a touch longer but can be denser. Choose based on how crisp you want the edges.
Texture: Cubed vs Sliced
- Cubed or chunky tempeh soaks up glaze well and distributes through the pasta; sliced tempeh yields a sleeker bite. For even glaze, cube.
Packaging: Water-Packed vs Vacuum-Sealed
- Water-packed tempeh tends to be softer and absorbs sauce quicker; vacuum-sealed versions stay firmer during sauté. If you’re short on time, either works with the glaze.
Other Ingredients (and Helpful Swaps)
- Onion: Provides sweet, savory depth to the aromatics. Swap tip: shallots for a milder onion note.
- Garlic: Classic aroma and bite; swap tip: garlic powder (3/4 teaspoon) if fresh is not on hand.
- Red Pepper: Adds gentle heat and color; swap tip: sliced bell pepper or snap peas for a milder, crisp bite.
- Pasta: Spaghetti or linguine gives a supple base that clings to glaze. Swap tip: gluten-free pasta or spiralized zucchini for a lighter option.
- Herbs: Fresh cilantro or parsley brighten the finish. Swap tip: dried herbs (1 teaspoon) if fresh aren’t available.
Ingredients
Sauce
- Tempeh, firm: 8 oz (226 g), cubed
- Maple syrup: 2 tablespoons (30 ml)
- Fresh ginger, grated: 1 tablespoon (about 6 g)
- Garlic, minced: 3 cloves (9 g)
- Tamari or soy sauce: 3 tablespoons (45 ml)
- Rice vinegar: 1 tablespoon (15 ml)
- Sesame oil: 1 teaspoon (5 ml)
- Water: 2 tablespoons (30 ml), optional to loosen glaze
- Sesame seeds: 1 tablespoon (9 g), plus extra for garnish
- Kosher salt: 3/4 teaspoon (4 g), optional, to taste
Pasta
- Spaghetti, dry: 8 oz (227 g)
- Salt, for pasta water
Finish
- Green onions (scallions), sliced: 2 medium
- Fresh cilantro or parsley, chopped: 2 tablespoons (optional)
- Extra sesame seeds: to finish
Directions
- Prep and steam tempeh (5 min) — Cut tempeh into 1-inch cubes. Optional: steam 4–5 minutes to mellow the flavor and improve texture; pat dry before cooking.
- Sauté aromatics (2–3 min) — In a large skillet, warm 1 teaspoon sesame oil over medium heat. Add garlic and ginger; cook until fragrant and edges look glossy, 1–2 minutes.
- Whisk glaze (1 min) — In a small bowl, whisk maple syrup, tamari, rice vinegar, sesame oil, and (if using) water. Set aside.
- Brown the tempeh (5–6 min) — Add tempeh cubes to the skillet; sear until edges are crisp and golden on all sides.
- Glaze and simmer (2–3 min) — Pour the glaze over tempeh; reduce heat and simmer until the mixture coats the tempeh and looks glossy, about 2–3 minutes. Sprinkle in sesame seeds.
- Cook pasta (8–9 min) — Meanwhile, bring a generous pot of salted water to a boil. Add spaghetti and cook until al dente, 8–9 minutes. Reserve 1/2 cup pasta water if needed.
- Toss and finish (1–2 min) — Drain pasta, then toss with the glazed tempeh. Add reserved pasta water as needed to loosen and coat. Finish with green onions and extra sesame seeds.
How to Store Leftovers
Refrigerate leftovers in an airtight container within 2 hours of cooking. They’ll keep for up to 4 days. Reheat in a skillet with a splash of water or in the microwave, stirring halfway through. You can freeze the sauce (without pasta) for longer storage.
What to Serve With Maple Ginger Sesame Tempeh
- Steamed broccoli or bok choy with a light sesame drizzle adds freshness and color.
- Crunchy cucumber salad with rice vinegar and a touch of sesame oil provides a crisp counterpoint.
- A simple spinach-arugula salad with citrus vinaigrette offers bright contrast and balance.
Salad idea: Arugula with orange segments and a light miso-lemon dressing creates a zingy, crisp pairing.
Variations & Tips
- Spicy kick: Add 1/4 teaspoon red pepper flakes or a drizzle of chili crisp to the glaze for more heat.
- Creamier glaze: Whisk in 1 tablespoon natural peanut butter or tahini for a richer texture.
- Gluten-free: Use certified gluten-free tamari and gluten-free pasta; ensure other ingredients are gluten-free as well.
- Canned-swap: Stir in a handful of chickpeas or white beans with the tempeh for a heartier bowl.
- Herb finish: Finish with fresh cilantro or Thai basil for a bright, herby note.
Enjoy Your Maple Ginger Sesame Tempeh
Curl up with a bowl that feels cozy and polished—Maple Ginger Sesame Tempeh brings warmth, depth, and a glossy finish to weeknights. Enjoy Maple Ginger Sesame Tempeh tonight and savor every glossy bite.
Attribution: Recipe by WellMindMeal Editorial Team. Photography by WellMindMeal.