Chinese Baked Tempeh with Five-Spice (五香烤天贝)

Wok hei is everything. Every family has their version of baked tempeh, and every family thinks theirs is best. Mine is pretty great, I'll admit. This is the kind of Chinese home cooking that doesn't show off. It doesn't need to. My mother-in-law taught me, and she was right — fresh is non-negotiable. When you respect these basics, the food takes care of itself.

Ingredients

Main Ingredients

8 ounces tempeh, cut into slices or cubes

3 tablespoons neutral cooking oil (vegetable, canola, or peanut oil)

2 tablespoons unsalted butter

5 cloves fresh garlic, minced (about 2 tablespoons)

1 tablespoon fresh ginger, finely minced

3 scallions, white and light green parts finely chopped; dark green parts reserved for garnish

½ teaspoon Sichuan peppercorns, lightly toasted and ground

2 dried red chilies, torn into pieces (or ½ teaspoon chili flakes)

1 star anise pod, lightly crushed

Marinade and Glaze Components

3 tablespoons soy sauce

2 tablespoons Shaoxing wine or dry sherry

1 tablespoon rice vinegar

1 tablespoon maple syrup or honey

1 tablespoon oyster sauce (or mushroom sauce for vegan)

1 teaspoon sesame oil

1 teaspoon five-spice powder, lightly toasted

½ teaspoon white pepper, freshly ground

¼ teaspoon ground coriander

¼ teaspoon ground cloves (optional, adds depth)

2 tablespoons vegetable broth or water

For Serving and Garnish

Dark green scallion parts, thinly sliced

Sesame seeds (white or black)

Fresh cilantro leaves

Lemon or lime wedges

Chili oil for serving (optional)

Toasted peanuts, coarsely crushed (optional)

Equipment Needed

9x13-inch baking dish or baking sheet with raised edges

Parchment paper

Sharp chef's knife and cutting board

Small mixing bowl

Medium mixing bowl

Small saucepan

Whisk or fork

Paper towels for patting tempeh dry

Instant-read thermometer (optional)

Oven (preheated)

Step-by-Step Instructions

Preparation Phase (20 minutes)

Step 1: Prepare the Tempeh Cut the tempeh block in half horizontally, creating two thinner slabs. This increases surface area for browning and allows the marinade to penetrate more effectively. Cut these slabs into pieces—either thin slices (½-inch thick) for more crispy edges or 1-inch cubes for a meatier texture. Pat the tempeh pieces completely dry with paper towels to remove any moisture that would prevent browning. Step 2: Blanch the Tempeh (Optional but Recommended) While optional, briefly steaming or boiling tempeh removes any bitterness and opens its structure to better absorb the marinade. Bring a pot of water to a boil and add the tempeh pieces. Simmer for 10 minutes, then drain and pat completely dry. This step, if done, reduces total cooking time in step 5 by 3-4 minutes. If skipping, add 2 minutes to the final baking time. Step 3: Prepare the Marinade In a medium mixing bowl, combine the soy sauce, Shaoxing wine, rice vinegar, maple syrup, oyster sauce, sesame oil, water or broth, five-spice powder, white pepper, coriander, and cloves (if using). Whisk until the maple syrup is fully dissolved and the marinade is completely combined. Taste a small spoonful—it should be balanced, neither too salty nor too sweet. Step 4: Marinate the Tempeh Add the prepared tempeh pieces to the marinade, stirring gently to coat each piece evenly. Let sit for 10 minutes at room temperature. This brief marinating allows the flavors to begin penetrating the dense tempeh structure. If preparing ahead, you can marinate for up to 8 hours in the refrigerator—the tempeh will absorb even more flavor, though 10 minutes provides excellent results for the time-pressed cook. Step 5: Prepare the Aromatic Paste In a small bowl, combine the minced garlic, minced ginger, chopped scallion whites and light green parts, torn chilies, crushed star anise, and Sichuan pepper. Mix until you have a fragrant paste. Set aside. Step 6: Preheat Your Oven Position a rack in the upper third of your oven and preheat to 425°F. The upper-third position ensures good browning on top while the bottom develops a golden crust. If your oven runs cool, increase the temperature to 435°F.

Cooking Phase (18 minutes)

Step 7: Prepare the Baking Dish Line a 9x13-inch baking dish with parchment paper. Drain the tempeh from the marinade (reserving the marinade) and arrange in a single layer. The pieces should touch but not overlap. If using thinner slices, they can overlap slightly without affecting cooking quality. Step 8: Apply the Aromatic Paste Spoon approximately 1 teaspoon of the aromatic paste onto each tempeh piece. Spread gently so that the aromatics form a thin layer over the surface. Don't be stingy—this paste is critical for flavor development. Some pieces, particularly corners, might receive slightly more than others, which is fine. Step 9: Heat the Marinade and Baste In a small saucepan, heat the reserved marinade over low heat until it steams slightly (about 1-2 minutes). Remove from heat and stir in 1½ tablespoons of the butter. Pour the warm marinade over the tempeh pieces, making sure some pools around the base of each piece. Drizzle with the remaining 1½ tablespoons butter cut into small pieces. Step 10: Initial Bake (10 minutes) Place the baking dish in the preheated oven on the upper third rack. Bake for 10 minutes. At this point, the tempeh should have absorbed much of the liquid and begun to brown on the edges. The marinade will be bubbling slightly and starting to caramelize. Step 11: Baste and Finish Baking (8 minutes) Remove the baking dish from the oven and drizzle the tempeh with any remaining liquid that's pooled in the bottom of the pan, tossing gently to coat. Return to the oven for another 8 minutes. During this phase, the liquid continues to reduce, concentrating the flavors and creating a syrupy glaze. The tempeh edges should be darkening and becoming crispy. Step 12: Final Check and Resting At 18 minutes total, the tempeh should be golden brown on the edges with darkened spots where the glaze has caramelized. If the tempeh seems dry rather than glossy, drizzle with a bit of sesame oil and return for 1-2 more minutes. The exterior should be somewhat firm to the touch while the interior remains tender. Remove from the oven and let rest for 2 minutes. This brief rest allows the glaze to set slightly and the tempeh to firm up, making it easier to serve. Step 13: Garnish and Serve Transfer the tempeh to a serving platter or individual plates. Drizzle any remaining pan sauce over the top. Garnish generously with the reserved dark green scallion slices, toasted sesame seeds, fresh cilantro, and crushed peanuts if desired. Serve with lemon wedges and chili oil on the side.

Expert Tips for Perfect Results

1. Don't Skip the Drying Step The most common mistake is insufficient drying. Moisture is the enemy of browning. After cutting and especially after any steaming, pat the tempeh pieces very thoroughly with paper towels, even pressing gently to encourage moisture release. Properly dried tempeh will brown beautifully; damp tempeh will steam instead. 2. Blanching Isn't Mandatory but Highly Recommended Many tempeh recipes skip blanching, but this step removes bitter compounds and opens the structure for better marinade absorption. The 10-minute investment dramatically improves the final result. If time is limited, skip this step but add 2-3 minutes to the final baking time. 3. Toast Your Spices Pre-toasting the five-spice powder and Sichuan peppercorns intensifies their flavors dramatically. Dry-toast in a small skillet over medium heat for 30-45 seconds, moving constantly, until fragrant. Don't overdo it or the spices become acrid. Let cool slightly before using. 4. Understand the Maillard Reaction The browning you see on the tempeh edges isn't just color—it's the Maillard reaction creating hundreds of new flavor compounds. Don't rush the baking time or reduce oven temperature. The higher heat is essential for this flavor development. 5. Balance the Glaze The marinade should be balanced between salty (soy sauce), savory (oyster sauce), sweet (maple syrup), and tangy (vinegar). Taste it before baking. Too much salt will overwhelm; too much sweetness becomes cloying. Adjust any component by ¼ teaspoon increments before marinating the tempeh. 6. Know Your Oven Oven temperatures vary significantly. If your oven runs hot, check the tempeh at 15 minutes. If it runs cool, don't be surprised if it needs 20-22 minutes. An oven thermometer provides invaluable information for consistent results.

Variations and Adaptations

Variation 1: Spicy Szechuan Tempeh (四川麻辣烤天贝) Increase the Sichuan peppercorns to 1 teaspoon and add 1-2 teaspoons of chili flakes to the marinade. Include 1 tablespoon sambal oelek in the paste. Serve with extra chili oil and fresh Thai bird's eye chilies for a dish with serious numbing heat and spice. Variation 2: Garlic and Black Bean Tempeh (豆豉蒜烤天贝) Add 2 tablespoons Chinese black bean paste (豆豉) to the marinade instead of oyster sauce, and increase garlic to 7 cloves. The deep, fermented flavor of black beans creates a more complex, umami-rich dish. This version is less sweet and more savory. Variation 3: Honey Soy Glazed Tempeh (蜂蜜酱油烤天贝) Replace the maple syrup with 1½ tablespoons honey, and add 1 tablespoon rice vinegar to the marinade. Reduce the five-spice to ½ teaspoon and add 1 teaspoon of whole star anise instead of powdered. This creates a sweeter, less spiced version with a glossy, translucent glaze. Variation 4: Tempeh with Mushrooms and Greens (蘑菇绿叶烤天贝) Add 8 ounces sliced shiitake mushrooms and 4 cups loosely packed bok choy or gai lan to the baking dish. The vegetables cook alongside the tempeh, absorbing the glaze. Add 2-3 minutes to cooking time since vegetables need longer than tempeh. Variation 5: Crispy Panko-Crusted Tempeh (裹粉烤天贝) After marinating the tempeh, dredge each piece in a mixture of panko breadcrumbs, sesame seeds, and the five-spice powder. Arrange on the baking dish but don't drizzle with the full marinade—instead, use only half, ensuring the coating crisps rather than softens. This creates an extra-crispy exterior while maintaining a tender interior.

Storage Instructions

Refrigerator Storage

Leftover baked tempeh keeps beautifully in an airtight container for up to 5 days. The flavors actually improve as the tempeh continues to absorb the glaze. Serve cold in salads, slice and add to sandwiches, or reheat gently.

Freezing

Baked tempeh freezes well for up to 3 months. Freeze in a single layer on a baking sheet, then transfer to freezer bags once solid. Alternatively, freeze in small portions in ice cube trays of the pan sauce.

Reheating Methods

Oven Reheating (Best): Place in a 350°F oven for 5-7 minutes until warmed through and slightly re-crisped. Cover loosely with foil to prevent over-browning. Skillet Reheating: Heat a skillet over medium heat, add the tempeh with a splash of broth, and warm for 2-3 minutes per side until heated through. Microwave (Quick): Microwave covered for 1-2 minutes, but this method won't restore crispiness to the exterior.

Using Leftovers Creatively

Crumble cold baked tempeh into salads for added protein and texture. Slice thin and use in sandwiches or grain bowls. Chop into ½-inch pieces and add to fried rice. The intense flavor means small portions go a long way.

Serving Suggestions

Traditional Pairing: Serve with steamed jasmine rice and a simple vegetable side like steamed bok choy, broccoli, or gai lan tossed with garlic and sesame oil. Meal Bowl: Serve over jasmine or brown rice with sautéed vegetables (mushrooms, peppers, snap peas) and a drizzle of the remaining pan sauce. Light Lunch: Serve at room temperature on mixed greens with a light vinaigrette, cucumber slices, and sesame seeds for a composed salad. Appetizer Option: Cut into 1-inch cubes and serve on toothpicks with a small bowl of chili oil for dipping at parties or gatherings. Noodle Dish: Toss sliced baked tempeh with fresh or cooked noodles, steamed vegetables, and a bit of the pan sauce for a quick noodle bowl. Sandwich Filling: Layer sliced tempeh on toasted bread with cucumber, cilantro, and a drizzle of chili oil for a delicious vegetarian sandwich.

Frequently Asked Questions

Q: Is tempeh vegan? Can I use a vegan substitute for oyster sauce? A: Yes, tempeh is vegan (made from fermented soybeans). For a fully vegan marinade, replace oyster sauce with mushroom sauce (widely available in Asian markets) or add 1 tablespoon of soy sauce plus 1 teaspoon of miso paste to the marinade. The result will be slightly less rich but still delicious. Q: Where do I buy tempeh, and does quality matter? A: Tempeh is found in the refrigerated section near tofu at most natural food stores and increasingly at conventional supermarkets. Quality absolutely matters—organic, non-GMO tempeh from specialty producers has superior flavor to mass-produced versions. Brands like Lightlife, Local Tempeh Company, or WholeSoy produce excellent tempeh. Frozen tempeh is perfectly acceptable and often fresher than refrigerated versions. Q: My tempeh came out tough and chewy. What went wrong? A: Tempeh naturally has a firmer texture than tofu, but it shouldn't be tough. Overcooked tempeh becomes increasingly chewy. Don't exceed 20 minutes of baking, and if not blanching beforehand, reduce oven temperature to 400°F and increase baking time by 2-3 minutes for more gentle cooking. Q: Can I marinate the tempeh overnight? A: Yes, marinating for 4-8 hours in the refrigerator will result in more deeply flavored tempeh. The extended marinating time allows greater flavor penetration. However, 10 minutes provides excellent results for the time-pressed cook. Q: Can I cook this on a stovetop instead of baking? A: Yes, you can pan-fry the marinated tempeh in a skillet with a bit of oil over medium-high heat for 3-4 minutes per side, then finish with a glaze in a saucepan. However, baking provides more even browning and requires less attention than stovetop cooking. Q: How can I make this crispy on the outside while staying tender inside? A: Pat the tempeh extremely dry before marinating, blanch it first to firm up the interior, and ensure your oven is properly preheated. The combination of these steps creates a crispy exterior through browning while the interior stays tender. Some cooks prefer dredging in panko breadcrumbs (see Variation 5) for extra crispiness. Q: Can I use this tempeh in other dishes? A: Absolutely. The baked tempeh works wonderfully crumbled over rice bowls, added to noodle dishes, layered in sandwiches, or chopped into salads. A batch made on Sunday can be incorporated into several different meals throughout the week.

Affiliate Disclosure

This page contains affiliate links to recommended cookware and specialty ingredients. We only recommend products we genuinely use and believe will enhance your cooking experience. Your purchases through these links support our content creation at no additional cost to you. Essential Equipment and Ingredients for This Recipe: Shop Tempeh - Organic (Amazon) Shop Five-Spice Powder (Amazon) Shop Sichuan Peppercorns (Amazon) Shop Oyster Sauce - Vegetarian (Amazon) Shop Shaoxing Wine (Amazon) As an Amazon Associate, we earn from qualifying purchases at no extra cost to you.

Ingredient Substitution Guide

Whether you're working around dietary restrictions, allergies, or simply using what's available in your kitchen, these substitutions work well in this chinese preparation:

Chickpeas (smashed): Partially mash canned chickpeas for a chunky, protein-rich substitute. Works especially well in stir-fries and grain bowls.

Seitan: Similar chewy texture but made from wheat gluten. Not suitable for those with celiac disease or gluten sensitivity.

Black bean patties: Mash and form into the same shapes as your tempeh cuts. Add a tablespoon of vital wheat gluten for better binding.

Thick-sliced portobello: Scrape out gills and slice into strips. Portobellos provide meaty umami but won't hold shape as well as tempeh.

When substituting, always taste and adjust seasoning as you go. Different proteins and ingredients absorb and carry flavors differently, so what works perfectly with tempeh may need tweaking with your substitute.

Common Mistakes to Avoid

Even experienced cooks stumble with baked tempeh. Here are the pitfalls to watch for:

Skipping the resting period: Removing food from the oven and cutting immediately loses juices. Rest proteins for 5-10 minutes, covered loosely with foil.

Using a cold baking dish: A room-temperature or preheated pan helps food start cooking immediately, leading to better browning and more even results.

Not preheating the oven fully: An oven that says it's ready often needs another 10-15 minutes to stabilize. Use an oven thermometer to verify the actual temperature.

Opening the door too frequently: Each time you open the door, temperature drops 25-50°F. Use the oven light to check progress and only open when truly necessary.

Using the wrong rack position: The center rack provides the most even heat. Top rack is for broiling and browning; bottom rack is for crispy bottoms on pizza and bread.

Avoiding these common errors will dramatically improve your results. The difference between good and great often comes down to these small details that many cooks overlook.

Make-Ahead and Meal Prep Tips

This recipe is excellent for meal preparation. Here's how to get the most out of your batch cooking:

Refrigerator storage: 5-7 days in an airtight container. Tempeh reheats beautifully. Pan-sear for 1-2 minutes per side or microwave for 30-45 seconds. It maintains its texture better than most proteins.

Freezer storage: Up to 3 months. Marinated tempeh intensifies in flavor over several days in the fridge. Prepare extra and let it develop complexity until needed.

Batch cooking strategy: Steam a block of tempeh at the start of the week to remove bitterness, then slice and marinate portions for different meals.

Reheating for Best Results

The biggest mistake in meal prep is aggressive reheating that overcooks the protein. Tempeh reheats beautifully. Pan-sear for 1-2 minutes per side or microwave for 30-45 seconds. It maintains its texture better than most proteins. For packed lunches, consider bringing components separately and assembling fresh. The texture stays better when sauces and garnishes are added at eating time rather than stored together.

Seasonal Adaptations

Chinese culinary philosophy deeply respects seasonal eating. Spring calls for delicate greens like pea shoots and Chinese chives. Summer dishes feature cooling ingredients like cucumber, mung bean, and bitter melon to balance body heat. Autumn celebrates lotus root, taro, and persimmons alongside harvest moon traditions. Winter cooking emphasizes warming ingredients — ginger, lamb, and rich broths that nourish according to Traditional Chinese Medicine principles. Adapting this recipe to the seasons doesn't just improve flavor — it often reduces cost since in-season produce is more abundant and affordable. Visit your local farmers' market for the freshest seasonal ingredients that will elevate this dish.

Scaling This Recipe

Need to feed more people or cooking for just yourself? Here's how to adjust:

Acid ingredients (citrus juice, vinegar) should be added conservatively when scaling up. Too much acid overwhelms other flavors more quickly than salt or spice.

Seasoning does not scale linearly. When doubling, start with 1.5 times the seasoning and adjust to taste. When halving, use about 60% of the original amount.

For doubling, use a larger vessel rather than cooking two batches when possible. Proteins cook more evenly in a single batch with proper spacing.

When halving this recipe, keep cooking temperature the same but reduce time by about 25%. Less food means less thermal mass, so it heats through faster.

As a general rule, taste frequently when scaling. Your palate is the best guide for getting the balance right at any batch size.

---

*Last updated: 2026-01-19. Originally published: 2025-12-20*