Chinese Broiled Tempeh with Soy-Ginger Glaze

Wok hei is everything. Every family has their version of broiled 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

For the Tempeh and Preparation

2 packages tempeh (about 14 ounces each), cut into 1-inch thick planks

3 tablespoons neutral oil (vegetable or peanut oil)

1 teaspoon salt

1/2 teaspoon white pepper

For the Glaze

1/3 cup soy sauce (preferably Chinese brand)

3 tablespoons rice vinegar

3 tablespoons honey or maple syrup

2 tablespoons sesame oil

2 tablespoons mirin or rice wine

4 cloves garlic, minced very fine

1 tablespoon fresh ginger, minced very fine

1 teaspoon Sichuan peppercorns, ground

1/4 teaspoon white pepper

1 dried red chili or 1/2 teaspoon chili flakes

1 tablespoon water

1.5 teaspoons cornstarch mixed with 1 tablespoon water

1/4 teaspoon sesame oil (for finishing)

For Garnish

2 scallions, cut into 1-inch pieces

2 tablespoons sesame seeds (white, black, or mixed)

1 tablespoon chopped fresh cilantro

1/4 teaspoon Sichuan peppercorn powder

1 tablespoon roasted cashews, roughly chopped

1 fresh red chili, thinly sliced (optional)

Optional Additions

1 teaspoon fermented black beans (douchi), rinsed and lightly mashed

1/2 teaspoon white miso paste

1/4 teaspoon Chinese five-spice powder

Equipment Needed

Sharp knife for cutting tempeh

Large mixing bowl

Small saucepan

Broiler-safe rimmed baking sheet or cast iron skillet

Paper towels

Measuring cups and spoons

Wooden spoon

Heat-resistant spatula

Small bowl for mixing glaze

Oven mitts

Serving platter

Fine mesh strainer (optional, for straining fried aromatics)

Instructions

Step 1: Prepare and Blanch the Tempeh (8 minutes)

Remove tempeh from packaging. Cut each package into 1-inch thick planks, creating rectangles or squares. You should have about 8-10 pieces total, depending on package shape. Bring a large pot of lightly salted water to a boil. Add tempeh planks and simmer for 8 minutes. This blanching step removes any bitterness inherent to raw tempeh and slightly softens the dense texture, allowing it to absorb the glaze more effectively. The tempeh should be tender but still hold its shape. Remove using a slotted spoon and lay on paper towels to cool and dry completely.

Step 2: Prepare the Glaze (3 minutes)

In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, mirin, and water. Ensure the honey is fully dissolved and no lumps remain. Add minced garlic, ginger, ground Sichuan peppercorns, white pepper, and dried chili. Mix thoroughly. In a separate small bowl, create a slurry by whisking cornstarch with water until completely smooth—no lumps should remain. Set both aside.

Step 3: Arrange on Broiler Pan (2 minutes)

Pat the cooled tempeh completely dry with paper towels. Moisture on the surface interferes with browning and caramelization. Arrange tempeh planks on a broiler-safe rimmed baking sheet or cast iron skillet in a single layer, not overlapping. If your skillet is small, work in batches rather than overcrowding—proper air circulation is essential for even cooking and browning. Lightly brush or drizzle the top surface of each tempeh plank with neutral oil, about 1 teaspoon per plank total. Season lightly with salt and white pepper. The oil creates the crispy, caramelized exterior you're seeking.

Step 4: Broil First Side (8-10 minutes)

Preheat your broiler to high. Place the baking sheet on the middle-to-upper rack of your broiler, about 6-8 inches from the heating element. Broil for 8-10 minutes, watching carefully. The tempeh should develop a golden-brown color with darker spots indicating proper caramelization. You're looking for the color of lightly toasted bread or caramel—rich and inviting but not black or burnt. If your broiler runs very hot, reduce cooking time to 6-8 minutes. If it runs cool, increase to 10-12 minutes. The exact time depends on your broiler's characteristics.

Step 5: Flip and Broil Second Side (6-8 minutes)

Carefully remove the baking sheet from the broiler using oven mitts—the pan will be extremely hot. Using a heat-resistant spatula, flip each tempeh plank. The browned side should now face down toward the pan. Lightly brush the newly exposed side with oil and season with salt and white pepper. Return to the broiler and cook the second side for 6-8 minutes, until matching the color and doneness of the first side. The tempeh should be golden-brown and fragrant. At this stage, the tempeh should feel slightly firm to the touch but give gently when pressed—no longer raw or dense, but not mushy either.

Step 6: Prepare Glaze on Stovetop (2 minutes)

While the tempeh broils for its second side, pour the glaze mixture into a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally. Once small bubbles break the surface, give the cornstarch slurry a final quick whisk to recombine (cornstarch settles), then slowly pour it into the simmering sauce while stirring constantly. The sauce should thicken visibly within 60-90 seconds, becoming glossy and darkening slightly as the cornstarch gelatinizes. Once thick enough to coat the back of a spoon, remove from heat and stir in the final 1/4 teaspoon sesame oil. Keep warm while finishing the tempeh.

Step 7: Apply Glaze (2 minutes)

Remove the broiler pan with the second-side-broiled tempeh from the oven. Using a pastry brush or spoon, generously brush or spoon the warm glaze over the top surface of each tempeh plank, ensuring even coverage. Some glaze will pool around the pieces—this is ideal and actually beneficial, as it will be reabsorbed as the tempeh rests.

Step 8: Final Broil (2-3 minutes)

Return the glazed tempeh to the broiler for an additional 2-3 minutes. This brief final broil caramelizes the glaze, creating a glossy, slightly sticky coating that clings to the tempeh. Watch carefully to prevent burning—the glaze can scorch quickly due to its sugar content.

Step 9: Rest and Set (2 minutes)

Remove from the broiler and let the tempeh rest for 2 minutes. This allows the glaze to set slightly and any residual heat to distribute evenly. The tempeh will firm up slightly as it cools, making it easier to transfer without the glaze sliding off.

Step 10: Plate and Garnish (3 minutes)

Transfer the glazed tempeh to a serving platter, arranging pieces attractively. Drizzle any remaining glaze from the pan over the top. Garnish generously with scallion pieces, sesame seeds, fresh cilantro, Sichuan peppercorn powder, and roasted cashews. Add thinly sliced fresh chili if using. The presentation should be beautiful and inviting, indicating the care taken in preparation.

6 Expert Tips for Perfect Chinese Broiled Tempeh

1. Never Skip the Blanching Step

Raw tempeh tastes bitter and dense, creating an unpleasant eating experience. Blanching removes bitterness and slightly softens the texture, allowing superior glaze absorption. Though it adds 10 minutes to total cooking time, this step is non-negotiable for excellent results. The difference between blanched and unblanched tempeh is dramatic and immediately apparent.

2. Dry Your Tempeh Thoroughly

Moisture is the enemy of browning and caramelization. After blanching, cool the tempeh completely, then pat very dry with paper towels. Any clinging water creates steam rather than the dry heat necessary for caramelization. Dry tempeh will brown beautifully and develop the appetizing golden color and slight crispness that makes this dish special.

3. Don't Overcrowd the Broiler Pan

Each piece of tempeh should have space around it. Overcrowding creates steam that prevents browning and produces a soft, pale product instead of the crispy, caramelized result you're seeking. If necessary, broil in two batches rather than cramming everything onto one pan. The extra 5-10 minutes is worth the superior final product.

4. Watch Your Broiler Carefully

Broilers are powerful and can char food quickly. Set a timer for the minimum suggested cooking time, then watch through the oven window during the final few minutes. The difference between perfect caramelization and burnt tempeh is often just 1-2 minutes. Every broiler behaves differently, so don't rely solely on timing.

5. Make Your Glaze Thick Enough

The cornstarch slurry is crucial for creating the glossy, clingy coating characteristic of professional Chinese dishes. If your glaze seems thin, let it simmer for 1-2 additional minutes to reduce and concentrate, or add another teaspoon of cornstarch mixed with water. The glaze should coat the back of a spoon thickly—if you draw a line through it with your finger, the line should remain visible.

6. Customize Your Aromatics

While garlic and ginger provide traditional foundation, you can adjust quantities based on preference. Prefer milder ginger? Use 1/2 tablespoon instead of 1 tablespoon. Love garlic? Increase to 5-6 cloves. Add 1/4 teaspoon white miso paste for additional umami depth, or 1 teaspoon fermented black beans (douchi) for funkier, more complex flavor. The recipe is flexible—make it your own.

5 Delicious Variations

Variation 1: Spicy Chili Oil Tempeh

Prepare the recipe as written but add an additional 1/2 teaspoon red pepper flakes and 1 additional dried chili to the glaze. After glazing, drizzle with 1-2 tablespoons homemade chili oil (made by infusing oil with dried chilies and Sichuan peppercorns). This creates a spicy, textured dish perfect for heat lovers, with the chili oil providing both flavor and beautiful visual appeal.

Variation 2: Black Garlic and Five-Spice Tempeh

Add 2 teaspoons white miso paste and 1/2 teaspoon Chinese five-spice powder to the glaze. Include 2 tablespoons of prepared black garlic (aged garlic), finely minced. This creates a deeper, more complex flavor profile inspired by Hunan cuisine. Black garlic contributes sweet, umami notes that elevate the entire dish.

Variation 3: Crispy Shallot Tempeh

Top the finished, glazed tempeh with 1/3 cup crispy fried shallots (available in Asian markets) and 2 tablespoons fried garlic chips. Add 1 tablespoon Sichuan peppercorn powder for additional numbing sensation. This creates outstanding textural contrast and concentrated flavor in every bite.

Variation 4: Soy-Balsamic Tempeh with Sesame

Replace rice vinegar with balsamic vinegar (use 2 tablespoons instead of 3, as balsamic is more concentrated). This creates a deeper, more wine-forward glaze inspired by modern Asian fusion. Finish with an extra drizzle of sesame oil and garnish with toasted sesame seeds for additional nuttiness.

Variation 5: Umami Bomb—Black Bean and Miso Tempeh

Add 1 tablespoon fermented black beans (douchi), 1 tablespoon white miso paste, and 2 teaspoons additional soy sauce to the glaze. Reduce the honey to 2 teaspoons. This creates an intensely flavorful, deeply umami dish that's almost meat-like in savory satisfaction. This variation is inspired by Cantonese cooking's emphasis on accumulated umami layers.

Storage and Make-Ahead Instructions

Refrigerator Storage

Leftover broiled tempeh keeps well for 3-4 days in an airtight glass container. The flavors actually improve slightly as the glaze continues permeating the tempeh. Reheat in a skillet over medium heat for 2-3 minutes per side, or in the microwave for 1-2 minutes at 70% power. Add a splash of sesame oil to revive the fragrance and gloss.

Freezer Storage

Broiled tempeh freezes excellently for up to 2-3 months. Cool completely before transferring to freezer-safe containers. To reheat from frozen, place directly in a skillet over medium heat, covered with a lid and with 2 tablespoons water, for 5-7 minutes, stirring once halfway through. The gentle heat preserves texture better than thawing first.

Make-Ahead Strategy

Prepare through Step 6 (after glazing but before final broil) up to 4 hours in advance. Store the glazed tempeh on a baking sheet, covered, in the refrigerator. When ready to serve, bring to room temperature for 15 minutes, then broil for the final 2-3 minutes as directed. This saves cooking time when entertaining or preparing components for meal prep.

Meal Prep Containers

Portion cooled tempeh into meal prep containers with rice and vegetables. These reheat beautifully in the microwave or on the stovetop. Perfect for next-day lunches or quick dinners during busy weeks. The glaze helps prevent drying during storage and reheating.

Serving Suggestions and Pairing Ideas

Over Steamed Rice

Serve the glazed tempeh over fluffy white rice, jasmine rice, or sticky rice. The rice absorbs any residual glaze from the plate, making every grain flavorful. This is the classic presentation, straightforward and satisfying.

With Noodles

Toss with freshly cooked lo mein, egg noodles, or ramen. The glaze clings beautifully to the noodles. Add blanched bok choy, gai lan, or broccoli for vegetables and additional textural interest.

In Asian Salads

Slice the broiled tempeh and serve over crisp greens with sesame dressing, shredded carrots, sliced cucumbers, and crispy fried onions. The warm tempeh wilts the greens slightly while its glaze creates an incredible dressing. Perfect for a light but satisfying meal.

In Lettuce Wraps

Dice or roughly chop the tempeh and serve in crisp butter lettuce or romaine leaves with fresh herbs like cilantro and mint, diced cucumber, and spicy mayo. Let guests customize their wraps with condiments.

As a Rice Bowl Component

Create a Buddha bowl with steamed rice, blanched vegetables, pickled vegetables, avocado slices, and the broiled tempeh. Drizzle with additional sesame oil and soy-vinegar dressing.

With Steamed Vegetables and Sauce

Serve alongside steamed bok choy, broccoli, or Chinese broccoli (gai lan). The mild vegetables balance the bold tempeh flavor. Drizzle everything with extra sesame oil and soy sauce just before serving.

5 Frequently Asked Questions

Q1: What exactly is tempeh and how is it different from tofu?

Tempeh is a fermented soybean product originating in Indonesia, made from whole cooked soybeans bound with a culture into a firm cake. Unlike tofu, which is pressed soy milk curd with a neutral flavor, tempeh has a firm, nutty flavor and chunky texture that closely resembles whole grains. Tempeh takes seasoning and browning beautifully, making it ideal for broiling, while tofu remains delicate and better suited to gentler preparations.

Q2: Can I make this recipe with tofu instead?

Yes, but the technique must change significantly. Press extra-firm tofu for several hours to remove moisture, cut into planks, and pat very dry. Tofu browns less readily than tempeh and tears more easily, so reduce broiling time to 6-8 minutes per side at slightly lower heat (350-375°F if your broiler allows temperature adjustment). The result will be different—more delicate and less crispy—but still delicious.

Q3: Where can I buy tempeh?

Tempeh is increasingly available in mainstream grocery stores, typically found in the refrigerated produce or natural foods section near tofu. Health food stores, Asian markets, and natural foods stores like Whole Foods carry multiple brands. Online sources include Amazon and specialty food websites. Common brands include Lightlife, Turtle Island, and StarFruit. Store tempeh in the refrigerator or freezer until use.

Q4: Is this recipe vegan?

Yes, this recipe is completely vegan. All ingredients are plant-based—no animal products are used. The glaze is made from soy sauce, rice vinegar, and plant-based sweeteners. The sesame oil and neutral cooking oils are plant-based. This makes it perfect for vegan diets and ideal for serving to mixed groups.

Q5: How can I make this recipe gluten-free?

Use tamari (gluten-free soy sauce) instead of regular soy sauce. Verify that mirin is gluten-free (many brands are, but always check the label). All other ingredients are naturally gluten-free. With these simple substitutions, the recipe is completely gluten-free and still delivers authentic Chinese flavors.

Nutritional Information

Per serving (approximately 220 calories):

Protein: 18g

Fat: 12g (mostly from sesame oil)

Carbohydrates: 14g

Fiber: 4g

Iron: 3mg (17% of daily value)

Calcium: 180mg

Tempeh provides exceptional plant-based protein with a complete amino acid profile, making this a truly nutritious and satisfying main dish.

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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:

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

Extra-firm tofu: Press for at least 30 minutes, then freeze overnight for a chewier, more tempeh-like texture. Thaw before cooking.

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

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

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 broiled tempeh. Here are the pitfalls to watch for:

Using a cold or wet pan: A preheated broiler pan helps food cook evenly. A wet or cold pan creates steam at the surface, preventing the char you want.

Using sugary marinades without caution: Sugar burns quickly under the broiler. Apply sweet glazes in the last 2-3 minutes only, or reduce sugar content in marinades.

Placing food too far from the element: Broiling works by intense direct heat from above. Position the rack 4-6 inches from the element for the best combination of browning and cooking through.

Walking away from the broiler: Broiling happens fast, and the line between perfectly charred and burnt is seconds. Stay in the kitchen and watch constantly.

Not preheating the broiler: Turn on the broiler at least 5 minutes before cooking. The element needs time to reach maximum temperature for proper charring.

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.

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:

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

If feeding a crowd, consider cooking components separately and assembling at serving time. This gives you more control and keeps textures intact.

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

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.