Vegan Recipe: Crispy Crumbled Tempeh With Sweet Miso Glaze
Although you’re probably most familiar with miso as a soup ingredient, it also makes an incredibly delicious and complex base for sauces. Some miso sauces are exotic alternatives to boring marinara, while others bring out the sweet, earthy flavor of roasted vegetables.
Here, I use a miso sauce in a quick and easy tempeh recipe that I like to make when I’m craving something salty and complex but don’t want to spend much time in the kitchen.
Crispy Crumbled Tempeh With Sweet Miso Glaze
- 1/2 cup light (white or yellow) miso
- 1/2 cup mirin
- 2 tablespoons coconut oil
- 16 ounces tempeh
To make the glaze, whisk together the miso and mirin in a small bowl until smooth.
Heat the oil in a large skillet over medium-high. Use your fingers to crumble the tempeh into the hot oil. Cook, stirring frequently, until the tempeh is browned and crisp on all sides, five to seven minutes. When the tempeh is done, turn off the heat and add the miso glaze. Stir thoroughly.
Mix the tempeh with any cooked rice, grain, or Asian-style noodles. Or get creative! Crumbled tempeh is great in vegan sushi rolls, in wraps, and on top of green salads.
Image courtesy of kavandem via a Creative Commons license.