Savory Tempeh Nuggets

Name: Savory Tempeh Nuggets
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 1 (8-ounce / 227g) block tempeh ((see Note 1)); 1 ½ tbsp (21g) avocado oil ((or other high-heat oil)); Kosher salt; 1 tbsp (17g) soy sauce ((or tamari if gluten-free)); 2 tsp freshly squeezed lime juice

Tempeh is an underrated plant-based protein that's just as versatile and tasty as tofu, if you know how to cook it right. And one of my favorite ways to cook it is these Savory Tempeh Nuggets: crumble, pan-fry, and toss with soy sauce and lime juice for crispy, flavorful bites that are perfec...

⏱ 17 min 🔨 Prep 5min 🔥 Cook 12min 📊 Easy 🍽 2 servings 👁 12

Ingredients

2 servings

1 (8-ounce / 227g) block tempeh ((see Note 1))
1 ½ tbsp (21g) avocado oil ((or other high-heat oil))
Kosher salt
1 tbsp (17g) soy sauce ((or tamari if gluten-free))
2 tsp freshly squeezed lime juice

Instructions

Use your hands to crumble the tempeh into very small pieces, ideally around the size of a pine nut (the smaller the pieces, the crispier the tempeh gets).
Open some windows for ventilation and line a large cutting board or plate with a few paper towels.
Heat a nonstick frying pan with the avocado oil over medium-high heat until it just starts to lightly smoke. Add the crumbled tempeh pieces and arrange them in a single layer.
Cook for 2 minutes undisturbed, then toss. Cook for 6 to 8 more minutes, stirring every 1 ½ to 2 minutes, until mostly golden brown and crisp (some pieces will get brown before others, that’s okay). If needed, lower the heat to medium to prevent burning.
Transfer the tempeh to the paper-towel lined surface to blot out excess oil and season with a couple pinches of salt. Once the tempeh has cooled off a bit, transfer it to a bowl. Add in the soy sauce and the lime juice. Toss to coat the tempeh.

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