Sticky Ginger-Sesame Tempeh

Name: Sticky Ginger-Sesame Tempeh
Total time: 20 min
Yield: 2 to 3 servings
Cuisine: Asian
Ingredients: 1 lb fresh tempeh (cubed or sliced); 3 tbsp tamari; 1 tbsp fresh ginger, grated (squeeze pulp); 2 cloves garlic, minced; 2 tbsp rice vinegar; 1 tsp sesame oil; 2 tbsp neutral oil; 2 scallions, thin-sliced; 1 tbsp sesame seeds

June 19, 2026

Sticky Ginger-Sesame Tempeh is a soy-free tempeh dinner made with fresh, fermented chickpea tempeh instead of soy. A few simple swaps keep it gluten-free, too.

2 to 3 servings · About 20 min · Soy-free · Gluten-free option

Why fermented chickpea tempeh

We start with fresh, fermented chickpea tempeh instead of soy. The live culture (Rhizopus oligosporus) breaks the chickpeas down into something firm, nutty, and high in protein, with a porous texture that takes on seasoning beautifully.

Ingredients

1 lb fresh tempeh (cubed or sliced)
3 tbsp tamari
1 tbsp fresh ginger, grated (squeeze pulp)
2 cloves garlic, minced
2 tbsp rice vinegar
1 tsp sesame oil
2 tbsp neutral oil
2 scallions, thin-sliced
1 tbsp sesame seeds

Instructions

Glaze. Whisk tamari, ginger juice (squeeze grated ginger over bowl, discard pulp), garlic, and rice vinegar in small saucepan. Simmer over medium until reduced by half, ~5 min. Should coat a spoon.
Sear. Medium-high heat, oil shimmering. Sear tempeh 2 to 3 min per side.
Glaze and finish. Pour glaze into pan, it will spit. Toss quickly to coat. Remove from heat immediately. Finish with sesame oil, scallions, sesame seeds.

Chef note: Week-two tempeh, the extra funk plays beautifully with sesame. Excellent over rice or noodle bowls.

Make it with

This pairs with Bulgogi Tempeh Jerky. Start from a block of OG Raw Chickpea Tempeh (shop it here). Short on time? Reach for our heat-and-serve Quick Tempeh Stir-Fry.

Allergen swaps

Tamari → coconut aminos (soy-free); sesame oil + sesame seeds → toasted pumpkin seed oil + hemp seeds or sunflower seeds (sesame-free).

Frequently asked questions

Is Sticky Ginger-Sesame Tempeh soy-free?

Yes. Our tempeh is fermented from chickpeas, not soybeans, so this recipe is naturally soy-free. Check any packaged sauces or condiments if soy is a strict concern.

How do I make it gluten-free?

The tempeh itself is gluten-free. Use gluten-free bread, tamari, or noodles wherever the recipe calls for the standard version, and confirm any packaged sauces are gluten-free.