Air Fryer Tempeh
Air Fryer Tempeh features tempeh strips marinated in soy sauce, maple syrup, and sesame oil; air fry at 400°F for 12 minutes until crispy and caramelized.
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Method
- 1
Steam tempeh for 10 minutes to remove bitterness (or simmer in water).
- 2
Slice into 1/4-inch strips. Marinate in soy sauce, maple syrup, rice vinegar, sesame oil, garlic powder, and paprika for 15 minutes.
- 3
Air fry at 400°F for 10-12 minutes, flipping halfway, until crispy and caramelized.
- 4
Brush with remaining marinade during the last 2 minutes.
- 5
Serve over rice with avocado, pickled veggies, and sriracha.
Pro tip. Steaming tempeh first is essential — it removes the bitter taste that turns people off. The marinade caramelizes into a glaze at high heat. Tempeh has more protein than tofu and holds its shape beautifully. Slice thin for maximum crispiness.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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