Tempeh soaks up the flavors of miso and coconut for a perfect balance of sweet and savory.
This miso coconut tempeh was inspired by a creamy coconut and gochujang lentil dish and adapts those comforting flavors to tempeh for a hearty, plant-based main.
Table of Contents
- Ingredients
- Instructions
- Storage
- FAQ
- Miso Coconut Tempeh Recipe
Ingredients
- Tempeh (about 8 oz / 225 g)
- Onion, diced (about 1/2 cup / 75 g)
- Fresh ginger, minced (about 1/2 tbsp)
- Garlic, minced (1 large clove)
- Oyster or other mushrooms (about 6 oz / 170 g)
- Bell pepper, sliced (about 5 oz / 140 g)
- Coconut milk (1 14-oz can)
- Miso paste (about 2 tbsp / 40 g)
- Soy sauce (for marinade and finishing)
- Coconut sugar (about 1/2 tbsp)
- Lime juice (from 1 lime)
Instructions
- Prepare the tempeh: Slice tempeh into triangles or bite-sized pieces. If you find tempeh bitter, steam it for 10 minutes first to mellow the flavor.
- Marinate: Whisk a simple marinade of oil, soy sauce and a little garlic powder. Toss the steamed or raw tempeh in the marinade and let it sit for about 30 minutes.
- Bake or air-fry: For a crisp exterior, bake at 425°F (220°C) for 10 minutes, flip, then bake another 10 minutes until golden. To air-fry, cook at 390°F (200°C) for 12–15 minutes, flipping halfway through.
- Sauté aromatics and vegetables: Heat coconut oil in a skillet over medium heat. Add onion, ginger and garlic and cook until softened and lightly browned (about 4–6 minutes). Add mushrooms and cook 2 more minutes, then add bell pepper and cook an additional 3–4 minutes until slightly tender.
- Make the sauce: Turn heat to medium-high and add miso paste, coconut milk and coconut sugar to the pan. Stir well, using the back of a wooden spoon to dissolve the miso into the coconut milk so the sauce becomes smooth.
- Simmer with tempeh: Bring the sauce to a gentle simmer and cook 8–10 minutes until it thickens slightly. Add the baked tempeh and warm through. Taste and adjust seasoning, stirring in a splash of soy sauce and the lime juice just before serving.
- Serve: Garnish with sliced scallions, cilantro, slivered almonds and red pepper flakes if desired. Serve over steamed rice, noodles or greens.
Storage
Store leftover miso coconut tempeh in an airtight container in the refrigerator for up to 5 days. It can be frozen, though the texture of tempeh and vegetables may soften after thawing. Reheat gently in a pan over medium heat or microwave until warmed through.
FAQ
Yes. Press the tofu to remove excess water, toss with a little potato starch or cornstarch, then bake or air-fry until crispy before adding to the sauce.
Absolutely. Swap in vegetables you have on hand—zucchini, snap peas, broccoli or carrots all work. Adjust cooking times for firmer vegetables like carrots or root vegetables.
If you try this Miso Coconut Tempeh, I’d love to hear how it turned out. Leave a comment or share a photo on social media with your feedback and any tweaks you made.
Miso Coconut Tempeh
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- Author: Lisa Kitahara
Description
Rich coconut milk and savory miso create a silky sauce that the tempeh soaks up. Combined with sautéed mushrooms, peppers and bright lime, this dish balances creamy, salty and tangy flavors for a satisfying plant-based meal.
Ingredients
Marinade
- 1 tbsp oil
- 2 tbsp soy sauce
- 1 tsp garlic powder
- 8 oz (227 g) tempeh
Rest of ingredients
- 1/2 tbsp coconut oil
- 1/2 cup (75 g) onion, diced
- 1/2 tbsp minced ginger
- 1 large garlic clove, minced
- 6 oz (170 g) oyster mushrooms
- 5 oz (140 g) bell pepper, sliced
- 2 tbsp (about 40 g) miso paste
- 1/2 tbsp soy sauce
- 1/2 tbsp coconut sugar
- 1 14-oz can coconut milk
- Juice of 1 lime
For serving (optional)
- Scallions
- Cilantro
- Slivered almonds
- Red pepper flakes
Instructions
- Cut tempeh into triangles and steam for 10 minutes if desired to reduce bitterness.
- Whisk the marinade and combine with tempeh in a shallow dish; marinate 30 minutes.
- Bake at 425°F (220°C) for 10 minutes, flip, then bake another 10 minutes until crispy. Alternatively air-fry at 390°F (200°C) for 12–15 minutes, flipping once.
- Heat coconut oil in a pot over medium heat. Add onion, ginger and garlic and cook until browned, about 5 minutes. Add mushrooms and cook 2 minutes more, then add peppers and cook 3–4 minutes.
- Increase heat to medium-high and add miso, coconut milk and coconut sugar. Stir well to dissolve the miso into the sauce.
- Simmer 8–10 minutes until sauce thickens slightly. Add tempeh to warm through, then turn off heat and stir in soy sauce and lime juice. Garnish and serve with rice.