Air fryer recipe · Mains
Marinated Tempeh Steaks
Thick tempeh slices marinated in soy and ginger, air-fried until firm and golden brown.
- 22 minTotal time
- 185°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 355kcal
- 27.7 gprotein
- 21.2 gcarbs
- 20.5 gfat
- 0.2 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- tempeh250 g
- soy sauce3 tbsp
- ginger1 tsp grated
- garlic2 cloves
- maple syrup1 tbsp
- oil1 tbsp
Method
Slice the tempeh
Cut the tempeh block into steaks about 1 cm thick. Keeping every slice the same thickness means they cook and crisp at the same rate, so none is dry at the edge while another stays pale in the middle.
Make the marinade
Whisk the soy sauce, grated ginger, minced garlic, maple syrup and oil together in a shallow dish. The touch of maple syrup helps the surface caramelise to a deep brown, while the soy carries salt and flavour into the tempeh.
Marinate
Lay the tempeh steaks in the marinade and turn to coat both sides, then rest for 15 minutes. Tempeh is like a sponge, so this soak lets it drink in the savoury mix and stops the slices tasting plain inside.
Air fry
Arrange the steaks in a single layer in the basket and air fry at 185°C for 12 min, flipping once, until firm and golden brown. The gaps between them let hot air crisp every side rather than steam them soft.
