Tempeh soaks up the flavors of miso and coconut for a perfect balance of sweet and savory.

This miso coconut tempeh was inspired by my creamy coconut gochujang lentils.


  • tempeh
  • onion
  • ginger
  • garlic
  • mushrooms
  • bell pepper
  • coconut milk
  • miso paste
  • soy sauce
  • sugar
  • lime juice


  1. Prepare tempeh: slice into triangles or desired shape and marinate. If you find tempeh to be bitter, you can steam it prior.
  2. Bake: bake the tempeh until crispy.
  3. Cook vegetables: Fry the aromatics and then sauté the mushrooms and peppers.
  4. Simmer: Add the miso, coconut milk, coconut sugar and tempeh and simmer until thickened.


Miso coconut tempeh is best served fresh, but can be kept in an airtight container for up to 5 days in the refrigerator. While it can also be frozen, the texture of the tempeh and vegetables will slightly change. To reheat leftovers, microwave until warm or re-heat in a pan.


Can I make this with tofu?

Yes! I recommend coating the tofu with a little potato starch first and then baking to make it crispy.

Can I use other vegetables?

Yes, use any vegetables you have on hand. Adjust cooking time based on the type of vegetable. For example, root vegetables will take a little longer to cook.

If you recreate this Miso Coconut Tempeh recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Miso Coconut Tempeh

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Tempeh soaks up the flavors of miso and coconut for a perfect balance of sweet and savory.


Units Scale


  • 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 cloves, minced
  • 6 oz (170 g) oyster mushrooms
  • 5 oz (140 g) bell pepper
  • 2 tbsp (40 g) miso paste
  • 1/2 tbsp soy sauce
  • 1/2 tbsp coconut sugar
  • 1 14 oz can coconut milk
  • 1 lime, juice

for serving (optional)

  • scallions
  • cilantro
  • slivered almonds
  • red pepper flakes


  1. Cut tempeh into triangles and place in steamer basket, and steam for 10 minutes.
  2. In a bowl, whisk together marinade. Add to a shallow bowl and marinate for 30 minutes.
  3. Bake at 425 for 10 minutes. Flip and bake for 10 minutes or until crispy. To air fry, cook at 390 for 12-15 minutes flipping half way.
  4. Heat oil in a pot over medium. Once hot, add onions, ginger, garlic and fry until browned (about 5 minutes). Add mushrooms and cook for another 2 minutes. Add the peppers and cook for another 4 minutes.
  5. Turn the heat up to medium high. Add miso, coconut milk and coconut sugar, and stir. Use the back of a wooden spatula to dissolve the miso paste well.
  6. Bring to a simmer and cook for 8-10 minutes. Add tempeh and cook until heated through. Turn off the heat and stir in soy sauce and lime juice at the end. Garnish with scallions, cilantro, red pepper flakes and slivered almonds. Serve with rice and enjoy!


About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. Hi Lisa! This looks so good – excited to make it. I may be missing this but what ingredients are for the marinade? Thank you!!