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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!