Air Fryer Tempeh Recipe

Why I’ll Love This Recipe

I love how quickly this recipe comes together with minimal ingredients and cleanup. I appreciate that the air fryer creates a crispy texture without deep frying, and I can easily customize the marinade or seasonings to suit different meals. I also enjoy that tempeh is rich in plant-based protein, making this recipe both filling and nutritious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 ounces tempeh
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• ½ teaspoon salt (optional, depending on the soy sauce)
• 1 teaspoon sesame oil (optional)

Directions

1. I cut the tempeh into cubes, strips, or triangles, depending on how I plan to serve it.
2. I steam the tempeh for about 10 minutes to reduce any bitterness, then let it cool slightly.
3. I whisk together the soy sauce, olive oil, maple syrup, garlic powder, smoked paprika, onion powder, black pepper, and sesame oil if I am using it.
4. I toss the tempeh in the marinade and let it sit for 15–30 minutes so it absorbs the flavors.
5. I preheat my air fryer to 375°F (190°C).
6. I arrange the marinated tempeh in a single layer in the air fryer basket.
7. I cook it for 10–12 minutes, shaking the basket halfway through, until the tempeh is golden brown and crispy around the edges.
8. I serve it immediately while it is warm and crisp.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Marinating Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes

Variations

I sometimes replace the maple syrup with honey if I am not making a vegan meal. I also enjoy adding sriracha or cayenne pepper for extra heat, or seasoning the tempeh with Cajun spice, curry powder, or Italian herbs for different flavor profiles. When I want an Asian-inspired version, I mix in grated ginger and a splash of rice vinegar with the marinade.

Storage/Reheating

I store leftover tempeh in an airtight container in the refrigerator for up to 4 days. When I want to enjoy it again, I reheat it in the air fryer at 350°F (175°C) for 3–5 minutes until it becomes warm and crispy. I can also freeze the cooked tempeh for up to 2 months and reheat it directly from frozen with a few extra minutes in the air fryer.

FAQs

Do I need to steam tempeh before air frying it?

I usually steam it because it helps reduce any natural bitterness and allows the tempeh to absorb the marinade more effectively.

Can I skip the marinade?

I can, but I find that marinating gives the tempeh much more flavor and helps it develop a delicious caramelized exterior.

Is air-fried tempeh healthy?

I like this recipe because it uses very little oil while providing plenty of plant-based protein, fiber, and nutrients.

Can I use different seasonings?

Absolutely. I enjoy experimenting with barbecue seasoning, taco spices, lemon pepper, or Mediterranean herbs depending on the meal I am preparing.

What can I serve with air fryer tempeh?

I like serving it with rice bowls, quinoa, roasted vegetables, salads, wraps, noodles, or inside sandwiches and tacos for an easy, protein-rich meal.

Conclusion

I always enjoy making Air Fryer Tempeh because it is quick, flavorful, and incredibly versatile. I appreciate how the air fryer creates a perfectly crisp texture while keeping the inside tender, making it an excellent addition to countless meals. Whether I prepare it for lunch, dinner, or meal prep, it is a recipe I return to again and again.

Air Fryer Tempeh Recipe

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This Air Fryer Tempeh is crispy on the outside, tender on the inside, and packed with savory, smoky flavor. It’s an easy, protein-rich recipe that’s perfect for salads, grain bowls, wraps, sandwiches, or as a satisfying snack.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Air Fry
• Cuisine: American
• Diet: Vegan

Ingredients

• 8 ounces tempeh
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt (optional, depending on the soy sauce)
• 1 teaspoon sesame oil (optional)

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Instructions

1. Cut the tempeh into cubes, strips, or triangles.
2. Steam the tempeh for about 10 minutes to reduce bitterness, then let it cool slightly.
3. Whisk together the soy sauce, olive oil, maple syrup, garlic powder, smoked paprika, onion powder, black pepper, and sesame oil if using.
4. Toss the tempeh in the marinade and let it marinate for 15–30 minutes.
5. Preheat the air fryer to 375°F (190°C).
6. Arrange the marinated tempeh in a single layer in the air fryer basket.
7. Air fry for 10–12 minutes, shaking the basket halfway through, until the tempeh is golden brown and crispy around the edges.
8. Serve immediately while warm and crispy.

Notes

• Steaming the tempeh helps reduce bitterness and improves flavor absorption.
• Replace maple syrup with honey if a vegan recipe is not required.
• Add sriracha, cayenne pepper, grated ginger, rice vinegar, Cajun seasoning, curry powder, or Italian herbs to customize the flavor.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat in a 350°F (175°C) air fryer for 3–5 minutes to restore crispness.
• Freeze cooked tempeh for up to 2 months and reheat directly from frozen with a few extra minutes in the air fryer.

Nutrition

• Serving Size: 1 serving
• Calories: 210 kcal
• Sugar: 4 g
• Sodium: 470 mg
• Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 13 g
• Fiber: 5 g
• Protein: 14 g
• Cholesterol: 0 mg