📝 About This Recipe
Transform humble fermented soybeans into a snackable masterpiece with these ultra-crispy, protein-packed tempeh strips. Marinated in a savory blend of maple, soy, and smoked paprika, these strips achieve a perfect 'snap' in the air fryer without the need for deep frying. Whether you are a lifelong vegan or a curious carnivore, the deep nutty flavor and satisfying crunch of this Indonesian-inspired dish will make it a permanent fixture in your weekly rotation.
🥗 Ingredients
The Star Ingredient
- 8 ounces Organic Tempeh (cut into 1/2-inch thick strips)
- 2 cups Water (for steaming)
The Umami Marinade
- 3 tablespoons Soy Sauce or Tamari (use Tamari for gluten-free)
- 1 tablespoon Apple Cider Vinegar (adds a necessary bright tang)
- 1 tablespoon Maple Syrup (helps with caramelization)
- 1/2 teaspoon Liquid Smoke (hickory or mesquite flavor)
- 1 tablespoon Olive Oil (plus extra for spraying)
Dry Spice Blend
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Cornstarch (the secret for extra crispiness)
For Garnish
- 1 tablespoon Fresh Chives (finely chopped)
- 1 teaspoon Toasted Sesame Seeds
👨🍳 Instructions
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1
Slice the tempeh block in half, then slice into 1/2-inch thick strips. To remove any inherent bitterness, place a steamer basket in a pot with an inch of water, bring to a boil, and steam the strips for 10 minutes.
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2
Remove the tempeh from the steamer and pat it thoroughly dry with a clean kitchen towel. This step is crucial for the marinade to penetrate the soy protein.
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3
In a shallow wide dish or a gallon-sized silicone bag, whisk together the soy sauce, apple cider vinegar, maple syrup, liquid smoke, and olive oil.
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4
Place the warm tempeh strips into the marinade. Gently toss to coat, ensuring every side is covered. Let it sit for at least 30 minutes at room temperature, or up to 4 hours in the fridge for deeper flavor.
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5
In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, black pepper, and cornstarch.
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6
Preheat your air fryer to 375°F (190°C) for about 3-5 minutes.
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7
Remove the tempeh from the marinade, letting any excess liquid drip off. Sprinkle the dry spice blend over the strips, tossing gently until they have a light, even coating.
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8
Lightly grease the air fryer basket with a high-heat oil spray (like avocado oil).
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9
Arrange the tempeh strips in the basket in a single layer. Do not crowd them; air must circulate around each strip to create a crunch.
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10
Air fry at 375°F for 12-15 minutes. At the 7-minute mark, pull the basket out and flip each strip carefully using tongs.
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11
Check the strips at 12 minutes. They should be deep golden brown and firm to the touch. If you prefer them even crunchier, add 2-3 more minutes.
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12
Remove from the air fryer and let them rest for 2 minutes; they will continue to crisp up as they slightly cool.
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13
Garnish with fresh chives and toasted sesame seeds while still warm, then serve immediately with your favorite dipping sauce.
💡 Chef's Tips
Steaming the tempeh first is non-negotiable; it opens up the 'pores' of the soy to soak up marinade and removes the bitter fermented aftertaste. If your tempeh feels too dry after marinating, add a tiny splash of oil before tossing in the cornstarch to help the coating stick. For the ultimate crunch, avoid using aerosol sprays with lecithin, which can gunk up your air fryer; use a simple oil mister instead. If you are sensitive to salt, use low-sodium soy sauce or coconut aminos as a direct 1:1 replacement. Store leftovers in an airtight container for up to 3 days and reheat in the air fryer for 3 minutes to restore the crunch.
🍽️ Serving Suggestions
Serve as a high-protein 'bacon' alternative alongside tofu scramble and avocado toast for breakfast. Pair with a spicy sriracha mayo or a creamy tahini-lemon dip for an easy afternoon snack. Layer them into a 'TLT' (Tempeh, Lettuce, Tomato) sandwich on toasted sourdough with plenty of vegan aioli. Top a fresh kale and quinoa salad with these strips for a satisfying, crunchy texture contrast. Serve alongside a chilled craft pilsner or a sparkling kombucha to balance the smoky, salty profile.