Asian Style Tempeh Kabobs
Published Sep 8, 2019 | Last Updated Apr 8, 2026
This is the recipe that makes tempeh go from bland and boring to something you will crave. I am no longer a vegetarian and I still think about this recipe when I want something lighter and with those deep teriyaki-like flavors. Add this vegetarian super protein to your diet with this recipe.
I had some coworkers that have never liked the flavor of tempeh. As soon as I heard this, I was determined to make my version for them and show them how good it could be. I first created this recipe about 10 years ago when I was working for many vegetarian clients. I have revised the recipe a little but am happy to say that it still stands up as one of my favorite vegetarian dishes.
Eating a Vegetarian Diet
I was a vegetarian for about 7 years back in my 20's and I still like to eat tempeh and tofu occasionally now. I now use this teriyaki style marinade for beef too. I highly favor tempeh for those eating a vegetarian diet because it is a “whole food”, it hasnt been stripped or processed. You are getting the fiber and protein together along with the nutrients.
How to make Tempeh taste good
The key to really good tempeh is all in the marinade. Frying the tempeh first creates a crunchier texture plus adds some fat, and then the marinade gives it a rich deep flavor. Make extra of the marinade and save it in the refrigerator for quick meal prep later, or use it to marinate beef for a stir fry.
I found a wonderful recipe when I was cooking for my last vegetarian client a few years ago that suggested steaming the tempeh first. I now ALWAYS do this. It improves the flavor so much by removing some of the bitterness in raw tempeh. Once you’ve steamed the tempeh,
then marinade it, and cook it
or fry it in some oil to crisp it, then braise it in a marinade
What to serve with tempeh skewers
Serve this over a bed of rice with a Cabbage Salad
Pair it with my Creamy Carrot Ginger Soup
Having a barbecue? Make the skewers up to 2 days ahead of time and then put them on the grill for about 5 minutes to reheat.
Ingredients in Asian Marinated Tempeh Kabobs
¼ cup San-J tamari (gluten-free, organic and low sodium is best)
¼ cup coconut aminos
2 tablespoons balsamic vinegar
2 tablespoons maple syrup or rice syrup
1 teaspoon ginger juice, or small piece of ginger peeled and grated
1 tablespoon garlic (2-3 cloves in a garlic press or minced)
1 package tempeh
3 tablespoons olive oil or coconut oil
Sliced green onion or chopped cilantro for garnish!
You’ll need 6 6-inch skewers
Printer-Friendly Recipe
Asian Style Tempeh Kabobs
Ingredients
- ¼ cup San-J tamari (gluten-free, organic and low sodium is best)
- ¼ cup coconut aminos
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup or rice syrup
- 1 teaspoon ginger juice, or small piece of ginger peeled and grated
- 1 tablespoon garlic (2-3 cloves in a garlic press or minced)
- 1 package plain tempeh
- 3 tablespoons olive oil or coconut oil
- 6 6-inch skewers
- Sliced green onion or chopped cilantro for garnish!
Instructions
- In a small bowl, mix tamari, coconut aminos, vinegar, maple syrup, ginger juice, and garlic until maple syrup has dissolved. Set aside.
- Cut tempeh into 1-inch cubes. Heat oil in frying pan over medium heat. Add tempeh and cook until browned on each side, about 2 minutes per side, turning over with tongs.
- Pour marinade into a frying pan, lower heat and simmer, about 8 to 10 minutes, turning tempeh occasionally so that they soak up the marinade evenly. (The marinade will thicken as it simmers).
- Remove from heat and let cool a few minutes until cool enough to handle. Place tempeh cubes onto skewers, 4 to 5 cubes on each, and place on serving dish. Drizzle remaining liquid from the pan over the skewers and serve.
- Add 2 teaspoons chopped lemongrass to marinade for a Thai influence
- Add ¼ cup pineapple or orange juice to marinade along with ½ teaspoon lemon zest
- For a richer bacon-like flavor add a little Worcestershire sauce and smoky paprika powder
Notes
- Will stay in the refrigerator for 1 ½ weeks
- Reheat: Place skewers in a medium frying pan with a little oil over medium heat turning once until evenly heated through, about 5 minutes. If tempeh is too dry, sprinkle with some tamari or soy sauce.
