Name: Caramelized Miso-Maple Tempeh with Wok-Hei Vegetables
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 16 oz tempeh, cut into 1/2-inch cubes; 2 tbsp white miso paste (gluten-free); 2 tbsp pure maple syrup; 2 tbsp avocado oil, divided; 1 tbsp coconut aminos (or tamari, gluten-free); 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 1 large red bell pepper, sliced; 1 small red onion, sliced; 1 small zucchini, sliced into half-moons; 1 cup snap peas, trimmed; 2 garlic cloves, minced; 1-inch piece fresh ginger, grated; 2 scallions, sliced; Toasted sesame seeds, for garnish; Sea salt and pepper, to taste

Caramelized Miso-Maple Tempeh with Wok-Hei Vegetables

CookwithNewsletter

This dinner redefines high-protein indulgence by taking tempeh—a vegan powerhouse—and letting it shine with the flavor-building tricks of great dessert and wok cookery. The cubes are caramelized until golden, then tossed with a miso-maple glaze that delivers an addictive sweet-savory depth usually reserved for desserts. Crisp, charred vegetables echo the best of wok hei, while a drizzle of toasted sesame oil at the finish creates pure umami luxury. It’s a meal that feels like a treat but fuels your next adventure, all while staying keto, gluten-free, and dairy-free.

Ingredients

Instructions

In a small bowl, whisk together miso, maple syrup, coconut aminos, rice vinegar, and a pinch of salt. Set aside.
Heat a wok or large nonstick skillet over high heat until just smoking. Add 1 tbsp avocado oil, then the tempeh cubes. Cook, tossing frequently, until golden and caramelized on all sides, about 5-7 minutes. Transfer tempeh to a plate.
Add the remaining 1 tbsp avocado oil to the wok. Add garlic, ginger, and red onion, stir-frying for 1 minute until fragrant.
Add bell pepper, zucchini, and snap peas. Stir-fry for 3-4 minutes, tossing constantly with a forward scooping motion, until vegetables are crisp-tender and slightly charred at the edges.
Return the caramelized tempeh to the wok. Pour in the miso-maple sauce and toss everything to coat. Cook for 1-2 minutes, letting the sauce bubble and cling to the tempeh and vegetables, creating glossy, caramelized edges.
Remove from heat and drizzle with toasted sesame oil. Taste and season with salt and pepper as needed.
Garnish with scallions and toasted sesame seeds. Serve immediately.