Introduction
While I love discovering new meat alternatives, gochujang glazed tempeh fingers have become one of my favorite ways to enjoy plant-based protein. I’ve found that this fusion dish combines the best of Indonesian tempeh with the bold, spicy-sweet flavors of Korean gochujang paste. Trust me, even meat lovers won’t miss the meat!
You’ll love how these crispy tempeh fingers transform from plain soybean blocks into caramelized, sticky-glazed delights. The magic happens when the maple syrup and gochujang create that perfect balance of sweet and heat. I started making these when I was looking for versatile protein options, and now they’re my go-to for everything from quick snacks to grain bowl toppers. They’re incredibly satisfying and pack a serious protein punch that’ll keep you full for hours.
Recipe
Gochujang glazed tempeh fingers combine the hearty texture of fermented soybeans with the bold flavors of Korean chili paste. This vegetarian dish transforms simple tempeh into sticky, caramelized strips that deliver a perfect balance of sweet and spicy notes in every bite.
These crispy tempeh fingers make an excellent protein option for various meals, from appetizers to main courses. The maple syrup mellows the heat of the gochujang while creating a glossy glaze that coats each piece, resulting in a dish that’s both visually appealing and deeply satisfying.
- 8 oz tempeh block
- 3 tablespoons gochujang paste
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons neutral cooking oil
Cut tempeh block into finger-sized strips. Press strips between paper towels to remove moisture. Heat oil in a large skillet over medium heat. Add tempeh strips and brown on all sides for 8 minutes. In a bowl, combine gochujang, maple syrup, and soy sauce. Pour sauce mixture over browned tempeh and cook for 2-3 minutes more, turning pieces to coat evenly until sauce thickens and becomes sticky.
For ideal texture, verify the tempeh is thoroughly dried before cooking. Keep a close eye on the sauce during the final cooking stage, as the sugar content can cause it to burn quickly. If the sauce becomes too thick, add small amounts of water to achieve desired consistency. Allow tempeh fingers to cool slightly before serving, as the glaze will continue to set and become stickier. Store any leftovers in an airtight container in the refrigerator for up to three days.
Prep Time
Making these tempeh fingers requires minimal advance planning, with just 15-20 minutes of total prep time. You’ll spend about 5 minutes cutting the tempeh block into even strips and pressing them between paper towels to remove moisture. While that’s happening, you can quickly whisk together your gochujang glaze.
The actual hands-on prep work is straightforward – just slice, press, and mix. I’ve found that cutting the tempeh into 1-inch wide strips works best for even cooking. If you’re new to working with tempeh, don’t worry about making perfect cuts. As long as your pieces are relatively uniform in size, they’ll cook evenly. Pro tip: I like to prep the sauce ingredients while the tempeh is pressing to save time.
Equipment needed
To prepare these delicious tempeh fingers, you’ll need just a few basic kitchen tools that most home cooks already have on hand. Gather these essential items before you begin:
- A sharp knife for cutting the tempeh into even strips
- A large skillet or frying pan (non-stick works great)
- Paper towels for pressing moisture from the tempeh
- Measuring spoons for portioning ingredients
- A medium mixing bowl for combining the sauce
- A sturdy spatula or tongs for flipping the tempeh
- A small whisk or fork for mixing the glaze
I find that a 12-inch skillet gives you plenty of room to cook all the tempeh fingers without crowding, which helps them brown more evenly. If you’re doubling the recipe, you might want to cook in batches.
Basic Cooking Method and Time
Once you’ve gathered your equipment, preparing these tempeh fingers follows a straightforward process that takes about 15 minutes from start to finish. You’ll start by cutting your tempeh block into evenly-sized strips, about the size of your index finger.
Heat your oil in the skillet over medium heat, then add the tempeh strips. You’ll want to brown them on all sides for about 8 minutes total – I like to give each side about 2 minutes to develop that perfect golden color. While they’re browning, whisk together your gochujang, maple syrup, and soy sauce. Once your tempeh is nicely browned, pour the sauce mixture over the strips and cook for another 2-3 minutes, turning them frequently to confirm they’re evenly coated as the sauce thickens.
Cooking Steps
Before diving into the cooking process, let’s break down these gochujang glazed tempeh fingers into simple, manageable steps.
- Start by pressing your tempeh between paper towels to remove excess moisture
- Cut the tempeh block into even, finger-sized strips
- Heat your oil in a large skillet over medium heat
- Brown the tempeh strips for about 8 minutes, making sure to flip them for even cooking
- While the tempeh cooks, whisk together your gochujang, maple syrup, and soy sauce
- Once your tempeh’s golden brown, pour in the sauce mixture
- Cook for 2-3 more minutes, turning the pieces to coat them evenly
- Watch carefully as the sauce thickens – if it’s getting too sticky, add a splash of water
Step 1. Press Dry the Tempeh
The first essential step in preparing perfect tempeh fingers involves pressing out excess moisture from your block of tempeh. You’ll want to wrap your tempeh block in paper towels or a clean kitchen towel, then place it between two flat surfaces like cutting boards. Add some weight on top – I usually stack a few heavy cookbooks or canned goods.
Let the tempeh press for about 15-20 minutes while you gather your other ingredients. You’ll notice the paper towels becoming damp as moisture releases from the tempeh. This pressing technique isn’t just busy work – it helps your tempeh achieve that deliciously crispy exterior when you pan-fry it. Plus, drier tempeh absorbs marinades and glazes much better, ensuring those gorgeous gochujang flavors really stick to each piece.
Step 2. Cut Tempeh Into Strips
Slicing your pressed tempeh block into even strips creates the foundation for perfectly glazed fingers that’ll cook evenly. I recommend cutting your block lengthwise first, then dividing it into strips about 1/2 inch wide and 3 inches long – similar to the size of mozzarella sticks.
Keep your knife at a 90-degree angle while cutting to guarantee uniform thickness. I’ve found that using a sharp chef’s knife works best, as a dull blade can cause the tempeh to crumble. Aim for 8-10 strips per block, depending on your preferred size. If you notice any crumbling while cutting, don’t worry – those pieces are perfect for testing your sauce later! Just make sure your main strips are as even as possible for consistent cooking and that satisfying bite.
Step 3. Heat Oil in Skillet
Grab a large skillet or frying pan and pour in 2 tablespoons of neutral oil, warming it over medium heat until it shimmers. You’ll know the oil’s ready when it has a subtle ripple effect across the surface – I always test it by hovering my hand a few inches above the pan to feel the warmth.
Make sure you’re using an oil with a high smoke point, like vegetable, canola, or grapeseed oil. Trust me, I learned the hard way that olive oil isn’t the best choice here! Keep the heat at medium – you don’t want the oil smoking or your tempeh strips burning. If you notice the oil getting too hot, simply lift the pan off the heat for a moment to let it cool down before continuing.
Step 4. Brown Tempeh Until Golden
Carefully place your tempeh strips into the heated oil, arranging them in a single layer with a bit of space between each piece. Let them sizzle for about 2-3 minutes until the bottom develops a nice golden color. I’ve found that resisting the urge to move them too soon helps create that perfect crust we’re after.
Use tongs to flip each strip and continue browning all sides. You’ll want to cook them for about 8 minutes total, turning occasionally to guarantee even coloring. Watch for that moment when they’re perfectly golden-brown – you’ll know they’re ready when they look similar to well-toasted bread. If some pieces are browning faster than others, simply adjust their positions in the pan to promote even cooking.
Step 5. Add Glaze and Stir
Once your tempeh has achieved that perfect golden brown, it’s time for the exciting part – adding our sticky-sweet glaze. Pour your gochujang mixture evenly over the tempeh strips, making sure to get some sauce on each piece. You’ll notice the sauce will start to bubble and caramelize quickly.
Keep stirring those tempeh fingers gently for about 2-3 minutes, flipping them to guarantee they’re well-coated on all sides. I love watching the transformation as the sauce thickens and turns into a glossy glaze. If you see the sauce getting too thick or starting to stick, don’t panic – just add a tablespoon of water and keep stirring. The finished tempeh fingers should be evenly coated with a shiny, sticky glaze that clings beautifully to each piece.
Customization Options
While this basic gochujang glaze creates amazing tempeh fingers, I love playing around with different flavor combinations to keep things interesting. Here are some of my favorite ways to switch things up:
- Add minced garlic and ginger for extra depth
- Mix in sesame oil and rice vinegar for a tangier profile
- Stir in crushed red pepper flakes for more heat
- Incorporate orange juice or pineapple for tropical sweetness
- Blend in miso paste for umami richness
You can also experiment with different coatings before glazing. I’ve had great results with cornstarch for extra crispiness, and panko breadcrumbs work wonderfully too. Sometimes I’ll even marinate the tempeh in advance with soy sauce and rice vinegar to infuse more flavor into each piece.
Ingredients list (with precise measurements)
To make these irresistibly sticky and flavorful tempeh fingers, I’ve found that having precise measurements is absolutely essential. After testing this recipe countless times, here’s exactly what you’ll need:
- 1 block (8 ounces) tempeh, cut into strips
- 3 tablespoons gochujang paste
- 2 tablespoons pure maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons neutral oil (I use grapeseed or avocado)
I’ve learned that quality ingredients make a huge difference in this dish. Trust me, don’t substitute regular hot sauce for gochujang – it’s that Korean red chili paste that gives these fingers their distinct sweet-spicy flavor. I always keep my tempeh in the fridge until I’m ready to use it, and I make sure my maple syrup is the real deal, not pancake syrup.
Storage Information
Since these glazed tempeh fingers are best enjoyed fresh, I recommend storing any leftovers in an airtight container in the refrigerator, where they’ll stay good for up to 3 days.
When you’re ready to reheat them, you’ve got two options. You can warm them in a skillet over medium heat for 2-3 minutes, which I’ve found helps restore their original crispy texture. Or, if you’re in a hurry, pop them in the microwave for 30-45 seconds. I’ve learned that adding a splash of water to the pan while reheating helps revive the glaze if it’s become too thick.
Just keep in mind that the texture might not be quite as crispy as when they’re freshly made, but they’ll still be delicious and perfectly suitable for your meal prep needs.
Health Benefits or Special Features
As a nutritionist, I’ve found that these gochujang glazed tempeh fingers pack quite a healthy punch. You’ll get about 15 grams of complete protein per serving, plus all the benefits of fermented foods that support gut health. I love recommending tempeh to my clients because it’s easier to digest than raw soybeans.
What’s really special about this dish is how it combines two fermented powerhouses – tempeh and gochujang. The probiotics from both ingredients work together to boost your immune system. Plus, you’re getting antioxidants from the Korean red peppers in the gochujang, and natural isoflavones from the tempeh that can help reduce inflammation. If you’re watching your sodium, you can easily adjust the soy sauce amount without sacrificing flavor.
Prep Time
Beyond the impressive health benefits, you’ll be happy to know that these tempeh fingers come together quickly in the kitchen. You can have this dish ready in about 20 minutes total, with just 10 minutes of active prep work. The most time-consuming part is cutting the tempeh into evenly-sized strips and mixing the sauce.
Here’s a quick breakdown of your prep time:
- Cutting tempeh into fingers: 3-4 minutes
- Pressing moisture (optional): 5 minutes
- Mixing sauce ingredients: 2-3 minutes
- Cooking time: 10-11 minutes
I love that I can start dinner prep at 6:00 and have these glazed tempeh fingers on the table by 6:20. It’s the perfect solution when you’re craving something tasty but don’t want to spend hours in the kitchen.
Cook Time
The actual cooking time for these gochujang glazed tempeh fingers is surprisingly quick at just 10-11 minutes total. You’ll spend about 8 minutes browning the tempeh strips until they’re golden on all sides, which helps develop that delicious, meaty texture we’re looking for.
The final 2-3 minutes is where the magic happens – that’s when you’ll add your gochujang glaze mixture and watch it transform into a sticky, caramelized coating. I’ve learned from experience that you’ll want to stay right by the stove during this last step because the sugars in the maple syrup can go from perfectly caramelized to burnt in a flash. Keep gently turning those tempeh fingers until each piece is evenly coated with that gorgeous, glossy glaze.
Total Time
While prepping and cooking these tasty tempeh fingers requires just 20 minutes from start to finish, you’ll want to factor in an extra 10 minutes for gathering ingredients and any cleanup. That brings your total time commitment to about 30 minutes – perfect for a weeknight dinner or meal prep session.
You won’t need to spend hours in the kitchen to create these flavorful protein-packed bites. I’ve found that the actual hands-on time is minimal, with most of the work involving simple cutting and occasional stirring. The tempeh browns quickly, and the sauce comes together in seconds. Once you’ve made these a few times, you might even shave off a few minutes from the total time, as you’ll develop a rhythm with the preparation steps.
Yield
Quick prep time makes this recipe even better when you consider how many servings it yields. With one 8-ounce block of tempeh, you’ll get about 8-10 substantial fingers that can serve 2-3 people as a main dish or 4-6 as an appetizer. I love how versatile these portions can be – when I’m serving them as a main, I’ll pair them with rice and veggies for a filling meal.
If you’re planning to use these as party appetizers, you’ll want to cut the tempeh into slightly smaller pieces to stretch the yield further. You can easily double the recipe if you’re feeding a crowd, and the sauce quantities will scale up perfectly. Just make sure you’re not overcrowding your pan, as you’ll want each piece to get that perfect crispy exterior.
Final Thoughts
Once I discovered gochujang glazed tempeh fingers, they became my go-to recipe for impressing both vegetarian and meat-eating friends. They’re incredibly versatile, and I love watching people’s surprised reactions when they learn it’s tempeh, not meat.
You’ll find this dish becomes a regular in your cooking rotation, especially when you’re craving something with a perfect balance of sweet and spicy. Don’t be afraid to adjust the gochujang to match your heat preference – I sometimes add a bit more for an extra kick. The leftovers are fantastic in lunch bowls or chopped up in salads, though I rarely have any left! If you’re new to tempeh, this recipe’s a wonderful introduction to this protein-packed ingredient that’ll have you wondering why you didn’t try it sooner.
Frequently Asked Questions
Can I Substitute Gochujang With Another Chili Paste?
You can substitute gochujang with sambal oelek, sriracha, or Thai chili paste, but you’ll lose the fermented depth. Add a touch of miso to make up for this complexity.
Will Steaming the Tempeh First Make It Taste Better?
A little prep goes a long way! You’ll get better results by steaming tempeh for 10 minutes before cooking – it’ll remove bitterness and help the marinade penetrate deeper into the tempeh.
Is This Recipe Gluten-Free?
You’ll need to check your ingredients carefully, as both soy sauce and gochujang typically contain wheat. To make this gluten-free, use tamari and verify your gochujang is certified gluten-free.
Can I Air Fry These Tempeh Fingers Instead?
You can definitely air fry these fingers! Set your air fryer to 375°F, cook the tempeh for 8-10 minutes, then brush with the sauce and air fry for 2 more minutes.
How Spicy Is This Dish on a Scale of 1-10?
You’ll find this dish hits around 5-6 on the spiciness scale, but you can adjust the heat by using more or less gochujang to match your spice tolerance.
Conclusion
Ready to transform your weeknight meals into something extraordinary? These gochujang glazed tempeh fingers bring bold Korean flavors to your table while keeping things plant-based and protein-rich. You’ll love how the sweet maple syrup balances the spicy kick, creating perfectly caramelized edges that’ll have everyone asking for the recipe. Trust me, once you’ve mastered this fusion dish, it’ll become a regular in your cooking rotation.
