Sous-Vide Spicy Tempeh


  • 1 package tempeh
  • 1/4 cup brown rice syrup
  • 2 tablespoons chili paste
  • 1 tablespoon red miso paste
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame seeds
  • 1 teaspoon oil
  • Set the sous vide to 190°F for 3 hours.
  • While the sous vide is preheating, mix the brown rice syrup, chili paste, red miso paste, rice vinegar, and sesame seeds in a small bowl.
  • Place the entire block of tempeh in a bag. Scrape the sauce into the bag.
  • Seal the bag and place in the container once the sous vide has reached 190°F Cook for 3 hours.
  • Serve immediately or immediately place in ice water before storing in the refrigerator (up to 3 days) or freezer (up to 1 month).
Sous-Vide Spicy Tempeh image 1Sous-Vide Spicy Tempeh image 2
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