Crispy Baked Tempeh With BBQ Sauce – Kosher Plant-Based

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I’ll be honest – when I first tried tempeh, I wasn’t impressed. The nutty, fermented soybean cake seemed bland and had this chewy texture that didn’t win me over. But after years of experimenting in my kosher kitchen, I’ve cracked the code on making tempeh absolutely delicious. The secret is all in the preparation and this crispy baked version with tangy BBQ sauce has converted even my most skeptical dinner guests.

Tempeh originates from Indonesia, where it’s been a protein staple for centuries. Unlike tofu, tempeh is made from whole fermented soybeans, which gives it more texture and a slightly earthy flavor. What I love about working with tempeh is that it’s incredibly versatile and packed with protein, making it perfect for kosher meals where you want something substantial without meat. The fermentation process also makes it easier to digest than regular soybeans.

Making Tempeh Work in Your Kitchen

The key to crispy tempeh lies in two steps: steaming it first to remove any bitterness, then coating it properly before baking. I steam my tempeh for about 10 minutes, which mellows the flavor and helps it absorb the BBQ sauce better. After patting it completely dry, I coat each piece in a mixture of cornstarch and spices. This creates an incredible crispy exterior that stays crunchy even after saucing. The cornstarch trick works because it forms a light coating that crisps up beautifully in the oven.

The Secret to Perfectly Crispy Tempeh

This dish works wonderfully for weeknight dinners or casual entertaining. I like to serve it alongside roasted vegetables and quinoa for a complete meal, or slice it up for grain bowls throughout the week. The BBQ sauce I use is a simple homemade version with tomato paste, apple cider vinegar, and a touch of maple syrup, but you can absolutely use your favorite store-bought kosher BBQ sauce if you’re short on time.

Crispy Baked Tempeh With BBQ Sauce - Kosher Plant-Based - American recipe
I'll be honest - when I first tried tempeh, I wasn't impressed. The nutty, fermented soybean cake seemed bland and had this chewy texture that didn't win me over. But after years of experimenting in my kosher kitchen, I've cracked the code on making tempeh absolutely delicious. The secret is all in the preparation and this crispy baked version with tangy BBQ sauce has converted even my most skeptical dinner guests. Tempeh originates from Indonesia, where it's been a protein staple for centuries. Unlike tofu, tempeh is made from whole fermented soybeans, which gives it more texture and a slightly earthy flavor. What I love about working with tempeh is that it's incredibly versatile and packed with protein, making it perfect for kosher meals where you want something substantial without meat. The fermentation process also makes it easier to digest than regular soybeans. The key to crispy tempeh lies in two steps: steaming it first to remove any bitterness, then coating it properly before baking. I steam my tempeh for about 10 minutes, which mellows the flavor and helps it absorb the BBQ sauce better. After patting it completely dry, I coat each piece in a mixture of cornstarch and spices. This creates an incredible crispy exterior that stays crunchy even after saucing. The cornstarch trick works because it forms a light coating that crisps up beautifully in the oven. This dish works wonderfully for weeknight dinners or casual entertaining. I like to serve it alongside roasted vegetables and quinoa for a complete meal, or slice it up for grain bowls throughout the week. The BBQ sauce I use is a simple homemade version with tomato paste, apple cider vinegar, and a touch of maple syrup, but you can absolutely use your favorite store-bought kosher BBQ sauce if you're short on time.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Tempeh
  • 2 packages tempeh 8 oz each, sliced into 1/2-inch pieces
  • 2 tablespoons cornstarch
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
For the BBQ Sauce
  • 1/4 cup tomato paste
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon soy sauce low sodium
  • 1 teaspoon Worcestershire sauce kosher certified
  • 1/2 teaspoon liquid smoke optional
  • 1/4 teaspoon cayenne pepper adjust to taste

Method
 

Prepare the Tempeh
  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Steam the tempeh slices in a steamer basket over boiling water for 10 minutes. This removes any bitterness and helps the tempeh absorb flavors better.
  3. Pat the steamed tempeh completely dry with paper towels. This step is crucial for achieving crispiness.
  4. In a small bowl, mix together cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper.
  5. Brush or drizzle the olive oil over the tempeh pieces, then coat evenly with the cornstarch mixture.
Make the BBQ Sauce and Bake
  1. While the tempeh is steaming, whisk together all BBQ sauce ingredients in a small bowl. Taste and adjust sweetness or heat as desired.
  2. Arrange the coated tempeh pieces on the prepared baking sheet, leaving space between each piece.
  3. Bake for 15 minutes, then flip each piece and bake for another 8-10 minutes until golden brown and crispy.
  4. Remove from oven and immediately brush with half of the BBQ sauce. The hot tempeh will help the sauce caramelize slightly.
  5. Serve immediately with remaining BBQ sauce on the side.

Notes

Store leftover tempeh in the refrigerator for up to 4 days. Reheat in a 375°F oven for 5-7 minutes to restore crispiness. You can substitute the homemade BBQ sauce with 1/2 cup of your favorite store-bought kosher BBQ sauce. For extra flavor, marinate the steamed and dried tempeh in 2 tablespoons of the BBQ sauce for 15 minutes before coating with the cornstarch mixture.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg
Sodium 495mg 22%
Dietary Fiber 8g 29%
Total Sugars 12g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.
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