Grilled Tempeh Skewers Recipe

Name: Grilled Tempeh Skewers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 teaspoons rice vinegar, divided; 1 tablespoon lower-sodium soy sauce; 2 teaspoons dark sesame oil; 2 teaspoons sambal oelek (ground fresh chile paste); 1/4 teaspoon black pepper; 1 (8-ounce) package organic soy tempeh, cut into 16 pieces; 2 tablespoons honey; 2 tablespoons fresh lime juice; 1 tablespoon canola oil; 1/2 teaspoon kosher salt; 1/8 teaspoon ground red pepper; 16 cherry tomatoes; 16 button mushrooms; 1 large yellow bell pepper, cut into 16 pieces; 2 tablespoons diagonally sliced green onions

Servings: persons

5 teaspoons rice vinegar, divided
1 tablespoon lower-sodium soy sauce
2 teaspoons dark sesame oil
2 teaspoons sambal oelek (ground fresh chile paste)
1/4 teaspoon black pepper
1 (8-ounce) package organic soy tempeh, cut into 16 pieces
2 tablespoons honey
2 tablespoons fresh lime juice
1 tablespoon canola oil
1/2 teaspoon kosher salt
1/8 teaspoon ground red pepper
16 cherry tomatoes
16 button mushrooms
1 large yellow bell pepper, cut into 16 pieces
2 tablespoons diagonally sliced green onions

1
Combine 1 tablespoon vinegar and next 4 ingredients (through black pepper) in a small zip-top plastic bag; add tempeh. Marinate in refrigerator 2 hours, turning occasionally.
2
Combine remaining 2 teaspoons vinegar, honey, juice, canola oil, salt, and red pepper in a small saucepan. Bring to a boil over medium-high heat; cook 2 minutes or until honey mixture is slightly thickened.
3
Preheat grill to high heat.
4
Thread tempeh, tomatoes, mushrooms, and bell pepper alternately onto each of 8 (6-inch) skewers. Place skewers on grill; grill 10 minutes or until browned, turning after 5 minutes and basting occasionally with half of honey mixture. Drizzle with remaining honey mixture; sprinkle with onions.
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254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 teaspoons rice vinegar, divided, 1 tablespoon lower-sodium soy sauce, 2 teaspoons dark sesame oil, 2 teaspoons sambal oelek (ground fresh chile paste), and more.

Yes, Grilled Tempeh Skewers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Tempeh Skewers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions