Air Fryer Recipe
Crispy Marinated Tempeh Strips
Tempeh is a protein-rich Indonesian soy product that absorbs flavors well, making it ideal for vegan and vegetarian recipes. This recipe offers a simple way to prepare crispy marinated tempeh strips using an air fryer.
Ingredients
- 200g tempeh, cut into strips
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Method
- Mix soy sauce, maple syrup, lemon juice, garlic powder, onion powder, smoked paprika, and black pepper in a bowl to prepare the marinade.
- Place tempeh strips in a shallow dish or resealable bag and pour marinade over them, ensuring even coating. Marinate in the refrigerator for at least 30 minutes.
- Preheat air fryer to 180°C (350°F) for about 5 minutes.
- Brush air fryer basket with olive oil. Arrange marinated tempeh strips in a single layer in the basket.
- Cook for 10-12 minutes, turning halfway through, until golden and crispy.
- Remove from air fryer and allow to cool slightly before serving.
Why this works in an air fryer
Tempeh is porous, so the salty-acid marinade penetrates shallowly while maple syrup and soy sauce brown fast under strong air-fryer convection. A little oil improves heat transfer and crisp edges; keeping strips in one layer lets surface moisture evaporate instead of steaming the fermented bean cake.
Equipment notes
Assumes a 4–5 litre basket holding 200g tempeh in one layer with gaps; in a smaller single-drawer model cook in two batches, while in a dual-zone air fryer use one zone only or swap/rotate drawers halfway if both zones are loaded, as airflow is usually weaker near the inner wall.
Common pitfalls
- Pale and soft at 12 minutes? The strips went in too wet or too close together; blot excess marinade and give them spacing, then cook 2–4 minutes more at 180°C.
- Black sticky edges before the centres crisp? The maple syrup is scorching; drop to 170°C and turn earlier, scraping off pooled marinade before cooking.
- Dry, tough strips with cracked edges? They were cut too thin or overcooked; aim for roughly 1cm strips and start checking at 9 minutes.
- Patchy browning on one side? The basket airflow is blocked or the strips were not turned fully; flip each strip and move centre pieces to the outside for the final minutes.
Variations & substitutions
- Use tamari instead of soy sauce for a gluten-free version; it browns similarly but can taste saltier, so avoid adding extra salt.
- Swap lemon juice for rice vinegar for a milder acidity; the surface browns a little more evenly because there is less fresh citrus residue.
- Replace smoked paprika with curry powder; the spices can darken quickly, so check 1–2 minutes earlier.
- Use sesame oil in place of olive oil for a nuttier finish; it promotes crisping in the same way but gives a stronger toasted aroma.
Storage & reheating
Keep cooked tempeh strips refrigerated for up to 3 days, then reheat in the air fryer at 180°C for 3–5 minutes until hot and re-crisped.
Nutrition
Calories: 250
