Tempeh in the Air Fryer
Tempeh has a slightly bitter, nutty taste that puts some people off, but a short simmer and a good marinade fix that. Air fryer tempeh browns well, with crisp edges and a chewy centre, in about 14 minutes and needs only about a tablespoon of oil. This page gives a soy, maple and smoked paprika marinade, plus bacon-style strips and crumbles.
- Temperature
- 190°C
- Total time
- 49min
- Prep
- 15min
- Servings
- 3
- Per serving
- 245kcal
Why the air fryer works for tempeh
Air fryer tempeh works because tempeh is firm and dense, made from pressed fermented soya beans, so it holds its shape under strong hot air. It browns on the surface and crisps at the edges, which is hard to achieve in a frying pan without a lot of oil. The marinade soaks into the cut surfaces and caramelises, giving savoury, sticky edges.
Tempeh in air fryer baskets is also very flexible. The same block can become cubes for rice bowls, thin strips as a smoky bacon substitute, or crumbles for tacos and pasta sauce. Because tempeh is already cooked during manufacture, you are mainly browning and flavouring it, so it is hard to get wrong. Just avoid long cooking, which dries it out.
How to make tempeh in the air fryer
Tap a time to start a timer.
- Soften the tempeh Cut the block into 2 cm cubes. Simmer in a pan of water for , then drain and pat dry. This removes any bitterness and helps the marinade soak in.
- Marinate Whisk the soy sauce, maple syrup, oil, smoked paprika, garlic, vinegar and sesame oil in a bowl. Toss in the tempeh and leave for at least , or up to in the fridge.
- Preheat Heat the air fryer to 190 °C for . Lightly oil the basket, as the sugars in the marinade can stick.
- Cook Lift the tempeh from the marinade, letting the excess drip off. Place in a single layer and cook for , shaking the basket every , until the edges are deep golden and crisp.
- Serve Brush with any leftover marinade for the last if you like it sticky. Scatter with spring onions and sesame seeds and serve hot.
Cooking times and temperatures
| Tempeh | Temperature | Time |
|---|---|---|
| Marinated tempeh cubes, 2 cmShake every 4 minutes | 190 °C | 12–14 min |
| Tempeh bacon strips, 0.5 cmTurn once | 180 °C | 8–10 min |
| Crumbled tempeh | 180 °C | 8–10 min |
| Tempeh slices, 1 cm | 190 °C | 10–12 min |
| Reheating cooked tempeh | 170 °C | 3–4 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Simmer first. A brief simmer takes the edge off tempeh and makes the texture more tender, especially for thick cubes.
- Marinate cold. Leave the tempeh in the fridge for a few hours for deeper flavour. The marinade is salty, so no extra salt is needed.
- Use the leftover marinade. Simmer it for 2 minutes in a pan to make a glaze to pour over rice.
Serving
Serve tempeh cubes on a rice bowl with cucumber, edamame beans and chilli sauce, or in a wrap with slaw. Crumbled tempeh works in tacos and bolognese-style sauces, and bacon-style strips go in sandwiches with tomato and lettuce. For sides, try broccoli or sweet potatoes cooked in the same machine. Air fryer tempeh timings are also on the air fryer cooking times chart.
Storing and reheating
Cooked tempeh keeps for up to 4 days in an airtight container in the fridge. Reheat it in the air fryer at 170 °C for 3–4 minutes, until steaming hot all the way through. Raw tempeh can be frozen in the block for up to 3 months, and marinated cubes can also be frozen before cooking.
Variations
- Teriyaki: Replace the paprika and vinegar with 1 tbsp mirin and 1 tsp grated ginger for a sweeter, more Japanese-style glaze.
- Smoky bacon strips: Slice the block into thin 0.5 cm strips, marinate in soy, smoked paprika and maple syrup, and cook for 8–10 minutes at 180 °C.
- Gochujang: Add 1 tbsp gochujang to the marinade for a spicy, fermented Korean-style flavour.
Troubleshooting
- The tempeh tastes bitter
- Simmer the block in water for 8–10 minutes before marinating. Fresh tempeh is mild, but older blocks and some brands have a stronger taste.
- The marinade burns on the outside
- Maple syrup caramelises fast. Let the excess drip off, keep the heat at 190 °C and brush on leftover marinade only for the last 2 minutes.
- The tempeh is dry
- It was cut too small or cooked too long. Keep cubes at 2 cm and stop when they are golden, not dark brown.
Frequently asked questions
How long does tempeh take in an air fryer?
Cubes of 2 cm take 12–14 minutes at 190 °C. Thin slices for bacon-style tempeh take 8–10 minutes, and crumbled tempeh takes 8–10 minutes.
Do you need to steam tempeh before air frying?
Not essential, but a quick 8–10 minute simmer removes bitterness and gives a softer centre. It also helps the marinade penetrate.
Can you cook tempeh from frozen in the air fryer?
Yes, but thaw it first for the best texture. If cooking from frozen, add 3–4 minutes to the time, and skip the marinade until it has thawed.
Can you air fry tempeh without oil?
Yes, though the oil in the marinade gives better colour. Without it the edges will be drier.
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