Vietnamese Baked Tempeh with Charred Lime and Scallion Sauce

Name: Vietnamese Baked Tempeh with Charred Lime and Scallion Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 400 g tempeh, cut into 1/2-inch thick slabs; 2 tbsp vegetable oil, divided; 1 tbsp soy sauce; 1 tbsp fish sauce; 1 tbsp maple syrup; 1 tsp smoked paprika; 1/2 tsp ground black pepper; 2 whole limes, halved; 3 scallions, white and green parts, finely sliced; 1 small red chili, seeded and finely chopped; 1 tsp toasted sesame oil; 1 tsp sugar; 1/4 cup fresh cilantro, roughly chopped; Cooked jasmine rice, for serving (optional)

Firm tempeh marinated in smoky spices is baked until golden and served with a tangy charred lime scallion sauce, delivering bright, smoky, and savory notes.

Prep15 minCook25 minTotal40 minServes4Difficultymedium

Method

How to make it

01
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
02
In a bowl, whisk together 1 tbsp vegetable oil, soy sauce, fish sauce, maple syrup, smoked paprika, and black pepper to create the marinade.
03
Add the tempeh slabs to the marinade, coating each piece evenly. Let marinate for 10 minutes at room temperature.
04
Place the tempeh on the prepared baking sheet in a single layer. Bake for 20-25 minutes, flipping halfway, until golden and slightly crispy on edges.
05
While tempeh bakes, heat a small dry skillet over medium-high heat. Place lime halves cut side down and char until blackened, about 3 minutes. Remove and let cool.
06
In a bowl, combine scallions, chili, sesame oil, sugar, and the juice squeezed from the charred limes. Stir to mix into a sauce.
07
Serve baked tempeh topped with the charred lime scallion sauce and sprinkle with fresh cilantro. Accompany with jasmine rice if desired.

From the editor

Cooking tips

Marinate tempeh for at least 10 minutes to let flavors absorb; longer if time allows, refrigerate up to 2 hours.
Char lime on a dry pan to deepen its acidity and add smokiness without extra ingredients.
Use fish sauce to add umami depth; swap with soy sauce and a splash of tamarind or vinegar for vegan adaptation.
Store leftover tempeh and sauce separately in airtight containers in the fridge for up to 3 days.

Published May 23, 2026