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Sous-Vide Spicy Tempeh Recipe

Sous vide Tempeh

Sous-Vide Spicy Tempeh

JL Fields
Course Main Course
Cuisine Modern


  • Instant Pot Multi Pressure Cooker


  • 1 package tempeh
  • 60 ml brown rice syrup
  • 2 tbsps chilli paste Thai or Korean
  • 1 tbsp red miso paste
  • 1 tsp rice vinegar
  • 1 tsp sesame seeds
  • 1 tsp olive oil


  • Set the sous vide to 190°F for 3 hours.
  • While the sous vide is preheating, mix the brown rice syrup, chilli paste, red miso paste, rice vinegar, and sesame seeds in a small bowl.
  • Place the entire block of tempeh in a bag. Scrape the sauce into the bag.
  • Seal the bag and place in the container once the sous vide has reached 190°F. Cook for 3 hours.
  • Once finished, preheat a frying pan and add a little oil, then place in the tempeh to add a little "char" on each side.
  • Serve immediately.
Keyword Instant Pot, vegan, vegetarian