While I have eaten it in plenty of dishes while dining out (hello miso blistered shishito peppers), I only cooked with miso for the first time this past fall. And I’ve done the same thing with it each time… made a sauce for this sheet pan tempeh! So, since I wanted to share this miso ginger tempeh recipe with you regardless, this month’s Recipe Redux theme of cooking with a new ingredient was a perfect opportunity to get it on the blog.
Miso is a fermented soybean paste with a delicious umami flavor. In addition to Asian sauces and dishes, I’ve had it on tacos in restaurants, too, so that is likely the next dish I’ll experiment with. Since miso is a fermented food, it’s a source of probiotics and can benefit gut health.
While miso is a very new ingredient in my kitchen, I’ve also only been cooking with tempeh the last couple of years, too. Similarly, tempeh is a fermented soy product – in this form, though, it’s rich in protein and has a mild flavor, so you want to use bold flavors when cooking with it. If you’re new to tempeh, it has a much more firm structure than tofu, and since it’s crumbly is a great ground meat substitute.
Soy is the most high quality plant protein you can find, which is why it is a regular part of my plant-forward diet and a food I recommend to my clients and audience, whether you eat meat or not! Research actually shows soy protein to be the next most effective to milk proteins in stimulating muscle protein synthesis. So grab some soy milk if you can’t have, or choose not to consume, dairy milk after a workout.
It’s able to be eaten in a variety of ways from edamame, to tofu, to tempeh, miso and more (chefs are getting creative!). And don’t worry, the claims about soy and it disrupting hormonal health are totally inaccurate. Whitney English, another dietitian has a great series on this on her You Tube channel.
Sheet Pan Miso Ginger Tempeh
- 2 tbsp miso paste
- 2 tbsp coconut aminos (or low sodium soy sauce)
- 6 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tbsp raw honey
- 2 tsp ground ginger
- 1 1/4 tsp granulated garlic
- 1/8-1/4 tsp cayenne powder (optional)
- 2 packages tempeh (8 ounce package)
- 1.5 lbs sweet potato diced into 1/4-1/2 inch cubes
- 16 ounce green beans fresh or frozen
- Heat oven to 425 degrees F and line a large baking sheet with parchment paper.
- Add all sauce ingredients to a large mixing bowl and whisk to incorporate.
- Dice tempeh into cubes and add both it and the sweet potato into the sauce. Mix carefully to coat.
- Spread the tempeh and sweet potatoes over the baking sheet, reserving any extra sauce in the bowl, and bake for 15 minutes.
- While baking, add the green beans to the bowl and coat with any residual sauce.
- After 15 minutes, stir the tempeh and sweet potato before adding the green beans to the baking sheet. Cook an additional 15-20 minutes, or to your desired texture.