Crispy Air Fryer Tempeh

This Crispy Air Fryer Tempeh is golden and crisp on the outside with a firm, chewy center. It's ready in under 15 minutes and makes an easy plant-based protein for grain bowls, salads, stir-fries, and more.

A simple coating of cornstarch, nutritional yeast, and seasonings helps the edges get extra crispy while the air fryer keeps the cooking time short.

What is Tempeh?

Tempeh is a fermented food traditionally from Indonesia that's commonly made from whole soybeans. It has a firm, chewy texture and a naturally nutty, earthy flavor.

If you're new to tempeh, my guide to cooking tempeh covers what it tastes like, whether you need to steam it, how to season it, and different ways to cook it.

Ingredients

A simple combination of cornstarch, nutritional yeast, and seasonings helps create the crispy coating on this air fryer tempeh.

Tempeh: Use plain, original tempeh for this recipe. Cut it into small triangles or cubes so there are plenty of edges to crisp in the air fryer.

Soy Sauce: You can use low-sodium soy sauce or low-sodium tamari if you're gluten-free.

Cornstarch: Helps create a light coating around the tempeh that becomes crisp as it air fries.

Nutritional Yeast: Nutritional yeast adds flavor and helps with that crispy exterior.

Seasonings: I kept it simple with garlic powder, onion powder, smoked paprika, black pepper, and a pinch of salt.

Avocado Oil: I recommend using an avocado oil spray. You just need a quick spray or drizzle of oil.

See recipe card for quantities.

Helpful Equipment

You'll need an air fryer for this recipe. I use the Ninja Air Fryer XL, but cooking times can vary slightly between air fryer models.

How to Make This Recipe

Step 1: Remove tempeh from package and chop into small triangles or cubes.

Step 2: Add the tempeh to a shallow bowl and carefully toss in the low-sodium tamari until coated. Allow the tempeh to soak in the tamari for about 5 minutes.

Step 3: Sprinkle the cornstarch, nutritional yeast, garlic powder, onion powder, smoked paprika, black pepper, and a pinch of salt over the tempeh. Carefully toss until coated.

Step 4: Arrange the tempeh in an even layer in the air fryer basket and lightly spray with avocado oil.

Step 5: Air fry at 375°F for 7-9 minutes, shaking the basket halfway through, until golden and crispy.

Substitutions & Variations

Seasonings: Change it up by switching the seasonings up. I'd recommend Italian seasoning blend, cayenne pepper, cumin, chili pepper, or curry powder.

Cornstarch: The cornstarch helps create the crisp coating, but you can omit it if needed. The exterior won't have quite the same coated texture.

Nutritional Yeast: Nutritional yeast adds flavor but also contributes to the crisp exterior.

Serving Ideas

This crispy air fried tempeh is a versatile plant-based protein option to add to a variety of different meals.

Add to salads: This crispy tempeh would be delicious tossed on a vegan caesar salad!

On grain bowls: Serve with roasted vegetables, brown rice or quinoa, and a tahini lemon dressing.

In a stir-fry: One of my favorite ways to use this tempeh is in a stir-fry with sautéed vegetables. Toss it with my easy stir-fry sauce for a quick weeknight meal or homemade vegan teriyaki sauce for a classic sweet-and-savory flavor.

With a dipping sauce: I also love serving this with a dipping sauce. Try it with vegan buffalo sauce for a spicy kick, vegan BBQ sauce for something smoky and sweet, or sweet chili sauce for a slightly sweet heat.

Storage

Storage: Allow leftover tempeh to cool and then store in an airtight container for 2-3 days.

Reheating: Reheat in the air fryer or on the stovetop over medium heat until hot.

Freezing: Freeze leftovers for up to 2 months. Allow to thaw in the fridge overnight before reheating.

Tips & Tricks

Cut the pieces evenly. Keep the tempeh pieces relatively similar in size so they finish cooking at the same time.

Arrange in a single layer. Give the tempeh a little room in the basket so the hot air can circulate and crisp the edges.

Watch it closely near the end. Air fryers vary, and these small pieces cook quickly. Start checking during the final few minutes and remove the tempeh once it's golden and crispy.

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