Air Fryer Tempeh recipe is quick and irresistibly delicious! Marinated in a smoky maple-soy glaze, then air fried for 10 minutes, you'll love this sticky and flavorful cubed tempeh on salads, grains, and as a high-protein snack or appetizer. Gluten-free and can be prepared without oil.
To make the marinade, in a large bowl or dish, whisk together all ingredients except the tempeh. Cut the tempeh into either 24 or 36 squares. I prefer smaller pieces because it creates more surface area for the flavorful marinade. The cubes will be approx. ½- to ¾-inch.
Toss the tempeh in the marinade making sure all pieces are well coated. Set a timer for 30 minutes. Once or twice during that time spoon the marinade from the bottom of the bowl over the tempeh.
Once the tempeh is marinated, add ¾ to 1 cup water to the bottom of the air fryer basket then insert the rack. Preheat the air fryer to 350 degrees. Once preheated, arrange the tempeh in a single layer (refer to photos in post above if needed). It should be sitting above the water line.
Cook for about 10 minutes, checking on it at the halfway point and during the last couple of minutes to make sure it isn't burning. The tempeh is done when piping hot and caramelized around the edges. Serve hot.
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Notes
Air Fryer TipI suspect that our air fryer runs hot compared to most. So you may find you need to slightly increase the temperature and/or adjust the cook time. When the tempeh is piping hot and has yummy browned bits on the edges you'll know it's done.Baking InstructionsPreheat the oven to 425 degrees F, and line a baking sheet with parchment paper or a silicone mat. Arrange the marinated tempeh in a single layer, and bake for 20 to 24 minutes or until as chewy and caramelized as you like.StorageStore leftover tempeh in the refrigerator for up to 5 days. The texture is best when it's fresh from the air fryer; the air fryer can also be used to reheat leftovers.I haven't tried freezing this yet because we always devour it! But generally tempeh is freezer friendly.