Ingredients
- 8 ounces tempeh
- 3 1/2 tablespoons coconut aminos or soy sauce
- 1 tablespoon maple syrup
- 2 1/2 teaspoons rice vinegar
- 1 garlic clove minced
- 2 pinches ginger powder optional
- 1 teaspoon cornstarch
- Chopped green onions for garnish
Instructions
- Cut the tempeh into 1/2-inch thick slabs. Arrange the slabs in a single layer in the air fryer basket, ensuring they do not touch each other.
- Set the air fryer to 400°F. Cook the tempeh for 7-10 minutes, turning the pieces midway for even cooking.
- While the tempeh is cooking, combine the coconut aminos, maple syrup, rice vinegar, minced garlic, ginger powder (if using), and cornstarch in a small saucepan.
- Heat over medium-low and stir until the sauce thickens. Once the tempeh is done, transfer it to the saucepan and toss to coat. Serve immediately, garnished with green onions.
