Sweet, savory maple-miso gives the tempeh a glossy, slightly caramelized crust with a tender, nutty bite. The farro stays chewy and nutty, brightened by lemon and fresh parsley. Peppery greens and crisp radish slices add a sharp, refreshing contrast. Serve warm for weeknight dinners, or arrange as a composed plate for casual weekend guests.
Ingredients
- Tempeh (14 oz / 400 g)
- Pearled farro (1 cup / 200 g), rinsed
- Vegetable broth (2 1/4 cups / 540 ml)
- White miso paste (2 tbsp)
- Pure maple syrup (3 tbsp)
- Tamari or soy sauce (2 tbsp)
- Rice vinegar (1 tbsp)
- Garlic, minced (2 cloves)
- Neutral oil (2 tbsp) plus extra for cooking
- Smoked paprika (1/2 tsp)
- Lemon (zest of 1, juice of 1/2)
- Flat-leaf parsley, chopped (1/4 cup)
- Baby kale or arugula (4 cups / about 120 g)
- Radishes, thinly sliced (3–4)
- Toasted sesame seeds (1 tbsp)
- Salt and black pepper (to taste)
Instructions
- Start the farro: combine rinsed farro and vegetable broth in a medium saucepan. Bring to a boil, reduce to a simmer, cover and cook 20–25 minutes until tender but still chewy. Drain any excess, then stir in lemon zest, lemon juice (from 1/2 lemon), parsley and a drizzle of oil; season with salt and pepper. Keep warm.
- Prepare the tempeh: slice the tempeh into 1/4-inch planks or triangles. Place in a steamer basket over simmering water and steam 8 minutes to mellow the flavor, then pat dry with paper towel.
- Make the glaze: whisk together miso, maple syrup, tamari, rice vinegar, minced garlic, smoked paprika and 1 tbsp oil until smooth.
- Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tbsp oil. Lay tempeh slices in a single layer and sear 2–3 minutes per side until golden brown and crisp at the edges.
- Pour the glaze into the pan, reduce heat to medium-low, and spoon the glaze over the tempeh as it cooks for 2–3 minutes more, allowing it to thicken and coat the slices. Turn once so both sides are lacquered.
- Quickly dress the greens: toss baby kale or arugula with a small squeeze of lemon, a pinch of salt and a splash of the farro cooking liquid or a teaspoon of oil to slightly wilt and season them.
- To assemble, divide lemon-herbed farro among plates, fan tempeh slices on top, and nest the dressed greens alongside. Scatter thin radish slices, toasted sesame seeds and extra parsley over the dish.
- Leftovers store covered in the fridge for up to 3 days. Reheat tempeh gently in a skillet to keep the glaze glossy; refresh greens just before serving.
Tips or Variations
- Gluten-free option: swap farro for quinoa or buckwheat and use tamari labeled gluten-free.
- Oven method: bake glazed tempeh at 400°F (200°C) on a lined sheet for 12–15 minutes, flipping once, for hands-off cooking.
- Add crunch: top with toasted chopped almonds or pumpkin seeds instead of sesame for extra texture.
