Tempeh Sticky Fingers
Mar 28, 2025
Before We Dive Into This Delicious Recipe…
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Now, let’s get into the details of this incredible recipe! 🌱
Tempeh Sticky Fingers
This is the most delicious tempeh recipe of all time! This makes a double batch, so if you only want to make one package of tempeh, cut the recipe in half. These freeze really great as well, so you can make this large batch then store it in the freezer and pull out a couple strips when needed for a quick protein for wraps or sandwiches. Thank you to Yessica on the PlantWhys team who shared this recipe with me!
Total Time: 20 minutes | Servings: 6-8
Ingredients
Tempeh:
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2 packages tempeh
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¾ cup cornmeal
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1 tablespoon nutritional yeast
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1 teaspoon garlic powder
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1 teaspoon seasoned salt
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About 1 cup plant-based milk
Sauce:
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1 ½ cups pure maple syrup
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¼ cup + 2 tablespoons Frank’s Hot Sauce
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1 teaspoon garlic powder
Instructions
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Prepare the coating: In a bowl, mix the cornmeal, nutritional yeast, garlic powder, and seasoned salt.
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Set up dipping station: Pour the plant-based milk into a separate bowl.
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Coat the tempeh: Cut the tempeh into strips. Dip each piece into the milk, then into the cornmeal mixture, ensuring it's evenly coated.
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Cook the tempeh: Place the coated tempeh in an air fryer and cook at 400°F for about 10 minutes, flipping halfway through. (Depending on the size of your air fryer, you may need to cook in two batches.)
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Make the sauce: While the tempeh cooks, combine all sauce ingredients in a saucepan. Bring to a boil and let it thicken for about 5-6 minutes.
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Coat the tempeh: Once the tempeh is done, dip each piece into the sauce, coating well. Alternatively, pour the sauce over the tempeh.
Serving Suggestions
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Enjoy on a bun, tortillas, or sandwich, topped with lettuce, tomatoes, pickles, onions, or your favorite toppings.
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Meal prep friendly! This freezes well—just reheat in the microwave or air fryer for a quick protein-packed meal.
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