Air Fryer Tempeh with Gochujang Glaze

Air Fryer Tempeh

What I like about this air fryer tempeh method is that it gives you crisp edges fast, but only if the basket stays uncrowded and the glaze goes on in stages. I rely on the visual cue more than the clock here because tempeh can brown quickly and snow peas cook even faster.

This version keeps dinner straightforward: air-fried tempeh, a spicy-sweet gochujang glaze, and blistered snow peas served over rice with green onions and sesame seeds. You get contrast in every bite: browned edges, glossy sauce, and vegetables that stay crisp-tender instead of limp.

Ingredients for Air Fryer Tempeh

• 8 ounces tempeh (about 225g), torn or cut into bite-size pieces
• 4 cups snow peas (120g)
• 1 to 2 tablespoons avocado oil, divided
• 2 tablespoons gochujang
• 1 tablespoon tamari
• 1 tablespoon maple syrup
• 1 teaspoon toasted sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt, to taste
• Cooked rice, for serving
• 2 to 3 green onions, sliced
• 1 to 2 teaspoons sesame seeds

Tearing the tempeh instead of cutting neat cubes gives you more rough edges, which helps it brown better in the air fryer.

Use a light hand with the oil. You want enough to help the tempeh color and keep the snow peas from drying out, but not so much that the glaze slides off later.

How to Make Air Fryer Tempeh

1. Mix the glaze: In a small bowl, whisk together the gochujang, tamari, maple syrup, toasted sesame oil, rice vinegar, garlic powder, and onion powder until smooth. Taste and adjust if needed. It should be spicy, a little sweet, salty, and sharp enough from the vinegar to keep it from feeling heavy.
2. Prep the tempeh: Tear or cut the tempeh into fairly even bite-size pieces. Toss with 1 tablespoon avocado oil so the surface is lightly coated but not wet.
3. Prep the snow peas: In a separate bowl, toss the snow peas with the remaining oil and a small pinch of salt if needed. Keep them separate so they do not overcook while the tempeh finishes.
4. Start the tempeh: Preheat the air fryer to 390°F (200°C) if your model benefits from preheating. Arrange the tempeh in a single layer in the basket. Air fry for 6 to 8 minutes, shaking halfway through, until the edges are browned and the surface looks drier and firmer. If your air fryer browns unevenly, rotate the basket or flip larger pieces.
5. Add the snow peas: If your basket is large enough, move the tempeh to one side and add the snow peas in a separate section. If not, cook the snow peas in a second batch. Air fry for 3 to 5 minutes more at 390°F (200°C), shaking or stirring once, until the snow peas are blistered in spots but still bright green and slightly crisp.
6. Glaze and finish: Drizzle or toss the tempeh with part of the glaze, using just enough to coat it lightly. Return it to the air fryer for 1 to 2 minutes at 380°F to 390°F (193°C to 200°C), watching closely so the glaze turns glossy and lightly sticky without scorching.
7. Toss and serve: Transfer the tempeh to a bowl and toss with the remaining glaze as needed for a shinier finish. I find this works best when the final glaze goes on off heat, because too much sauce in the basket can soften the crust. Spoon rice into bowls, then top with the glazed tempeh and snow peas. Finish with green onions and sesame seeds, and serve right away.

Air Fryer Time and Temperature for Tempeh

390°F (200°C) is a good target for the main cook. It is hot enough to brown the tempeh before it dries out, and it gives the snow peas a quick blister without taking them too far.

Total cook time is usually about 10 to 14 minutes, plus the final 1 to 2 minutes after glazing. The part I pay attention to most is the glaze, so once the sauce goes on, keep the finish short and watch closely.

Air fryer models vary. Basket-style machines often brown faster, while oven-style units may need a little longer. If yours runs hot, start checking around the 8 to 10 minute mark.

Why Air Fryer Tempeh Turns Soft or Burns

Tempeh browning too fast

If the edges are getting dark before the centers look dry and crisp, your air fryer may run hot. Lower the temperature toward 380°F (193°C), shake earlier, and wait until the end to add any glaze.

Snow peas turning soft

Snow peas need a short cook. Keep them in a separate basket zone when you can, or cook them separately if the basket is small. Pull them once they are blistered but still bright green.

Glaze burning in the basket

This usually means it went on too early or too heavily. Use only part of the glaze for the air fryer finish, then add the rest after cooking so the coating stays glossy instead of scorched.

Serving Ideas for Air Fryer Tempeh

Serve it over steamed white rice, brown rice, or jasmine rice. If you want to round out the bowl, add cucumber, shredded carrots, sliced avocado, or lime wedges at the table.

If you want a simple starter, try these Air Fryer Stuffed Dates with Brie before dinner.

More Ways to Use This Tempeh Method

Tempeh bacon-style version

Slice the tempeh into strips and use a smoky, salty-sweet seasoning or marinade in place of the gochujang glaze. This works better as a breakfast side or sandwich filling than a rice bowl.

Buffalo tempeh

Air fry the tempeh as directed without the gochujang glaze, then toss it with buffalo sauce after cooking. That keeps the sauce from burning, though the crisp edges will soften fairly quickly.

How to Store and Reheat Air Fryer Tempeh

Store leftover tempeh and snow peas in an airtight container in the refrigerator for up to 3 to 4 days. If possible, keep them separate from the rice so everything reheats more evenly.

The tempeh will soften in storage, especially once glazed, so do not expect the same texture as fresh. For the best results, reheat the tempeh in the air fryer at a moderate temperature until warmed through and re-crisped at the edges, checking early so it does not dry out.

If you are making it ahead, keep the glaze separate and add it after reheating. For another crispy basket-friendly recipe, see this Air Fryer Arancini Recipe.

Nutrition

Approximate nutrition per serving, assuming 4 servings and not including rice or optional additions: 180 calories, 11g protein, 9g fat, 14g carbohydrates.

Approximate nutrition per 100g: 130 calories, 8g protein, 6g fat, 10g carbohydrates.

Nutrition is an estimate and will vary with the exact brands used and how much glaze you add at the end.