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A batch of crispy air fryer tempeh is one of my favorite ways to add texture and plant-based protein to any meal. I use tempeh, coconut amino, spices, and maple syrup to infuse these lightly crisp bites with a smoky flavor. This recipe takes less than half an hour to make, which is one of the reasons why I include it in so many of my meals.
Tempeh has been a staple in my kitchen for years, thanks to its hearty texture and impressive nutritional profile. Unlike many plant-based proteins, it holds its shape perfectly and absorbs marinades exceptionally well, which is one of the reasons I use it in my BBQ tempeh sandwich. If you are looking for a plant-based protein that is extremely versatile, this crispy air fryer tempeh is for you.
My journey with tempeh started while looking for more satisfying meatless options, and this crispy air fryer tempeh was my attempt at getting my picky eaters more interested in it. They already loved other crispy air fryer food like my air fryer mozzarella sticks, so I knew I needed to bring that same energy to tempeh. The first time I served it to them, it was mixed into a salad. Pretty soon, they had picked out all the cubes and were searching under the leaves for more. Ha!
Not every plant-based protein delivers the texture I am looking for, but this crispy air fryer tempeh does every time. As a nutritionist, I appreciate that tempeh provides protein, fiber, and nutrients while remaining incredibly versatile. The outside develops a lightly crispy coating while the center stays pleasantly chewy. The smoky marinade adds a complex savory flavor without requiring a long ingredient list.
The key to getting this crispy air fryer tempeh right starts with the marinade. I whisk together the sauce ingredients, then cut the tempeh into cubes, coat every piece thoroughly, and give it time to absorb the flavors. Once marinated, I arrange the cubes in a single layer in the air fryer basket, cook until golden, then shake and flip them halfway through so all the sides get that crunchy finish. The result is flavorful tempeh with great texture in every bite.
A few years ago, we hosted a cookout, and I set up a build-your-own grain bowl station, which of course included a large platter of freshly air-fried crispy tempeh. I had one guest thinking it was roasted chicken, another thought it was haloumi, while someone else assumed it was croutons. They kept eating a few more pieces as they tried to figure out what it was. I am pretty sure they kept the guessing game going as an excuse to keep eating more tempeh. Ha! If you are looking for a simple way to add more plant protein to your meals, I highly recommend giving this recipe a try.
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🥘 Ingredients
The secret to this crispy air fryer tempeh is in the simple but careful selection of ingredients. This is everything I use to create a flavorful marinade and perfectly crisp exterior:
Tempeh: I use plain tempeh and cut it into bite-sized cubes so every piece develops plenty of crispy edges.
Olive oil: A little olive oil helps the marinade coat the tempeh while encouraging browning in the air fryer.
Coconut aminos: I add this for a slightly sweet and savory flavor while keeping everything gluten-free.
Maple syrup: A touch of maple syrup balances the savory ingredients, and the exterior caramelizes slightly.
Spices: I use garlic powder for a savory flavor, and smoked paprika for the signature smokiness.
Apple cider vinegar: This brightens the marinade and balances the richer flavors.
Salt and black pepper: I use these to round out the flavors of the other ingredients.
Cooking spray: I lightly spray the air fryer basket to prevent sticking and increase crisping.
🔪 How To Cook
These are the simple steps I follow when making this crispy air fryer tempeh:
Make the marinade: First, I whisk together the olive oil, coconut aminos, maple syrup, garlic powder, smoked paprika, apple cider vinegar, salt, and pepper until well combined.
Cut the tempeh: Then I slice the tempeh into bite-sized cubes.
Marinate: Next, I add the tempeh cubes to the marinade and gently toss until every piece is coated, then let it sit for about 10 minutes. While the tempeh marinates, I preheat the air fryer.
Air fry: Then I arrange the cubes in the air fryer basket in a single layer and air fry until lightly golden and crisp around the edges.
Serve: Once the tempeh is done cooking, I serve it immediately as a snack or part of my favorite meals.
My #1 Secret Tip for this air fryer tempeh recipe is to arrange the tempeh in a single layer with space between the pieces. When I crowd the basket, the cubes trap steam and stay softer on the outside. Giving each piece room allows the hot air to circulate properly and creates a much crisper result.
Other Tips To Keep In Mind:
- Similar cubes: I cut the tempeh into pieces that are roughly the same size so they cook at the same rate.
- Room temperature tempeh: I remove my tempeh from the refrigerator and allow it to come to room temperature before cooking. This gives me the best flavor and texture.
- Preheat: Starting with a hot air fryer helps the exterior begin crisping immediately.
- Flip midway: I always shake and flip the tempeh halfway through cooking for more consistent browning.
📖 Variations
I love switching up the marinades for this crispy air fryer tempeh recipe. These are 3 I make regularly, depending on the type of meal I am serving it with:
Buffalo style: I replace half the coconut aminos with 2 tablespoons of buffalo sauce for a spicy coating with extra tang. My husband loves this version in wraps with a blue cheese or homemade vegan ranch dressing.
Peanut ginger: I add 1 tablespoon of peanut butter and 1 teaspoon of freshly grated ginger to the marinade. My kids love this version on top of sticky rice with toasted sesame seeds and ginger soy marinade.
Maple mustard: For a slightly sweeter version, I whisk 1 tablespoon Dijon mustard into the marinade and increase the maple syrup by 1 teaspoon. My kids love skewers of this crispy tempeh with some extra mustard BBQ sauce for dipping.
🍽 Serving Suggestions
The possibilities for what you can do with this crispy air fryer tempeh are endless. If you want a simple meal, I recommend adding it to a bowl of vegan fried rice with miso mushrooms, roasted cashews, and gluten free stir fry sauce. You can add in some julienned vegetables and make a quick Asian inspired bowl.
A few weeks ago, I included some air fryer in tempeh in our Mexican night. We threw the cubes into our standard bowl of vegan taco salad and added some pineapple salsa and edamame guacamole instead of beans. I made sure to drizzle some extra vegan taco sauce at my kids’ request. This was one of those rare occasions where there was not a single leftover. We all definitely overindulged, but it just tasted so good.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover tempeh in an airtight container in the refrigerator for up to 3 days.
Freezing: I do not usually freeze this recipe since the texture changes noticeably after thawing.
Reheating: I reheat the tempeh in the air fryer for 3-4 minutes until warmed through and crisp again.
❓Recipe FAQs
Tempeh naturally has a slightly earthy flavor that some people perceive as bitterness. In my experience, allowing enough time for the marinade to absorb into the tempeh helps counteract that flavor. But if the bitter taste is still too prominent for you, I suggest steaming the tempeh for 5-20 minutes before marinating and air frying to get rid of the bitterness.
If I do not have coconut aminos available, I use tamari or soy sauce. Both add a savory flavor, though they are saltier, so I make sure to reduce the added salt accordingly.
No, I do not press tempeh before marinating or air frying it. Unlike tofu, tempeh is much firmer and contains very little excess moisture, so pressing is not necessary. Instead, I focus on cutting it into evenly sized pieces and giving it enough time to absorb the marinade. That marinade is what helps build flavor while the air fryer creates the crispy texture. If I pressed the tempeh, I would not notice much difference.
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📋 Recipe Card
Crispy Air Fryer Tempeh
A batch of crispy air fryer tempeh is one of my favorite ways to add texture and plant-based protein to any meal. I use tempeh, coconut amino, spices, and maple syrup to infuse these lightly crisp bites with a smoky flavor. This recipe takes less than half an hour to make, which is one of the reasons why I include it in so many of my meals.
Servings: 4
Calories: 160kcal
- My #1 Secret Tip for this air fryer tempeh recipe is to arrange the tempeh in a single layer with space between the pieces. When I crowd the basket, the cubes trap steam and stay softer on the outside. Giving each piece room allows the hot air to circulate properly and creates a much crisper result.
- Similar cubes: I cut the tempeh into pieces that are roughly the same size so they cook at the same rate.
- Room temperature tempeh: I remove my tempeh from the refrigerator and allow it to come to room temperature before cooking. This gives me the best flavor and texture.
- Preheat: Starting with a hot air fryer helps the exterior begin crisping immediately.
- Flip midway: I always shake and flip the tempeh halfway through cooking for more consistent browning.
Serving: 2oz | Calories: 160kcal | Carbohydrates: 10g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 381mg | Potassium: 257mg | Fiber: 1g | Sugar: 3g