Crispy Buffalo Tempeh Bites

Tempeh is one of those foods that tastes like it came from somewhere specific, and it did. It was developed in Indonesia, most likely in Java, where soybeans are pressed into a firm cake by a mold that binds them together. Unlike tofu, which is made from soy milk curds, tempeh keeps the whole soybean, so you get a nutty, earthy bite and a texture you can really sink your teeth into. That is also why it can taste a little bitter straight from the package. This recipe deals with that first, and it is worth not skipping.

Steaming the slices for five minutes in a basket over simmering water softens them and mellows that bitter edge. Once they are patted dry, the soy and paprika mixture soaks in far better, and the cornstarch dusting gives you a light, crackly coat in the oven instead of a soggy one. Turning them halfway is the only fussing the oven part needs. If your slices look pale at that point, give them a few extra minutes and watch the edges, since every oven behaves a little differently.

The sauce is simple, but it has a lot going on. Hot sauce brings the heat and the vinegar brings the tang, and the small spoonful of Dijon gives it a backbone that keeps it from tasting thin. The sugar-free maple-type syrup rounds out the edges without adding much sweetness. Warm it gently over low heat so it stays smooth and does not split or spit. Toss the tempeh while it is still hot so the sauce clings instead of pooling at the bottom of the bowl.

For leftovers, keep the baked tempeh and the sauce in separate containers in the fridge. Tossed together, it softens fast. To bring back some crispness, spread the plain pieces on a tray and reheat them in a hot oven for a few minutes, then sauce them just before eating. They also work nicely chopped into a grain bowl or tucked into a lettuce wrap with shredded cabbage.

If you want a lighter plate around these bites, a bowl of cool, crunchy greens is a good partner. A Horseradish Egg White Salad on Arugula gives you something creamy and peppery that plays well against the heat. For dessert, or a sweet snack later in the day, Skillet Cinnamon Apples with Toasted Almonds is warm, simple, and gentle on the palate after all that spice.

Serve the celery and carrot sticks cold and crisp. They are not just a side; they give you a cool, crunchy counterpoint to every bite, and the ranch on the side lets everyone decide how much cooling they want.