This crispy air fryer tempeh will quickly become a favourite vegan option. A sweet-tangy mango marinade complements tempeh’s firm, nutty texture, and air frying turns the pieces into golden, crunchy bites—perfect for snacks, bowls, or salads.
As we get older, managing cholesterol while keeping protein high can feel tricky. Plant-based proteins are a great solution, and tempeh stands out as a satisfying alternative when you want something more interesting than nuts.
My first introduction to tempeh came from a cousin who discovered it while traveling in Southeast Asia. At first I mistook it for tofu, but tempeh is quite different: it’s made from fermented whole soybeans, giving it a dense texture and a nutty, savory flavor.
Best of all, this recipe takes under 20 minutes from start to finish (plus optional marinating time). The mango marinade adds bright sweetness and a slight tang that pairs beautifully with tempeh’s hearty bite. Below you’ll find everything you need to know to make crispy air fryer tempeh with a mango marinade.
What is tempeh?
Tempeh is an Indonesian staple made from fermented whole soybeans. Unlike tofu, which is produced from soy milk, tempeh retains the whole bean, which produces a firmer texture and nuttier flavor. Fermentation enhances both taste and nutrition, providing a good source of plant protein, fiber, vitamins, and minerals. Tempeh is versatile—suitable for sautéing, grilling, or air frying to achieve a crisp exterior.
Where to buy tempeh?
Find tempeh in the refrigerated section of many supermarkets, health food stores, or Asian grocery shops. If your local store doesn’t carry it, several online retailers sell packaged tempeh. Look for fresh, refrigerated packages for the best texture.
Why you’ll love this air fryer tempeh recipe
- Fast and simple: Prep and cook time are short, making this recipe ideal for busy weeknights or quick meal prep.
- Full of flavor: The mango marinade delivers a balanced mix of sweet, tangy, and savory notes that glaze the tempeh beautifully.
- High in plant protein: Tempeh is a nutrient-dense option that helps keep you satisfied.
- Versatile: Use the crispy tempeh in salads, wraps, grain bowls, stir-fries, or as a snack with dipping sauce.
What equipment you need
Minimal tools are required:
- Air fryer with a roomy basket for even airflow
- Sharp knife and cutting board for cubing the tempeh
- Mixing bowl to whisk the marinade and coat the tempeh
- Measuring spoons for accurate seasoning
Ingredients for crispy air fryer tempeh
Ingredients:
- 9 oz (250 g) tempeh
Mango marinade:
- 7 tablespoons (100 ml) mango juice
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon cornstarch
- 1 teaspoon sesame seeds (white or black)
- ¼ teaspoon minced ginger
- ¼ teaspoon oregano
- ¼ teaspoon black pepper
How to make this air fryer tempeh
1. Preheat the air fryer to 360°F (180°C) for about 5 minutes.
2. Cut the tempeh into roughly 1-inch cubes so they remain chunky and hold their texture.
3. In a bowl, whisk together mango juice, soy sauce, maple syrup, rice vinegar, garlic powder, minced ginger, cornstarch, oregano, black pepper, and sesame seeds until smooth.
4. Toss the tempeh cubes in the marinade, ensuring each piece is coated. For best flavor, marinate at least 30 minutes or refrigerate overnight.
5. Arrange the marinated tempeh in a single layer in the air fryer basket. Avoid overcrowding to ensure even crisping.
6. Air fry at 360°F (180°C) for about 8 minutes, flipping halfway through, until pieces are golden and crisp. Remove and serve hot.
Top tips
- Cut evenly: Uniform pieces cook consistently.
- Marinate longer: More time in the marinade deepens flavor.
- Single layer: A single layer in the air fryer ensures maximum crispiness.
Serving ideas
- Salads: Add to leafy salads for crunch and protein; a vinaigrette pairs well.
- Wraps: Use in wraps with fresh vegetables and hummus or a creamy sauce.
- Grain bowls: Serve over quinoa, rice, or couscous with roasted vegetables and a zesty dressing.
- Stir-fries: Toss into stir-fries with vegetables and Asian-style sauces like teriyaki or soy-ginger.
- Snacks: Serve as an appetizer with dips such as spicy mayo or sweet chili sauce.
Variations
Tempeh adapts well to many flavor profiles. Try these variations:
- Mediterranean: Use olive oil, oregano, and paprika—serve with hummus and pita.
- Spicy: Add chili powder, sriracha, or crushed red pepper for heat.
- Herb-forward: Toss with olive oil, garlic, and fresh herbs like rosemary or parsley for a lighter option.
Substitutions
- Soy sauce: Use tamari for a gluten-free option.
- Maple syrup: Substitute agave or honey.
- Rice vinegar: Swap with apple cider or white wine vinegar.
- Mango juice: Orange juice works well in a pinch.
- Garlic powder: Use fresh minced garlic or garlic paste for stronger flavour.
How to store raw tempeh
Store raw tempeh refrigerated at 1–4°C and use within 5–7 days for best quality. Tempeh freezes well for up to three months; thaw completely before cooking. You can also dehydrate sliced tempeh for long-term storage—keep dried tempeh in an airtight container in a cool, dark place.
How to store air fryer tempeh
- Leftovers: Keep in an airtight container in the fridge for up to 3 days.
- Freeze: Cool the tempeh cubes, freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
- Reheat: Reheat in the air fryer at 360°F (180°C) for about 4 minutes to restore crispiness. Microwaving is faster but may soften the texture.
FAQs
Yes, tempeh is safe to eat raw, but cooking improves flavor and texture and can make it easier to digest.
Store cooked tempeh in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
Tempeh has a firm texture with a nutty, slightly earthy flavor. It readily absorbs marinades and spices.
Both are nutritious. Tempeh is made from whole soybeans and typically contains more protein and fiber, plus fermentation can provide probiotic benefits.
More air fryer recipes you’ll love
- Air fryer cauliflower
- Crispy air fryer chickpeas
- Air fryer mushrooms
- Air fryer carrot fries
- Crispy vegetable fritters
- Air fryer roasted almonds
If you try this recipe, I’d love to hear how it turned out—leave a comment and a star rating below.
Air Fryer Tempeh with Mango Marinade
This crispy air fryer tempeh is an easy, flavourful plant-based protein dish that works well in many meals.
Ingredients
- 9 oz (250 g) tempeh
- 7 tablespoons (100 ml) mango juice
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon cornstarch
- 1 teaspoon sesame seeds
- ¼ teaspoon minced ginger
- ¼ teaspoon oregano
- ¼ teaspoon black pepper
Instructions
- Preheat air fryer to 360°F (180°C) for about 5 minutes.
- Cut tempeh into ~1-inch cubes.
- Whisk together mango juice, soy sauce, maple syrup, rice vinegar, garlic powder, minced ginger, cornstarch, oregano, black pepper, and sesame seeds.
- Toss tempeh cubes in the marinade; marinate at least 30 minutes for best results.
- Arrange tempeh in a single layer in the air fryer basket.
- Air fry at 360°F (180°C) for about 8 minutes, flipping halfway through, until golden and crispy.
- Serve hot.
Notes
- Cut evenly: Uniform pieces cook evenly.
- Marinate longer: Longer marinating increases flavor.
- Don’t overcrowd: A single layer produces maximum crispiness.
Nutrition Information:
Yield: 2
Serving Size: 1
Amount Per Serving:
Calories: 244
Total Fat: 15g
Protein: 27g
Nutrition is an estimate. Recalculate using your specific ingredients for accuracy.