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Grilled Huli Huli Tempeh
with pineapple / asparagus / rolls

Active: 35 Total: 55
Huli Huli is a Hawaiian flavor combination that is both sweet and sour. While often made with chicken, this vegetarian version uses tempeh that will hold up well if you choose to cook it on an outdoor grill. This meal was last featured in 2020.
Smarts #1: The sugar in the marinade can burn easily, so watch it closely and move the tempeh off the heat as needed.
Smarts #2: If you're using the grill, feel free to grill the pineapple spears for a few minutes. This will help to draw out their natural sweetness.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Huli Huli Marinade:
  • Garlic - 2 cloves , chopped
  • Ginger, fresh - 2 tsp , grated
  • Brown sugar - 1/4 cup
  • Ketchup - 1/4 cup
  • Soy sauce, low-sodium - 1/4 cup
  • Vinegar, rice - 2 Tbsp
Grilled Asparagus and Pineapple:
  • Asparagus - 1 bunch , trimmed
  • Pineapple, fresh - 1 lb , sliced into spears
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp
Grilled Huli Huli Tempeh:
  • Tempeh - 16 oz , slice into 'steaks' (sub extra-firm tofu)
  • Water - 1 cup
  • Huli Huli Marinade (ingredients listed separately) - 1/2 cup + 1/4 cup
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Hawaiian rolls, store-bought - 8 (look for these lightly sweet, Hawaiian-style rolls in the bakery section or use any type of roll or bread)

Nutrition Facts

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Choose Cooking Method

Prep

  1. Tempeh / Garlic / Ginger - Slice tempeh into thin slices, making sure that the slices are the right size to fit on the grates of the grill without falling through. Prep garlic and ginger as directed and combine. (Can be done up to 5 days ahead)
  2. Make marinade - Whisk together garlic, ginger, brown sugar, ketchup, soy sauce, and vinegar. Heat in the microwave just until the brown sugar dissolves, 30 to 60 seconds. Let marinade cool. (Can be done up to 5 days ahead)
  3. Steam and marinate tempeh - (If prepping right before cooking, get grill heating while chicken is marinating.) Combine tempeh and water in a microwave-safe bowl. Cover loosely with a paper towel. Steam in the microwave on high for 5 minutes. Drain off water. Combine tempeh with first portion of Huli Huli marinade and turn to coat. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  4. Asparagus - Trim asparagus. (Can be done up to 5 days ahead)
  5. Pineapple / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)

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Make

  1. Heat grill to 425F / 218C, keeping one part over direct heat and one part over indirect heat.
  2. Remove tempeh from marinade (discard marinade) and season with some salt and pepper.
  3. Toss asparagus with cooking oil and season with some salt and pepper.
  4. Brush grates with some oil and place tempeh over direct heat. Cook on both sides to lightly sear. As the tempeh cooks, brush it with second portion of Huli Huli marinade. Move tempeh to indirect heat to keep it warm while cooking asparagus. Place asparagus over direct heat and grill on all sides until tender, 4 to 5 minutes (depending on thickness of spears).
  5. If you’d like the rolls warm, heat them briefly in the microwave or toast them.
  6. Squeeze lemon juice over asparagus.
  7. Serve tempeh with green onions on top and asparagus, pineapple, and rolls on the side. Enjoy!

Prep

  1. Tempeh / Garlic / Ginger - Slice tempeh into thin slices. Prep garlic and ginger as directed and combine. (Can be done up to 5 days ahead)
  2. Make marinade - Whisk together garlic, ginger, brown sugar, ketchup, soy sauce, and vinegar. Heat in the microwave just until the brown sugar dissolves, 30 to 60 seconds. Let marinade cool. (Can be done up to 5 days ahead)
  3. Steam and marinate tempeh - Combine tempeh and water in a microwave-safe bowl. Cover loosely with a paper towel. Steam in the microwave on high for 5 minutes. Drain off water. Combine tempeh with first portion of Huli Huli marinade and turn to coat. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  4. Asparagus - Trim asparagus. (Can be done up to 5 days ahead)
  5. Pineapple / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)

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Make

  1. Remove tempeh from marinade (discard marinade) and season with some salt and pepper.
  2. Toss asparagus with cooking oil and season with some salt and pepper.
  3. Heat a grill pan or skillet over medium heat. Add asparagus and sear on all sides until tender, 6 to 8 minutes (depending on thickness). Set asparagus aside and return pan to heat.
  4. Brush heated pan with some oil. Add tempeh and sear on both sides, brushing tempeh with the second portion of Huli Huli marinade as it cooks. Continue cooking tempeh until warmed through and golden brown, 3 to 4 minutes more.
  5. If you’d like the rolls warm, heat them briefly in the microwave or toast them.
  6. Squeeze lemon juice over asparagus.
  7. Serve tempeh with green onions on top and asparagus, pineapple, and rolls on the side. Enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


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