Grilled Miso Tempeh Bowl

Ingredient Spotlight

Tempeh

Tempeh is a firm, cake-like fermented soybean product from Indonesia (especially Java) with a nutty, earthy flavor and a chewy texture; you can often see whole or split soybeans in it. It’s used as a high-protein meat alternative in stir-fries, sandwiches, and grilled dishes and has a savory, slightly tangy aroma from fermentation. Find tempeh in the refrigerated section of natural-food stores, larger supermarkets, or Asian markets; if unavailable, firm or extra-firm tofu (pressed and well-marinated) is the closest common substitute, or seitan if you want a meatier, wheat-based option.

Ingredient Spotlight

White miso paste

White miso (shiro miso) is a Japanese fermented soybean and rice paste that is lighter, sweeter, and milder than darker miso varieties, offering gentle umami and a lightly yeasty aroma. It’s commonly used in soups, dressings, marinades, and glazes where you want savory depth without strong saltiness. Look for it in Asian grocery stores, refrigerated natural-food sections, or well-stocked supermarkets; if you can’t find white miso, use a mild yellow miso or, in a pinch, a combination of low-sodium soy sauce with a little tahini or smooth peanut butter plus a pinch of sugar to mimic body and sweetness.

Ingredient Spotlight

Tamari (or low-sodium soy sauce)

Tamari is a Japanese-style soy sauce that’s traditionally a byproduct of miso production and typically contains little or no wheat, giving it a richer, less sharp umami flavor and a smoother finish than many regular soy sauces. It’s often chosen for gluten-free cooking or when a deeper, less salty soy flavor is desired and has a darker color and rounder aroma. You can find tamari in most supermarkets, Asian markets, and health-food stores; substitute regular soy sauce or low-sodium soy sauce if gluten isn’t a concern, or use coconut aminos as a milder, soy-free alternative.