This post may contain affiliate links. Please read our disclosure policy.

Introducing Thai Basil Tempeh! This Thai-inspired sautéed tempeh is chewy, slightly sweet and sour, and topped with an optional persimmon and avocado salsa. 20 minutes from start to finish, flavorful, and packed with protein (20g per serving)!

Thai Basil Tempeh with Persimmon Salsa

📘 What is Tempeh

Tempeh is a cake made from fermented soybeans. As opposed to tofu, tempeh is prepared from whole soybeans that are bound together by a white mold (Rhizopus oligosporus) growing between each bean.

Tempeh is nutrient-dense, high in protein, and contains more fiber than tofu.

Thai Basil Tempeh with Persimmon Salsa

🥣 How to Make It

This recipe is super easy but yields a dish that is loaded with different textures and flavors. This is a must-try!

Persimmon Salsa

Let’s start with the persimmon salsa! It is optional but adds a ton of freshness (and color!) to this dish. Preparing the salsa takes just 5 minutes, here is how to do it:

  1. Cut the persimmon and avocado. Try to cut them into 1/2-inch cubes.
  2. Transfer to a bowl.
  3. Add the seasonings. Lime juice for freshness, olive oil for richness, and a pinch of chili for a subtle kick! Stir to coat, and done!

Not a fan of persimmon? I’m sure mango would make a great substitute!

Thai Basil Tempeh with Persimmon Salsa

Thai Basil Tempeh

Next, we have the tempeh that is sautéed with shallots, garlic, ginger, and green curry paste for extra spiciness. Once the tempeh is starting to brown, add the sauce that consists of:

  • Soy sauce – For plenty of umami and saltiness.
  • Lime juice – To add sourness and freshness.
  • Coconut sugar – For a balance of sweet, spicy, and sour!

Finally, once the tempeh is coated with the sauce, stir in the Thai basil leaves and cook for one more minute. 

To serve, transfer the tempeh on top of a bed of white rice, and top with the persimmon salsa!


What is Thai Basil?

If you have never heard of it, Thai basil is stronger than regular basil and has an anise/fennel flavor. I wouldn’t recommend using regular basil here, as you won’t get the same flavor. Thai basil is available at Asian stores, so you shouldn’t have trouble finding it.

How ripe the persimmon should be?

Use an unripe persimmon for a nice crunch.

Can I use any type of tempeh?

Yes! Black bean tempeh, chickpea tempeh, the choice is yours!

Thai Basil Tempeh with Persimmon Salsa

This recipe has been a hit here, even for those who usually don’t like tempeh. It’s definitely going to become a regular! Hope you will like this one too!

Let me know in the comments if you try this recipe!

Thai Basil Tempeh with Persimmon Salsa
full of plants in envelope

Want to Save This Recipe?

Enter your email below & we’ll send it straight to your inbox! Plus, you will receive new recipes every week!

Save Recipe

I’d like to receive more tips & recipes from Full of Plants.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Thai Basil Tempeh with Persimmon Salsa

Thai Basil Tempeh With Persimmon Salsa

5 from 1 vote
Author: Thomas Pagot
Caramelized tempeh with Thai basil served with fresh persimmon and avocado salsa. Easy to make and so flavorful!
Prep Time : 10 minutes
Cook Time : 10 minutes
Total Time : 20 minutes
Servings 2 servings
Calories 414 kcal


Persimmon Salsa

Thai Basil Tempeh

  • 1 tbsp oil
  • 2 shallots minced
  • 2 cloves of garlic minced
  • 1 tsp fresh grated ginger
  • 1/4 tsp green curry paste optional, adds spiciness
  • 7 ounces tempeh cut into 1/2-inch cubes
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp coconut sugar
  • 1/2 cup packed Thai basil leaves


Persimmon Salsa

  • In a small bowl, combine the lime juice, olive oil, ground chili, and soy sauce.
  • Finely dice the persimmon and the avocado and add them to the bowl. Stir to combine and taste to adjust seasonings if needed. Refrigerate for at least 30 minutes.

Thai Basil Tempeh

  • Heat the oil in a large non-stick skillet over medium heat. Once hot, add the shallots, garlic, grated ginger, and green curry paste if using. Cook for 3-5 minutes or until the shallots are golden brown.
  • Next, add the tempeh and sautée for another 3 minutes.
  • In the meantime, combine the soy sauce, lime juice, and coconut sugar in a small bowl. Pour the sauce into the skillet and stir to coat the tempeh with the sauce. Cook for another 2 minutes or until the sauce has slightly reduced.
  • Add the Thai basil leaves and cook for another minute. Remove from heat and serve over a bed of rice. Top with the fresh persimmon salsa and serve immediately.


Serving: 1 serving | Calories: 414 kcal | Carbohydrates: 27.8 g | Protein: 21 g | Fat: 27.5 g | Fiber: 3.6 g | Sugar: 6.6 g
Course : Main Course
Cuisine : Thai
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
Share this recipe!

About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

Leave a Comment

Notify of
Did you make this recipe? Rate it!

Newest Most Voted
Inline Feedbacks
View all comments

Does the nutrition information include rice?

5 stars
Really amazing and tasty. Loved it (only found regular basil though).
I was disappointed that I didn’t triple the recipe.