Ginger Garlic Tempeh Seasoning Blend
A fragrant, warm Asian-inspired dry seasoning blend built on ginger and garlic with toasted sesame seeds and coriander. Mix in minutes and use for marinating tempeh, seasoning stir-fries, roasted vegetables, or rice. Stores up to 3 months and works beautifully on any plant-based protein or grain.
- Prep
- 6 min
- Cook
- 3 min
- Wait
- 2 min
- Total
- 11 min
- Makes
- ½ cup (about 60 g), enough for 2 blocks of tempeh or 2–3 servings as a seasoning rub
Steps
Before you start
- Measure all spices and seeds carefully—consistency matters in a blend
- Have a small plate ready for cooling toasted sesame seeds if you choose to toast them
- Use an airtight container for storage to preserve freshness
Measure all ingredients
- Measure ginger powder (2 tablespoons), garlic powder (2 tablespoons), coriander (1 tablespoon), black pepper (1 teaspoon), and any optional cumin, salt, coconut sugar, and red pepper flakes into separate small bowls or onto a piece of parchment paper.
- Separately measure the sesame seeds.
- Arranging everything in advance ensures you won't miss any ingredient and the assembly goes smoothly.
+ Show details− Hide details
Ready when: All ingredients are measured and organized, ready to combine
Tip: Line up measured ingredients in the order you'll use them to avoid forgetting anything.
Toast sesame seeds (optional)
- Heat a small dry skillet or shallow pan over medium heat.
- Add sesame seeds and toast for 2–3 minutes, stirring occasionally with a wooden spoon, until fragrant and very lightly golden.
- Transfer to a small plate to cool completely—this step deepens the nuttiness but is optional if you prefer a milder sesame flavor.
+ Show details− Hide details
Ready when: Seeds are light golden and fragrant
Tip: Do not walk away—sesame seeds burn quickly. If they turn medium brown, remove immediately and spread on a plate to cool.
Combine all ingredients
- Pour ginger powder, garlic powder, cooled (or raw) sesame seeds, coriander, and black pepper into a small mixing bowl.
- Add optional cumin, salt, coconut sugar, and red pepper flakes if using.
- Whisk or stir with a fork until the blend is evenly distributed with no clumps.
- Use the back of a spoon to gently break apart any sesame seed clusters.
+ Show details− Hide details
Ready when: Blend is uniform in color and texture with no visible clumps or streaks of single ingredients
Tip: Taste a pinch on your fingertip and adjust salt, pepper, or spice to your preference before storing.
Transfer to storage container
- Pour the seasoning blend into a clean, dry airtight container (a pint-sized glass jar works well).
- Seal tightly and label with the contents and today's date.
- Store at room temperature away from direct sunlight, heat, and moisture.
+ Show details− Hide details
Ready when: Blend is sealed in an airtight container with a label
Tip: Glass jars preserve seasoning quality and flavor longer than plastic containers.
Good to know
Tips
- Toast the sesame seeds for deeper, more complex flavor—it's worth the 5 minutes and transforms the blend from good to outstanding.
- Use this blend as a dry rub for marinated tempeh or tofu: toss with a little oil, coat the protein, and pan-fry until edges are crispy.
- Shake the jar before each use; sesame seeds and spices may settle slightly in storage, but a quick shake ensures even seasoning.
- Double or triple the batch—this blend keeps for months and is invaluable for Asian-inspired weeknight cooking.
Make ahead
Store in an airtight container up to 3 months. Make a double batch and keep on hand for quick seasoning of tofu, tempeh, roasted vegetables, or grain bowls.
Storage & reheating
Room temperature in an airtight glass jar: up to 3 months (best flavor in the first 4–6 weeks). Keep away from direct light, heat, and moisture. No refrigeration or freezing needed.
Substitutions
- sesame seeds (white or mix of white and black) → Sunflower seeds or pumpkin seeds (raw or lightly toasted). Use the same amount. Seeds will be less nutty but still add pleasant texture and richness.
- ground coriander → Ground cumin (use 1 tablespoon instead of 1 tablespoon coriander, omit optional cumin). Cumin brings earthiness instead of citrus notes—equally delicious for tempeh.
- ginger powder → Ground turmeric (use 1 tablespoon turmeric + keep 1 tablespoon ginger for warmth). Adds anti-inflammatory turmeric while keeping ginger warmth; slightly more savory result.
- freshly ground black pepper → White pepper (use ¾ teaspoon for slightly less heat). Milder peppery note that won't darken the blend visually.
