How long to cook tempeh in an air fryer

At-a-glance cooking parameters

Temperature

375 °F

191 °C

Total time

14 min

per single layer

Shake at

7 min

shake once

Internal temp

—

use visual cue

Tempeh crisps in the air fryer in about 14 minutes at 375 °F (191 °C) with a shake at 7 — a dense, nutty fermented soybean cake that browns into firm, golden, crisp-edged cubes for bowls, wraps and salads. Unlike tofu it needs no pressing (it's already firm), but two flags matter: steam the block about 10 minutes first to mellow its natural bitterness and open it up to marinade, and always toss it in oil or an oil-based marinade, since the porous surface turns hard and chalky air-fried dry. 4 variants: the classic soy-maple-garlic-paprika benchmark; thin-sliced tempeh bacon with liquid smoke; plain oil-and-salt crispy cubes to sauce after; and BBQ or buffalo tempeh glazed near the end. Distinct from Tofu — tempeh is whole fermented soybeans (denser, nuttier, holds its shape) where tofu is pressed bean curd that needs draining and cornstarch to crisp.

Per serving

Approximate values for a single portion of tempeh (USDA baseline, cooked, includes light air-fryer oil spray).

Calories

190 kcal

Protein

18 g

Fat

11 g

Carbs

9 g

Tempeh in popular air fryer brands

Adjusted for how each brand actually heats. Tap a brand name to see every food we calibrate for it.

How to tell it’s done

Tempeh is done when the cubes or slices are golden with crisp, browned edges and the surface is firm and dry to the touch rather than soft. It's a pre-made fermented soy cake — fully edible as-is — so you're crisping and warming it, not cooking raw protein; there's no probe temperature. Look for deep golden edges and a firm, slightly chewy bite; pale tempeh is under-crisped and still tastes starchy.

Step-by-step method

1. 1

   Prep

   Bring ingredients close to room temperature. Toss the tempeh in oil or an oil-based marinade before cooking — it's dry and porous, so the fat is what crisps the edges instead of leaving them hard and chalky. If cooking it plain, spray the cubes well before and at the shake.

2. 2

   Season

   Season with Classic marinated tempeh (the benchmark): ½-inch cubes marinated in soy sauce, maple syrup, garlic and smoked paprika, then air-fried crisp — savoury-sweet, for grain bowls, wraps and salads., Tempeh bacon: thin slabs marinated in soy, maple and a little liquid smoke, air-fried until crisp and chewy at the edges — a smoky breakfast strip., Plain crispy tempeh: cubes tossed in just oil and salt and air-fried to a neutral crisp base, then sauced after cooking., BBQ or buffalo tempeh: crisp the cubes first in a soy marinade, then toss in BBQ or buffalo sauce near the end — sweet sauces go on late so they don't scorch..

3. 3

   Load

   Arrange one 8 oz block, cubed or sliced (2–3 servings), in a single layer. optionally steam or simmer the block 10 minutes to mellow its bitterness, cut into ½-inch cubes or thin slabs, toss in a soy-based marinade (or just oil and salt), then air-fry 375 °f / 14 min / shake at 7. shake or turn so every face browns; cook in a single layer rather than a pile. for best convection airflow.

4. 4

   Cook

   Set the air fryer to 375 °F (191 °C) and cook for 14 minutes total, shaking once at 7 minutes.

5. 5

   Check & rest

   Check the visual doneness cue and serve immediately for best texture.

6. 6

   Store

   Tempeh keeps well: refrigerate cooked tempeh 4–5 days and re-crisp at 350 °F for 3 minutes, or eat it cold in salads and bowls. Marinate raw cubes up to 2 days ahead in the fridge for deeper flavour.

Watch out for

• !Steam or simmer the block about 10 minutes first to mellow bitterness (optional but recommended). Raw tempeh can taste bitter; a quick steam softens that edge and helps it soak up marinade.
• !Marinate or oil it — never air-fry tempeh dry. Its porous surface turns hard, dry and chalky without fat; toss to coat every cube before cooking.
• !Single layer and shake at the halfway point. Piled cubes brown unevenly and stay pale where they touch; spread them out and shake at 7 minutes.
• !Add sweet or BBQ sauces near the end, not at the start. Sugary glazes scorch over a full cook — crisp the tempeh in a soy-based marinade and toss it in the sweet sauce in the last couple of minutes or after.

FAQ about tempeh in an air fryer

What temperature should I cook tempeh at in an air fryer?

Cook tempeh at 375 °F (191 °C). The convection air at this temperature cooks the food gently — higher temperatures dry it out or scorch the surface.

How long does tempeh take in an air fryer?

Tempeh takes 14 minutes total at 375 °F (191 °C). Shake the basket once at 7 minutes so both sides cook evenly.

Do you need to shake tempeh in an air fryer?

Yes — shake the basket once at 7 minutes. Loose pieces (tempeh) settle into the basket and the bottom layer stays pale unless you redistribute them halfway through.

Do you need to preheat the air fryer for tempeh?

Preheating is optional for tempeh — most modern air fryers reach temperature in under 2 minutes and the food's total cook time already accounts for the ramp-up. If you do preheat, reduce the total time by 1–2 minutes and check earlier than usual.