Maple Soy Tempeh Vegan Bowl (Printable)
Caramelized maple-soy tempeh with sesame broccoli over fluffy rice — a hearty plant-based bowl bursting with flavor.
# What You’ll Need:
→ Tempeh & Marinade
01 - 14 oz tempeh, cut into 1/2-inch cubes
02 - 3 tablespoons soy sauce (use tamari for gluten-free)
03 - 2 tablespoons maple syrup
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon toasted sesame oil
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 tablespoon cornstarch
→ Sesame Broccoli
09 - 1 large head broccoli, cut into florets
10 - 1 tablespoon toasted sesame oil
11 - 1 tablespoon soy sauce
12 - 1 tablespoon sesame seeds
→ Bowl Base & Toppings
13 - 8.5 oz cooked jasmine or brown rice (about 1 cup uncooked)
14 - 2 carrots, julienned
15 - 1 avocado, sliced
16 - 2 spring onions, thinly sliced
17 - Fresh cilantro, for garnish
18 - Lime wedges, for serving
19 - Extra sesame seeds, for garnish
# How-To Steps:
01 - In a medium bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Add the tempeh cubes and toss to coat evenly. Let marinate for at least 15 minutes, stirring occasionally to ensure even absorption.
02 - Bring a pot of salted water to a rolling boil. Add the broccoli florets and blanch for 2 minutes until bright green and just tender. Drain thoroughly and set aside.
03 - Heat a large nonstick skillet over medium heat. Transfer the marinated tempeh to the pan, reserving the excess marinade. Cook for 4 to 5 minutes, turning occasionally, until the cubes are golden brown on all sides.
04 - Dissolve the cornstarch in 2 tablespoons of water, then stir it into the reserved marinade. Pour the mixture over the seared tempeh and cook, stirring constantly, until the sauce thickens and coats the tempeh in a sticky, glossy glaze, about 2 to 3 minutes. Remove from heat.
05 - In a separate pan, heat the sesame oil over medium-high heat. Add the blanched broccoli and soy sauce, tossing to coat evenly. Sprinkle with sesame seeds and sauté for 2 to 3 minutes until fragrant and lightly charred.
06 - Divide the cooked rice among four bowls. Arrange the sticky maple-soy tempeh, sesame broccoli, julienned carrots, sliced avocado, and spring onions over the rice. Garnish with fresh cilantro, extra sesame seeds, and lime wedges.
07 - Serve immediately while the tempeh is warm and the glaze is fresh. For added heat, drizzle with sriracha or sprinkle with chili flakes.
# Expert Advice:
01 -
- That sticky maple soy glaze clings to every corner of the tempeh and tastes like something from a restaurant that charges twice as much.
- The sesame broccoli alone is worth making, and it comes together while the tempeh marinates.
02 -
- Steaming tempeh for 5 minutes before marinating removes its natural bitterness and opens up the pores so it absorbs more flavor.
- The cornstarch slurry is what separates a watery sauce from that irresistible sticky glaze, so do not skip it.
03 -
- Cut the tempeh cubes as uniformly as possible so every piece caramelizes at the same rate.
- Resist the urge to stir the tempeh constantly in the pan, because letting it sit undisturbed is what builds that golden crust.