Sticky Maple Chili Tempeh Bowl (Printable)
Crispy glazed tempeh in sweet-spicy maple chili sauce with sesame cabbage and rice for a nourishing vegan meal.
# What You’ll Need:
→ Tempeh & Marinade
01 - 14 oz tempeh, cut into bite-sized cubes
02 - 2 tbsp soy sauce (use tamari for gluten-free)
03 - 1 tbsp rice vinegar
04 - 2 tsp cornstarch
→ Sticky Maple Chili Sauce
05 - 3 tbsp maple syrup
06 - 2 tbsp soy sauce (use tamari for gluten-free)
07 - 1 tbsp sriracha or chili garlic sauce
08 - 1 tbsp tomato paste
09 - 1 tbsp water
10 - 2 tsp sesame oil
11 - 1 clove garlic, minced
12 - 1 tsp fresh ginger, grated
→ Sesame Cabbage
13 - 9 oz red or green cabbage, finely shredded
14 - 2 tbsp rice vinegar
15 - 1 tbsp toasted sesame oil
16 - 1 tsp sugar or maple syrup
17 - 1 tbsp toasted sesame seeds
18 - 1/2 tsp salt
→ Bowl Base & Garnishes
19 - 10.5 oz cooked brown or white rice (about 1 1/2 cups uncooked)
20 - 1 medium carrot, julienned
21 - 1 small cucumber, sliced
22 - 2 green onions, sliced
23 - Fresh cilantro, for garnish
24 - Lime wedges, for serving
# How-To Steps:
01 - In a mixing bowl, toss the tempeh cubes with soy sauce, rice vinegar, and cornstarch until evenly coated. Let marinate for at least 10 minutes to absorb the flavors.
02 - In a large bowl, combine the shredded cabbage, rice vinegar, toasted sesame oil, sugar, sesame seeds, and salt. Massage the mixture gently with your hands until the cabbage begins to soften. Set aside to let the flavors develop.
03 - Heat 1 tbsp neutral oil in a nonstick skillet over medium heat. Add the marinated tempeh cubes and cook for 5 to 7 minutes, turning occasionally, until golden brown and crispy on all sides.
04 - In a small bowl, whisk together the maple syrup, soy sauce, sriracha, tomato paste, water, sesame oil, minced garlic, and grated ginger. Pour the sauce over the cooked tempeh in the skillet and cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and coats each piece evenly.
05 - Divide the cooked rice among four bowls. Arrange the sticky maple chili tempeh, sesame cabbage, julienned carrots, sliced cucumber, and green onions over the rice in sections.
06 - Top each bowl with fresh cilantro and lime wedges. Serve immediately while the tempeh is warm and crisp.
# Expert Advice:
01 -
- The sauce clings to every corner of the tempeh like it was made for it, and honestly it was.
- Sesame cabbage alone is worth making this bowl, tangy and crunchy and weirdly addictive.
02 -
- Do not rush the tempeh browning step because that crust is what holds the sauce later.
- If the sauce seems too thin after two minutes, keep cooking another minute and it will suddenly thicken.
03 -
- Use a nonstick pan for the tempeh because that sticky sauce will cement itself to anything else.
- Squeeze the lime over the bowl right before eating, not before, or the acid will soften the vegetables prematurely.