Sticky Maple Ginger Tempeh Bowl

The smell of ginger hitting a hot pan on a Tuesday evening is enough to make anyone forget it is not the weekend. I threw this bowl together during a week when takeout menus were starting to look like wallpaper in my kitchen, and something about the sticky maple glaze caramelizing on those tempeh cubes made me put my phone down and actually pay attention to dinner. It has been on rotation ever since, partly because it is deeply satisfying and partly because the sesame cabbage slaw is so crunchy and bright you will want to eat it straight from the bowl with your fingers.

My roommate walked in while I was tossing tempeh in cornstarch and asked if I was making candy for dinner, which honestly was not far off. She ended up leaning against the counter eating half the batch before it even made it into a bowl, and we both agreed the crispy edges were dangerously snackable.

Ingredients

• Tempeh (400 g, cut into 2 cm cubes): The heart of this bowl, and cutting it small means more surface area for that glorious sticky glaze to cling to.
• Soy sauce (3 tbsp, or tamari for gluten free): Brings the salty depth that balances the sweetness of maple, and tamari works just as well if you are avoiding gluten.
• Maple syrup (2 tbsp): This is what creates that irresistible sticky coating when it reduces in the pan, so use the real thing if you can.
• Fresh ginger (2 tbsp, minced): Do not even think about skipping this, because the ginger is what makes the whole kitchen smell like a place you actually want to be.
• Garlic (2 cloves, minced): Two cloves is a suggestion, and I have never once stopped at two, but you do you.
• Rice vinegar (1 tbsp): A little acidity in the marinade that lifts everything and keeps the sweetness from taking over.
• Sesame oil (1 tbsp): Toasted sesame oil is a non negotiable here for its warm, nutty perfume.
• Cornstarch (1 tbsp): The secret to getting those tempeh cubes crispy instead of soggy, and it only takes a quick toss.
• Red cabbage (1/2 medium, finely shredded): Adds the crunch factor and a gorgeous purple color that makes the bowl look like you tried harder than you did.
• Carrots (2 medium, julienned): Sweetness and color, and julienned carrots have a way of making everything feel more intentional.
• Green onions (3, thinly sliced): A fresh bite that cuts through the richness of the glazed tempeh.
• Rice vinegar for slaw (2 tbsp): More vinegar here for the slaw because raw cabbage needs that acidic kick to soften and shine.
• Toasted sesame oil for slaw (1 tbsp): Double down on the sesame flavor, it ties the slaw to the tempeh beautifully.
• Sesame seeds (1 tbsp plus extra for garnish): Tiny but they add a toasty crunch that matters more than you think.
• Jasmine or brown rice (250 g uncooked): The fluffy base that soaks up all the extra glaze, and either variety works depending on your mood.
• Avocado (1, sliced, optional): Creamy contrast to the crunchy slaw and crispy tempeh, and never truly optional in my opinion.
• Fresh cilantro and lime wedges: The finishing touches that brighten everything up right before you dig in.

Instructions

Get the rice going:

Cook the rice according to the package directions and keep it warm, because everything else moves fast once you start.

Whisk the marinade together:

In a medium bowl, combine the soy sauce, maple syrup, minced ginger, garlic, rice vinegar, and sesame oil until it smells like something you want to drizzle on everything.

Coat the tempeh:

Drop the tempeh cubes into the marinade and toss gently, then let them sit for at least 10 minutes while you prep the slaw, giving them an occasional stir like you are checking on something precious.

Build the sesame cabbage slaw:

Toss the shredded cabbage, julienned carrots, and sliced green onions in a large bowl, then whisk the rice vinegar, toasted sesame oil, sesame seeds, and salt together and pour it over the top, mixing until every strand glistens.

Dust the tempeh in cornstarch:

Remove the tempeh from the marinade but save every drop of that liquid, then toss the cubes with cornstarch until they look lightly dusted and ready to crisp.

Crisp the tempeh:

Heat a splash of oil in a large non stick skillet over medium heat, arrange the tempeh in a single layer with space between each cube, and cook for 7 to 8 minutes turning occasionally until every side is golden and the kitchen smells incredible.

Make it sticky:

Pour the reserved marinade into the pan with the crispy tempeh and let it bubble and reduce for 2 to 3 minutes, swirling the pan until the glaze coats every cube in a glossy, sticky shell.

Assemble your bowl:

Mound warm rice into bowls, top with the sesame cabbage slaw, pile on the sticky maple ginger tempeh, and finish with avocado slices, cilantro, sesame seeds, and a good squeeze of lime.

Save

I once packed leftovers of this for a lunch meeting and spent ten minutes explaining what tempeh was while everyone kept stealing bites from my container.

What to Serve Alongside

A glass of chilled green tea or a crisp Riesling alongside this bowl feels like the right call, especially in warmer months when you want something refreshing to balance the sticky richness of the tempeh. I have also been known to add a handful of edamame or sliced cucumber to the bowl when I want it to feel a little more substantial without much extra effort.

Making It Your Own

The slaw is endlessly adaptable, and I have thrown in julienned radishes, shredded purple kale, or even thin slices of snap peas depending on what the fridge is offering. If you want more heat, a squirt of sriracha or a pinch of red pepper flakes in the marinade will do the trick without overpowering the maple and ginger.

Storing and Reheating

The slaw holds up beautifully in the fridge for a couple of days, which makes it worth making a double batch for lunches, though the tempeh is best eaten fresh when the glaze is still sticky and the edges are crisp. If you do reheat the tempeh, a quick toss in a hot pan brings back some of that texture.

• Store the slaw and tempeh separately so nothing gets soggy overnight.
• Rice can be made a day ahead and reheated with a splash of water to bring it back to life.
• Always taste the slaw before serving again, because it might need an extra pinch of salt or a splash of vinegar after resting.

Save

This is the kind of bowl that makes you feel good about cooking at home, and once you nail that sticky glaze, you will be looking for excuses to make it again.

Recipe FAQs

→ Can I use extra-firm tofu instead of tempeh?

Yes, extra-firm tofu works well as a substitute. Press the tofu for at least 15 minutes to remove excess moisture, then cut into cubes and follow the same marinating and cooking steps. The texture will be slightly different but equally delicious.

→ How do I store leftovers?

Store the tempeh, rice, and cabbage slaw in separate airtight containers in the refrigerator for up to 3 days. Reheat the tempeh and rice in a skillet or microwave, and keep the slaw fresh by tossing it again before serving.

→ What can I substitute for maple syrup?

Agave nectar or brown rice syrup are good vegan alternatives that provide similar sweetness and stickiness. Honey works if you're not strictly vegan. Adjust the quantity slightly based on the sweetness level you prefer.

→ Is there a way to make the tempeh extra crispy?

For maximum crispiness, ensure the tempeh cubes are well-coated in cornstarch and arrange them in a single layer without overcrowding the pan. You can also bake the marinated tempeh at 200°C (400°F) for 20-25 minutes, flipping halfway through, before tossing in the reduced glaze.

→ Can I meal-prep this bowl in advance?

Absolutely. Cook the rice and prepare the sesame cabbage slaw up to 2 days ahead. Marinate the tempeh overnight for deeper flavor, then cook it fresh when ready to serve. Assemble the bowls just before eating for the best texture and flavor.

→ What other grains work well as a base?

Quinoa, farro, soba noodles, or cauliflower rice all make excellent bases for this bowl. Each brings a different texture and nutritional profile, so feel free to choose based on your dietary preferences or what you have on hand.