Sticky Maple Ginger Tempeh Bowl (Printable)
Crispy maple-ginger glazed tempeh over fluffy rice with crunchy sesame cabbage — hearty, vibrant, and plant-based.
# What You’ll Need:
→ Tempeh & Marinade
01 - 14 oz tempeh, cut into 3/4-inch cubes
02 - 3 tbsp soy sauce (use tamari for gluten-free)
03 - 2 tbsp pure maple syrup
04 - 2 tbsp fresh ginger, minced
05 - 2 garlic cloves, minced
06 - 1 tbsp rice vinegar
07 - 1 tbsp toasted sesame oil
08 - 1 tbsp cornstarch
→ Sesame Cabbage Slaw
09 - 1/2 medium red cabbage, finely shredded
10 - 2 medium carrots, julienned
11 - 3 green onions, thinly sliced
12 - 2 tbsp rice vinegar
13 - 1 tbsp toasted sesame oil
14 - 1 tbsp sesame seeds
15 - Pinch of salt
→ Bowl Base & Garnish
16 - 1 1/4 cups jasmine or brown rice, uncooked
17 - 1 avocado, sliced (optional)
18 - Fresh cilantro, chopped
19 - Extra sesame seeds for garnish
20 - Lime wedges for serving
# How-To Steps:
01 - Prepare jasmine or brown rice according to package directions. Cover and keep warm until ready to serve.
02 - In a medium bowl, whisk together soy sauce, maple syrup, minced ginger, garlic, rice vinegar, and sesame oil until well combined.
03 - Add tempeh cubes to the marinade and toss gently to coat evenly. Let rest for at least 10 minutes to absorb flavors.
04 - Combine shredded red cabbage, julienned carrots, and sliced green onions in a large bowl. In a separate small bowl, whisk rice vinegar, toasted sesame oil, sesame seeds, and salt. Pour dressing over vegetables and toss thoroughly. Set aside.
05 - Remove tempeh from the marinade, reserving all liquid. Sprinkle cornstarch over the tempeh cubes and toss until lightly and evenly coated.
06 - Heat a large non-stick skillet over medium heat with a splash of oil. Arrange tempeh cubes in a single layer and cook, turning every couple of minutes, until golden and crispy on all sides, about 7 to 8 minutes total.
07 - Pour the reserved marinade into the skillet with the tempeh. Simmer, stirring gently, until the sauce thickens and becomes sticky, coating each piece evenly, about 2 to 3 minutes.
08 - Divide warm rice among four bowls. Top each with sesame cabbage slaw, sticky maple-ginger tempeh, avocado slices, fresh cilantro, and a sprinkle of sesame seeds. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The maple ginger glaze gets sticky and caramelized in minutes, tasting like something you would order at a restaurant but somehow better because you made it in your socks.
- That sesame cabbage slaw is the kind of thing you will start making on its own for lunches all week long.
02 -
- Do not crowd the pan when crisping the tempeh because steaming is the enemy of that golden crust you are after.
- Letting the marinade reduce until it is truly thick and sticky makes all the difference between a good bowl and one you will not stop thinking about.
03 -
- Pressing the tempeh for a few minutes before marinating helps it soak up more flavor and get crispier in the pan.
- Toasting your sesame seeds in a dry pan for just a minute before sprinkling them on top adds a layer of flavor that raw seeds simply cannot match.