Maple Soy Tempeh Bowl (Printable)
Crispy maple-glazed tempeh with sesame broccoli and fresh veggies over rice for a sweet-savory vegan meal.
# What You’ll Need:
→ Tempeh & Marinade
01 - 14 oz tempeh, cut into ⅜-inch cubes
02 - 3 tbsp soy sauce (use tamari for gluten-free)
03 - 2 tbsp pure maple syrup
04 - 1 tbsp rice vinegar
05 - 1 clove garlic, minced
06 - 1 tsp fresh ginger, grated
07 - 1 tbsp sesame oil
→ Sesame Broccoli
08 - 1 large head broccoli, cut into florets
09 - 1 tbsp sesame oil
10 - 1 tbsp soy sauce
11 - 1 tbsp toasted sesame seeds
→ Bowl Base & Toppings
12 - 10.5 oz cooked jasmine or brown rice
13 - 1 large carrot, julienned
14 - 1 small cucumber, thinly sliced
15 - 2 radishes, thinly sliced
16 - 2 spring onions, sliced
17 - 1 avocado, sliced
18 - Extra sesame seeds, for garnish
19 - Fresh cilantro, for garnish (optional)
20 - Lime wedges, to serve
# How-To Steps:
01 - In a medium bowl, whisk together the soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined.
02 - Add the tempeh cubes to the marinade and toss thoroughly to coat. Let rest for at least 15 minutes, or up to 1 hour for deeper flavor penetration.
03 - While the tempeh marinates, prepare the rice according to package directions. Slice, julienne, and arrange all fresh vegetables for bowl assembly.
04 - Heat 1 tablespoon sesame oil in a large skillet or wok over medium heat. Add the broccoli florets and stir-fry for 4 to 5 minutes until bright green and just tender. Drizzle with soy sauce, sprinkle with sesame seeds, and toss to coat evenly. Remove from the pan and set aside.
05 - In the same skillet, add the marinated tempeh along with any remaining marinade. Cook over medium-high heat, turning occasionally, until the tempeh is golden and sticky, about 8 to 10 minutes.
06 - Divide the rice among four bowls. Top each with the sticky maple-soy tempeh, sesame broccoli, julienned carrot, sliced cucumber, sliced radish, avocado, and spring onions. Garnish with extra sesame seeds, fresh cilantro, and lime wedges. Serve immediately.
# Expert Advice:
01 -
- The sweet sticky glaze on tempeh converts even the most skeptical eaters at your table.
- Everything cooks in one skillet which means cleanup is almost nonexistent.
- You can prep all the toppings while the tempeh marinates so it feels effortless.
02 -
- Do not rush the tempeh cooking time because those extra two minutes are when the glaze turns from wet to perfectly sticky and caramelized.
- Letting the tempeh marinate for the full hour in the fridge makes a noticeable difference in how deeply flavored each cube tastes.
03 -
- Press the tempeh gently with paper towels before cubing it so it absorbs more marinade and crisps up better in the pan.
- Use the largest skillet you own because crowding the tempeh will steam it instead of giving you those irresistible sticky caramelized edges.