Sticky Chili Maple Tempeh Bowl

The first time I made sticky glazed tempeh, my kitchen smelled like caramelized maple heaven and I immediately called my roommate to come home early. We ended up eating straight from the pan, burning our tongues slightly but not caring one bit. That dinner convinced me that plant-based bowls could be just as crave-worthy as any meat dish.

Last winter when my sister visited, she literally licked her bowl clean and demanded I teach her the sauce recipe right then at the kitchen counter. Now she makes it for her family every Tuesday night and sends me photos of their empty bowls.

Ingredients

• 400 g tempeh, cubed: Cutting it into 1 cm cubes gives you more surface area for that gorgeous caramelized glaze to cling to
• 3 tbsp soy sauce or tamari: This builds the savory base that balances the maple sweetness perfectly
• 1 tbsp rice vinegar: Adds just enough brightness to cut through the rich glaze
• 1 tbsp maple syrup for marinade: A subtle sweetness that helps the tempeh develop those golden crispy edges
• 1 tsp sesame oil: Toasted sesame oil brings this incredible nutty aroma you will smell throughout your kitchen
• 3 tbsp maple syrup for sauce: The real star that creates that restaurant quality sticky finish
• 2 tbsp soy sauce for sauce: Deepens the umami flavor and gives the glaze its gorgeous amber color
• 1 tbsp sriracha or chili sauce: Start here and adjust to your heat preference, it adds a gentle warmth that builds
• 2 cloves garlic, minced: Fresh garlic makes all the difference, jarred stuff just does not compare here
• 1 tsp fresh ginger, grated: Peels easily with a spoon and adds this lovely zesty warmth
• 1 tsp cornstarch mixed with 1 tbsp water: This slurry is what transforms the sauce into that perfect coating consistency
• 250 g red cabbage, finely shredded: The purple color looks absolutely stunning against the golden tempeh
• 1 medium carrot, julienned: A vegetable peeler makes quick work of creating those pretty ribbons
• 2 spring onions, thinly sliced: Both the white and green parts add different layers of flavor
• 2 tbsp rice vinegar for slaw: Gently wilts the cabbage just enough to make it tender but still crunchy
• 1 tbsp sesame oil for slaw: Coats every shred evenly for consistent flavor
• 1 tsp maple syrup for slaw: Just a touch to round out the tanginess from the vinegar
• 1 tbsp toasted sesame seeds: Toast them in a dry pan for 2 minutes until fragrant, it is worth the extra step
• 200 g cooked rice: Jasmine rice is my go to for its floral aroma but brown rice works beautifully too
• 1 small cucumber, sliced: Adds a refreshing cool element that balances the spicy tempeh
• 1 ripe avocado, sliced: Creamy richness that ties all the different textures together
• Fresh coriander, chopped: If you are one of those people who think it tastes like soap, basil works as a substitute
• Lime wedges: A squeeze right before eating makes everything pop

Instructions

Let the tempeh soak up all that flavor:

Whisk together the soy sauce, rice vinegar, maple syrup, and sesame oil in a shallow bowl. Toss in your tempeh cubes gently so they do not break apart, then let them hang out for at least 15 minutes while you prep everything else.

Get your slaw ready ahead of time:

Mix the shredded cabbage, carrot ribbons, and sliced spring onions in a large bowl. Whisk the rice vinegar, sesame oil, maple syrup, and salt in a small jar, pour it over the vegetables, and toss until everything is coated. Sprinkle with those toasted sesame seeds and let it marinate while you cook the tempeh.

Make the magic sticky sauce:

Combine the maple syrup, soy sauce, sriracha, rice vinegar, minced garlic, and grated ginger in a small saucepan. Let it bubble gently over medium heat for a minute, then whisk in your cornstarch mixture. Keep stirring for about 2 minutes as it thickens into this gorgeous glossy glaze, then take it off the heat.

Crisp up that tempeh until golden:

Heat up your non stick pan over medium high heat until a drop of water sizzles immediately. Add the marinated tempeh in a single layer and let it cook undisturbed for a few minutes to develop a crust. Flip and cook until all sides are crispy and golden, about 6 to 8 minutes total.

Coat everything in that sticky glaze:

Pour your chili maple sauce into the pan with the crispy tempeh and toss gently until every piece is coated. Keep cooking for another 2 to 3 minutes, watching as the sauce transforms into this incredible sticky caramelized coating that clings to each cube.

Build your beautiful bowls:

Start with a bed of warm rice at the bottom of each bowl. Arrange the sticky glazed tempeh on one side, pile the sesame cabbage slaw next to it, then tuck in the cucumber slices and avocado. Finish with fresh coriander, extra sesame seeds, and serve with lime wedges on the side.

Save

This recipe became my go to for introducing friends to tempeh because the texture gets so crispy and the sauce is so irresistible. I have watched self proclaimed hoxers become converts after just one bite of that sticky maple coating.

Making It Your Own

Sometimes I throw in roasted peanuts or cashews right at the end for extra crunch, and my partner loves adding extra sriracha directly into their bowl. The sauce base is forgiving and adapts well to whatever heat level you prefer.

Time Saving Tricks

You can shred the cabbage and grate the carrot the night before, keeping them in separate containers in the fridge. I have also made double batches of the sticky chili maple sauce and frozen it in ice cube trays for future quick weeknight dinners.

Serving Ideas

This bowl works beautifully for meal prep and actually tastes even better the next day as the flavors meld together. I love packing it for lunch but keep the avocado separate and add it fresh right before eating.

• Warm the rice and tempeh slightly while keeping the slaw cold for this amazing temperature contrast
• Squeeze extra lime over the whole bowl right before digging in to brighten all the flavors
• Any extra sauce keeps in the fridge for up to a week and is incredible drizzled over roasted vegetables

Save

Hope this bowl brings as much joy to your kitchen as it has to mine. Those sticky caramelized edges are absolutely worth the effort.

Recipe FAQs

→ Can I make this bowl gluten-free?

Yes, simply substitute regular soy sauce with tamari in both the marinade and sticky sauce. All other ingredients are naturally gluten-free.

→ How long does the sticky sauce keep in the fridge?

The chili maple sauce can be stored in an airtight container for up to one week. Reheat gently on the stove before using, as it may thicken when cold.

→ What can I use instead of tempeh?

Extra-firm tofu works beautifully as a substitute. Press it first to remove excess moisture, then cut into cubes and follow the same marinating and cooking instructions.

→ Can I prepare components ahead of time?

The cabbage slaw can be made a day in advance and stored in the fridge. Marinate tempeh overnight for deeper flavor. Cook rice and tempeh fresh, or reheat gently before assembling.

→ Is this bowl spicy?

The heat level is mild to medium. Adjust the sriracha amount to your preference—reduce for a milder dish or increase for extra spice. The maple syrup helps balance the heat beautifully.

→ Can I use different vegetables?

Absolutely. Try shredded purple kale, bell pepper strips, edamame, or steamed broccoli. The bowl is versatile and works with whatever fresh vegetables you have on hand.