Sticky Chili Maple Tempeh Bowl (Printable)
Crispy tempeh with sweet spicy glaze over rice with tangy sesame slaw and fresh veggies.
# What You’ll Need:
→ Tempeh & Marinade
01 - 14 oz tempeh, cut into 0.4 inch cubes
02 - 3 tbsp soy sauce (use tamari for gluten-free)
03 - 1 tbsp rice vinegar
04 - 1 tbsp maple syrup
05 - 1 tsp sesame oil
→ Sticky Chili Maple Sauce
06 - 3 tbsp maple syrup
07 - 2 tbsp soy sauce
08 - 1 tbsp sriracha or chili sauce
09 - 1 tbsp rice vinegar
10 - 2 cloves garlic, minced
11 - 1 tsp fresh ginger, grated
12 - 1 tsp cornstarch mixed with 1 tbsp water
→ Sesame Cabbage Slaw
13 - 9 oz red cabbage, finely shredded
14 - 1 medium carrot, julienned
15 - 2 spring onions, thinly sliced
16 - 2 tbsp rice vinegar
17 - 1 tbsp sesame oil
18 - 1 tsp maple syrup
19 - 1 tbsp toasted sesame seeds
20 - Pinch of salt
→ Bowl Base & Toppings
21 - 7 oz cooked jasmine or brown rice
22 - 1 small cucumber, sliced
23 - 1 ripe avocado, sliced
24 - Fresh coriander (cilantro), chopped
25 - Extra sesame seeds, for garnish
26 - Lime wedges, for serving
# How-To Steps:
01 - In a bowl, combine soy sauce, rice vinegar, maple syrup, and sesame oil. Add tempeh cubes and toss to coat. Marinate for at least 15 minutes.
02 - In a large bowl, mix shredded cabbage, carrot, and spring onions. In a small bowl, whisk rice vinegar, sesame oil, maple syrup, and a pinch of salt. Pour over the cabbage mixture, toss well, and sprinkle with sesame seeds. Set aside.
03 - In a saucepan, combine maple syrup, soy sauce, sriracha, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring, until the sauce thickens (about 2 minutes). Remove from heat.
04 - Heat a non-stick pan over medium-high heat. Add marinated tempeh and cook until golden and crisp on all sides (about 6-8 minutes). Pour in the chili maple sauce and toss to coat, cooking for 2-3 more minutes until sticky and caramelized.
05 - Divide cooked rice among 4 bowls. Top with sticky chili maple tempeh, sesame cabbage slaw, cucumber, and avocado. Garnish with fresh coriander, extra sesame seeds, and lime wedges.
# Expert Advice:
01 -
- The chili maple sauce creates this incredible sticky coating that makes even tempeh skeptics reach for seconds
- Everything comes together in under an hour but tastes like you spent all day perfecting the flavors
02 -
- Do not overcrowd the pan when cooking tempeh or it will steam instead of getting crispy and golden
- The sauce thickens quickly once you add the cornstarch, so have your whisk ready and keep it moving
03 -
- Pat the tempeh completely dry before marinating so it crisps up better in the pan
- Let the sauce cool for just 30 seconds in the pan before tossing with the tempeh so it coats evenly without sliding right off