Sticky Ginger Garlic Tempeh Bowl (Printable)
Crispy tempeh with sticky ginger-garlic glaze, tangy pickled cabbage, and fresh veggies over rice
# What You’ll Need:
→ Tempeh & Marinade
01 - 14 oz tempeh, cut into ½-inch cubes
02 - 2 tbsp soy sauce
03 - 2 tbsp maple syrup
04 - 2 tbsp rice vinegar
05 - 1 tbsp sesame oil
06 - 1 tbsp fresh ginger, grated
07 - 3 cloves garlic, minced
→ Sticky Sauce
08 - 3 tbsp soy sauce
09 - 2 tbsp maple syrup
10 - 1 tbsp rice vinegar
11 - 1 tbsp cornstarch
12 - 2 tbsp water
13 - 1 tbsp fresh ginger, grated
14 - 2 cloves garlic, minced
→ Pickled Red Cabbage
15 - ½ small red cabbage, thinly sliced
16 - ⅓ cup rice vinegar
17 - 2 tbsp maple syrup
18 - ½ tsp salt
→ Bowl Base & Toppings
19 - 2 cups cooked jasmine or brown rice
20 - 1 large carrot, julienned
21 - 1 cucumber, sliced into half-moons
22 - 2 spring onions, sliced
23 - 2 tbsp toasted sesame seeds
24 - Fresh coriander, for garnish
# How-To Steps:
01 - Combine rice vinegar, maple syrup, and salt in a mixing bowl. Add sliced red cabbage and toss well. Let sit for at least 25 minutes, stirring occasionally to distribute flavors evenly.
02 - Whisk together soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic in a bowl. Add tempeh cubes and toss to coat thoroughly. Allow to marinate for 15 minutes.
03 - Whisk together soy sauce, maple syrup, rice vinegar, cornstarch, water, ginger, and garlic in a small bowl until smooth and no cornstarch lumps remain. Set aside until needed.
04 - Heat a large nonstick skillet over medium heat. Add marinated tempeh, reserving excess marinade in the bowl. Cook for 5–7 minutes, turning occasionally, until golden brown and crispy on all sides.
05 - Pour the prepared sticky sauce into the skillet with the cooked tempeh. Stir continuously for 2–3 minutes until the sauce thickens and coats each piece evenly.
06 - Divide cooked rice among four bowls. Arrange sticky tempeh, pickled red cabbage, carrots, cucumber, and spring onions on top. Sprinkle with toasted sesame seeds and fresh coriander.
# Expert Advice:
01 -
- The sticky sauce creates this incredible candy-like glaze that makes you forget youre eating something wholesome
- You get crunch, tang, heat, and fresh all in one bowl without turning on the oven
02 -
- Crowding the pan makes tempeh steam instead of crisp—work in batches if your skillet looks stuffed
- The sauce thickens fast once it hits the hot pan, so have everything ready before you pour
03 -
- Use a julienne peeler for the carrots—it takes seconds and makes such a difference in texture
- Toast sesame seeds in a dry pan for 2 minutes before serving—the flavor is exponentially better