Sticky Ginger Soy Tempeh Bowl (Printable)
Golden tempeh in ginger soy glaze with crisp sesame slaw and fluffy rice for a vibrant plant-based meal.
# What You’ll Need:
→ Tempeh & Marinade
01 - 14 oz tempeh, cut into 3/4-inch cubes
02 - 2 tbsp soy sauce
03 - 1 tbsp maple syrup
04 - 1 tbsp rice vinegar
05 - 1 tbsp fresh ginger, grated
06 - 1 clove garlic, minced
07 - 1 tsp sesame oil
08 - 1 tbsp cornstarch
→ Sticky Ginger Soy Sauce
09 - 3 tbsp soy sauce
10 - 2 tbsp maple syrup
11 - 1 tbsp rice vinegar
12 - 2 tbsp water
13 - 1 tbsp fresh ginger, grated
14 - 1 clove garlic, minced
15 - 1 tsp sriracha (optional, for heat)
16 - 1 tsp cornstarch mixed with 1 tbsp water for slurry
→ Sesame Slaw
17 - 2 cups red cabbage, thinly sliced
18 - 1 cup carrots, julienned
19 - 1 cup cucumber, julienned
20 - 2 tbsp rice vinegar
21 - 1 tbsp toasted sesame oil
22 - 1 tbsp soy sauce
23 - 1 tsp maple syrup
24 - 1 tbsp toasted sesame seeds
25 - Pinch of salt
→ Bowl Assembly
26 - 2 cups cooked jasmine or brown rice
27 - 2 spring onions, thinly sliced
28 - Extra sesame seeds for garnish
29 - Fresh cilantro for garnish
30 - Lime wedges for serving
# How-To Steps:
01 - Whisk together soy sauce, maple syrup, rice vinegar, grated ginger, garlic, and sesame oil in a bowl. Add tempeh cubes, toss to coat thoroughly, and let marinate for at least 10 minutes to absorb flavors.
02 - Combine cabbage, carrots, and cucumber in a large bowl. Whisk together rice vinegar, sesame oil, soy sauce, maple syrup, sesame seeds, and salt in a small bowl. Pour dressing over vegetables and toss well to combine. Set aside to marinate.
03 - Combine soy sauce, maple syrup, rice vinegar, water, ginger, garlic, and sriracha in a saucepan. Bring to a simmer over medium heat. Stir in cornstarch slurry and cook, stirring constantly, until thickened about 1–2 minutes. Remove from heat.
04 - Toss marinated tempeh with 1 tbsp cornstarch to coat evenly. Heat a nonstick skillet over medium-high heat and add a splash of oil. Fry tempeh cubes until golden and crisp on all sides, approximately 6–8 minutes.
05 - Pour the sticky ginger soy sauce over the cooked tempeh and toss to coat evenly. Cook for an additional 1–2 minutes until sauce becomes glossy and clings to the tempeh.
06 - Divide cooked rice among 4 bowls. Top each portion with sticky ginger soy tempeh and a generous serving of sesame slaw. Garnish with spring onions, extra sesame seeds, fresh cilantro, and lime wedges.
# Expert Advice:
01 -
- The tempeh gets impossibly crispy before being coated in that finger licking good sauce
- Everything comes together in under 45 minutes but tastes like you spent all day cooking
- The slaw stays crunchy for days, making this perfect for meal prep lunches
02 -
- Crowding the pan will make your tempeh steam instead of crisp, so cook in batches if necessary
- The slaw actually gets better after sitting for 30 minutes, so make it first
- Cornstarch needs to be fully dissolved in cold liquid before adding to hot sauce to prevent lumps
03 -
- Press your tempeh between paper towels before marinating to help it absorb more flavor
- Use gluten free tamari instead of soy sauce to make this completely gluten free