Sticky Ginger Soy Tempeh Bowl (Printable)
Sticky ginger-soy tempeh over rice with sesame slaw and avocado—bright, crunchy, and filling.
# What You’ll Need:
→ Sticky Ginger Soy Tempeh
01 - 14 ounces tempeh, cut into 1/2-inch cubes
02 - 2 tablespoons vegetable oil
03 - 3 tablespoons soy sauce
04 - 2 tablespoons maple syrup
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon fresh ginger, grated
07 - 2 cloves garlic, minced
08 - 1 teaspoon sriracha (optional)
09 - 1 teaspoon cornstarch mixed with 2 tablespoons water
10 - 2 tablespoons water
→ Sesame Slaw
11 - 2 cups red cabbage, thinly sliced
12 - 1 cup carrots, julienned or shredded
13 - 1 cup cucumber, julienned
14 - 2 green onions, thinly sliced
15 - 2 tablespoons toasted sesame seeds
→ Slaw Dressing
16 - 2 tablespoons rice vinegar
17 - 1 tablespoon soy sauce
18 - 1 tablespoon toasted sesame oil
19 - 1 tablespoon maple syrup
20 - 1 teaspoon fresh ginger, grated
→ For Serving
21 - 2 cups cooked jasmine or brown rice
22 - 1 avocado, sliced
23 - Fresh cilantro or mint, chopped (optional)
24 - Lime wedges
# How-To Steps:
01 - In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, grated ginger, garlic, sriracha, and 2 tablespoons water.
02 - Heat vegetable oil in a large nonstick skillet over medium heat. Add cubed tempeh and sauté for 5 to 7 minutes, turning occasionally, until golden and crisp.
03 - Pour prepared glaze over tempeh in the skillet and allow to simmer for 2 minutes. Stir in the cornstarch slurry and cook, stirring, until the sauce thickens and coats the tempeh, about 1 to 2 minutes. Remove from heat and set aside.
04 - In a large bowl, combine red cabbage, carrots, cucumber, green onions, and toasted sesame seeds.
05 - In a separate small bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, maple syrup, and grated ginger. Pour dressing over the slaw mixture and toss thoroughly to coat.
06 - Divide cooked rice among 4 bowls. Top each portion with glazed tempeh, prepared sesame slaw, and avocado slices. Garnish with fresh herbs and lime wedges as desired.
# Expert Advice:
01 -
- There's something about that glossy ginger sauce that makes the whole kitchen smell irresistible.
- This bowl is a celebration of color and texture, and honestly—no one ever guesses how easy it is.
02 -
- If you rush the tempeh and don’t let it get fully crisp before saucing, it can turn spongy and pale.
- One day I let the slaw sit for fifteen minutes before serving—game changer, the flavors melded perfectly.
03 -
- Use freshly grated ginger for aroma that fills the kitchen—jarred is just not the same.
- Letting the tempeh pieces sit undisturbed for a minute at a time in the pan encourages that golden crust.