Sticky Maple Chili Tempeh Bowl (Printable)
Crispy maple-chili tempeh with sesame cabbage over fluffy rice, featuring fresh vegetables and tangy lime.
# What You’ll Need:
→ Tempeh & Marinade
01 - 14 oz tempeh, cut into ¾-inch cubes
02 - 2 tablespoons soy sauce (or tamari for gluten-free)
03 - 2 tablespoons maple syrup
04 - 1 tablespoon chili paste (such as sambal oelek or sriracha)
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon sesame oil
07 - 2 teaspoons cornstarch
→ Sesame Cabbage
08 - ½ medium green cabbage, finely shredded (about 14 oz)
09 - 2 tablespoons rice vinegar
10 - 1 tablespoon toasted sesame oil
11 - 1 tablespoon soy sauce
12 - 2 teaspoons maple syrup
13 - 1 tablespoon toasted sesame seeds
→ Bowl Base & Garnishes
14 - 8.8 oz jasmine or brown rice
15 - 1 large carrot, julienned
16 - 1 small cucumber, thinly sliced
17 - 2 spring onions, sliced
18 - Fresh cilantro, to taste
19 - Lime wedges, to taste
# How-To Steps:
01 - Prepare rice according to package directions. Once cooked, cover and keep warm until ready to assemble.
02 - In a medium bowl, whisk together soy sauce, maple syrup, chili paste, rice vinegar, and sesame oil until smooth. Add the cubed tempeh and gently toss to coat evenly. Let rest for 10 to 15 minutes.
03 - Combine shredded cabbage, rice vinegar, toasted sesame oil, soy sauce, maple syrup, and sesame seeds in a large bowl. Massage the mixture with your hands until the cabbage softens and releases its moisture. Set aside.
04 - Heat a large nonstick skillet over medium heat. Using tongs, transfer the tempeh cubes from the marinade to the skillet, reserving the remaining marinade. Cook for 3 to 4 minutes per side until deeply golden brown on all sides.
05 - Whisk cornstarch into the reserved marinade until fully dissolved. Pour the mixture over the seared tempeh in the skillet. Cook, stirring constantly, until the sauce thickens and coats the tempeh in a glossy glaze, about 2 to 3 minutes. Remove from heat.
06 - Divide the warm rice among four bowls. Arrange the sticky maple chili tempeh, sesame cabbage, julienned carrot, sliced cucumber, and spring onions over the rice. Finish with fresh cilantro and lime wedges. Serve right away.
# Expert Advice:
01 -
- The maple chili glaze clings to every edge of the tempeh and tastes like something you would order at a trendy plant based cafe for twice the price.
- Sesame cabbage comes together in five minutes and somehow makes raw vegetables feel indulgent.
02 -
- Do not skip the cornstarch in the marinade because without it the sauce stays thin and runs right off the tempeh instead of clinging to every edge.
- Pressing the tempeh for a few minutes before cubing removes excess moisture and helps it sear rather than steam in the pan.
03 -
- Let the tempeh sear undisturbed for the full three minutes before flipping because patience is what gives you that caramelized crust the glaze loves to stick to.
- Taste the marinade before adding the tempeh and adjust the chili paste up or down because every brand carries a different level of fire.