Sticky Maple Chili Tempeh Bowl (Printable)
Caramelized tempeh glazed with sweet-spicy maple chili sauce over fluffy rice with crispy sesame green beans.
# What You’ll Need:
→ Tempeh & Marinade
01 - 14 oz tempeh, cut into ½-inch cubes
02 - 3 tbsp maple syrup
03 - 2 tbsp soy sauce (use tamari for gluten-free)
04 - 1 tbsp rice vinegar
05 - 1 tbsp sriracha or chili sauce
06 - 2 tbsp water
07 - 1 tbsp cornstarch
08 - 1 tbsp neutral oil (canola or sunflower)
→ Sesame Green Beans
09 - 10 oz green beans, trimmed
10 - 1 tbsp toasted sesame oil
11 - 1 tbsp soy sauce
12 - 1 tbsp sesame seeds
13 - 1 garlic clove, minced
→ Rice Base
14 - 1¼ cups jasmine or basmati rice
15 - 2¼ cups water
16 - ½ tsp salt
→ Garnishes
17 - 2 spring onions, thinly sliced
18 - 1 small carrot, julienned or shredded
19 - Extra sesame seeds
20 - Fresh cilantro or mint (optional)
# How-To Steps:
01 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until liquid is absorbed and rice is tender. Fluff with a fork and keep warm.
02 - Whisk together maple syrup, soy sauce, rice vinegar, sriracha, water, and cornstarch in a bowl until cornstarch is fully dissolved and mixture is smooth.
03 - Heat neutral oil in a large nonstick skillet over medium heat. Add tempeh cubes and sauté for 3–4 minutes, turning occasionally, until golden brown on multiple sides. Pour marinade into skillet, stirring continuously. Cook for 3–5 minutes until sauce thickens and coats tempeh in a sticky, glossy glaze.
04 - Bring a medium pot of water to a boil. Add trimmed green beans and cook for 2–3 minutes until bright green and just tender-crisp. Drain immediately and rinse under cold water to stop cooking process.
05 - Heat sesame oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add blanched green beans and soy sauce; toss to coat evenly. Sauté for 2–3 minutes until heated through. Sprinkle with sesame seeds and remove from heat.
06 - Divide warm rice among four bowls. Arrange sticky maple chili tempeh and sesame green beans over rice. Garnish with sliced spring onions, shredded carrot, additional sesame seeds, and fresh herbs if desired.
# Expert Advice:
01 -
- The maple chili glaze turns plain tempeh into something impossibly addictive, caramelized and sticky with just enough heat to keep you coming back for another bite
- Everything cooks in one pan while the rice simmers away, making this feel fancy enough for Friday dinner but easy enough for Tuesday
02 -
- The cornstarch in the glaze can clump if you add it directly to hot liquid. Whisk it into the cold mixture first, and you will get that perfect glossy sauce every single time.
- Tempeh can taste bitter straight from the package, but searing it until golden and letting it simmer in the sauce completely transforms the flavor into something rich and savory.
03 -
- Let the tempeh cubes sear undisturbed for the first minute or two, they will release from the pan naturally once a crust forms
- Double the glaze mixture if you want extra sauce for drizzling over the rice, because you will want more