Sticky Maple Ginger Tempeh Bowl (Printable)
Crispy tempeh in maple-ginger glaze with sesame greens and vegetables over rice.
# What You’ll Need:
→ Maple Ginger Tempeh
01 - 14 oz tempeh, cut into bite-sized cubes
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil
04 - 3 tbsp maple syrup
05 - 2 tbsp soy sauce (use tamari for gluten-free)
06 - 2 tbsp rice vinegar
07 - 1 tbsp fresh ginger, grated
08 - 2 garlic cloves, minced
09 - 1 tsp sriracha or chili sauce
10 - 1 tsp toasted sesame oil
→ Sesame Greens
11 - 7 oz baby spinach or kale, washed
12 - 1 tbsp toasted sesame oil
13 - 1 tbsp soy sauce (use tamari for gluten-free)
14 - 1 tbsp sesame seeds
→ Bowl Assembly
15 - 2 cups cooked jasmine or brown rice
16 - 1 medium carrot, julienned
17 - 1 small cucumber, thinly sliced
18 - 2 radishes, thinly sliced
19 - 2 spring onions, sliced
20 - 1 tbsp toasted sesame seeds for garnish
21 - Lime wedges for serving
# How-To Steps:
01 - Toss tempeh cubes with cornstarch in a bowl until evenly coated on all sides.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add the coated tempeh cubes and fry until golden and crisp on all sides, about 6 to 8 minutes. Remove and drain on a paper towel-lined plate.
03 - In a small bowl, whisk together the maple syrup, soy sauce, rice vinegar, grated ginger, minced garlic, sriracha, and toasted sesame oil until smooth.
04 - Wipe out the skillet, then pour in the sauce mixture. Bring to a simmer over medium heat and let it bubble for 1 to 2 minutes until slightly thickened.
05 - Return the fried tempeh to the skillet and toss to coat evenly in the sauce. Cook for 2 to 3 minutes until the tempeh is sticky and glossy. Remove from heat.
06 - In a separate skillet or wok, heat sesame oil over medium heat. Add the spinach or kale and sauté until just wilted, about 2 minutes. Stir in the soy sauce and sesame seeds, toss to coat, then remove from heat.
07 - Divide the cooked rice among four bowls. Arrange the sticky maple ginger tempeh, sesame greens, julienned carrot, sliced cucumber, radish, and spring onion attractively over the rice. Drizzle with any remaining sauce from the pan.
08 - Sprinkle with extra sesame seeds and serve with lime wedges on the side. Serve warm.
# Expert Advice:
01 -
- The maple ginger glaze caramelizes into something so sticky and good you will catch yourself eating tempeh straight from the pan before the bowls are even assembled.
- It comes together in forty minutes with mostly pantry staples and makes four generous bowls that reheat beautifully for lunch the next day.
02 -
- Do not rush the tempeh frying step because the cornstarch crust needs time to form properly and if you move the pieces too early they will stick and tear.
- Wiping out the skillet before making the sauce prevents burnt oil bits from turning your beautiful glaze bitter and gritty.
03 -
- Let the tempeh sit undisturbed for the first three minutes of frying because patience here gives you the crunch factor that makes this dish memorable.
- A squeeze of lime right before eating brightens the whole bowl in a way nothing else can, so please do not skip it.