Sticky Maple Ginger Tempeh Bowl (Printable)

Crispy tempeh in maple-ginger glaze with sesame greens and rice for a satisfying plant-based meal.

# What You’ll Need:

→ For the Sticky Maple Ginger Tempeh

01 - 14 oz tempeh
02 - 2 tbsp cornstarch
03 - 2 tbsp neutral oil (grapeseed or canola)
04 - 3 tbsp maple syrup
05 - 2 tbsp soy sauce (use tamari for gluten-free)
06 - 1 tbsp rice vinegar
07 - 2 tsp freshly grated ginger
08 - 2 garlic cloves, minced
09 - 1 tsp sriracha or chili sauce (optional)

→ For the Sesame Greens

10 - 7 oz baby spinach or kale, chopped
11 - 1 tbsp sesame oil
12 - 1 tbsp soy sauce
13 - 1 tbsp toasted sesame seeds

→ For Serving

14 - 1 1/4 cups cooked jasmine or brown rice
15 - 1 small carrot, julienned
16 - 2 green onions, sliced
17 - 1 tbsp extra toasted sesame seeds
18 - Lime wedges (optional)

# How-To Steps:

01 - Slice tempeh into 1/2-inch cubes. Toss with cornstarch until evenly coated.
02 - Heat neutral oil in large skillet over medium heat. Add tempeh cubes and cook 6-8 minutes, turning frequently until golden and crisp on all sides. Remove and set aside.
03 - Whisk together maple syrup, soy sauce, rice vinegar, ginger, garlic, and sriracha in small bowl until combined.
04 - Wipe skillet if needed. Pour sauce into pan and simmer 1-2 minutes until slightly thickened. Return tempeh to pan, toss to coat, and cook 2-3 minutes until sticky and glazed.
05 - Heat sesame oil in separate pan over medium heat. Add greens and sauté 2-3 minutes until just wilted. Add soy sauce and sesame seeds, toss well, and remove from heat.
06 - Divide cooked rice among serving bowls. Top with sticky maple ginger tempeh, sesame greens, julienned carrot, and green onions. Sprinkle with extra sesame seeds and serve with lime wedges.

# Expert Advice:

01 -
  • The maple ginger glaze turns humble tempeh into something crave-worthy and sweet-spicy
  • Everything cooks in one pan in under 30 minutes with minimal cleanup
  • You get crispy protein, tender greens, and fluffy rice in every single bite
02 -
  • Let the sauce simmer long enough to thicken slightly before adding the tempeh back in—this is what creates that gorgeous glaze
  • Dont overcrowd your pan when cooking tempeh or it will steam instead of getting crispy
03 -
  • Grate your ginger against the grain to get the most flavor and avoid fibrous strings in your glaze
  • Let the tempeh get properly golden before adding the sauce—the crispy texture is worth the extra few minutes

Return