Sticky Maple Soy Tempeh Bowl (Printable)

Crispy roasted broccoli and maple-soy glazed tempeh over fluffy rice for a satisfying plant-based meal.

# What You’ll Need:

→ Tempeh & Maple-Soy Glaze

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→ Roasted Vegetables

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→ Base & Garnish

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# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Whisk soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic in a medium bowl. Add tempeh cubes, toss to coat, and marinate for at least 10 minutes.
03 - Toss broccoli florets with olive oil, salt, and pepper on the prepared baking sheet. Spread evenly and roast for 20-25 minutes, flipping halfway, until crispy and browned on edges.
04 - Heat a nonstick skillet over medium heat. Remove tempeh from marinade and reserve liquid. Cook tempeh cubes for 5-7 minutes, turning, until golden on all sides.
05 - Lower heat and pour reserved marinade over tempeh. Dissolve cornstarch in 1 tbsp water and add to pan if thicker glaze desired. Simmer 2-3 minutes, stirring, until sauce is sticky and coats tempeh.
06 - Divide cooked rice between bowls. Top with roasted broccoli, sticky tempeh, spring onions, sesame seeds, and carrot. Serve with lime wedges.

# Expert Advice:

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  • The maple soy glaze turns plain tempeh into something youll actually crave
  • Roasted broccoli gets these crispy edges that make vegetable skeptics ask for seconds
  • Everything comes together in one bowl with minimal cleanup
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  • Do not skip the marinating time, even 10 minutes makes a noticeable difference in how deeply the tempeh absorbs the flavors
  • Crowd your baking sheet with broccoli, the vegetables will steam instead of roast and you will miss out on those crispy edges
  • Let the glaze simmer until it really sticks to the tempeh, this is what makes every bite incredible
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  • Cut your tempeh into slightly larger cubes than you think you need, they shrink a bit as they cook
  • If the glaze gets too thick, add a splash of water to loosen it back up

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