Sticky Maple Sriracha Tempeh Bowl (Printable)
Crispy maple-sriracha tempeh with sesame greens, rice, carrot, cucumber and a bright lime finish.
# What You’ll Need:
→ Tempeh
01 - 14 oz tempeh, cut into bite-sized cubes
02 - 2 tablespoons cornstarch
03 - 2 tablespoons vegetable oil
→ Maple Sriracha Sauce
04 - 3 tablespoons pure maple syrup
05 - 2 tablespoons sriracha sauce
06 - 2 tablespoons soy sauce
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon freshly grated ginger
09 - 1 clove garlic, minced
→ Sesame Greens
10 - 10.5 oz mixed greens (baby spinach, bok choy, or kale), washed and chopped
11 - 2 teaspoons toasted sesame oil
12 - 1 tablespoon soy sauce
13 - 1 tablespoon sesame seeds
→ For Serving
14 - 9 oz cooked jasmine or brown rice
15 - 1 small carrot, julienned
16 - 1 small cucumber, thinly sliced
17 - 2 green onions, sliced
18 - Fresh cilantro leaves (optional)
19 - Lime wedges (optional)
# How-To Steps:
01 - Toss tempeh cubes with cornstarch in a bowl until evenly coated.
02 - Heat vegetable oil in a large nonstick skillet over medium heat. Add tempeh cubes and cook for 6 to 8 minutes, turning occasionally, until golden and crispy. Transfer tempeh to a plate.
03 - In a small mixing bowl, combine maple syrup, sriracha, soy sauce, rice vinegar, ginger, and garlic. Whisk until smooth.
04 - Pour the maple sriracha sauce into the same skillet and bring to a simmer over medium-low heat. Add crispy tempeh and toss gently to coat. Cook for 2 to 3 minutes, stirring, until the sauce thickens and evenly glazes the tempeh. Remove from heat.
05 - Heat toasted sesame oil in a separate skillet over medium heat. Add mixed greens and sauté for 2 to 3 minutes until wilted and vibrant. Stir in soy sauce and sesame seeds, then remove from heat.
06 - Divide cooked rice between four bowls. Top each with maple sriracha tempeh, sautéed sesame greens, julienned carrot, sliced cucumber, and green onions. Garnish with fresh cilantro and lime wedges, if desired.
07 - Serve immediately while hot.
# Expert Advice:
01 -
- If you've been craving plant-based comfort food with real zing, this one knocks out dull dinners in a single bowl.
- The sticky-sweet glaze somehow turns even plain tempeh into something you can't stop picking at before serving.
02 -
- Cooking the tempeh at too low a heat yields sogginess instead of crunch—trust the sizzle!
- If you don't add tempeh back to the hot sauce soon enough, it won't soak up that dreamy glaze.
03 -
- Steaming tempeh for a few minutes before frying can mellow any bitterness and improve texture.
- The real secret is letting the sauce bubble and thicken until it truly holds to the tempeh—don't rush it!