Sticky Miso Maple Tempeh Bowl (Printable)

Caramelized tempeh in sweet miso-maple glaze with roasted broccoli and rice.

# What You’ll Need:

→ Sticky Miso Maple Tempeh

01 - 14 oz tempeh, cut into bite-sized cubes
02 - 2 tbsp neutral oil (grapeseed or sunflower)
03 - 3 tbsp white miso paste
04 - 3 tbsp pure maple syrup
05 - 2 tbsp soy sauce (use tamari for gluten-free)
06 - 1 tbsp rice vinegar
07 - 1 clove garlic, minced
08 - 1 tsp fresh ginger, grated
09 - 1 tsp toasted sesame oil
10 - 2 tbsp water

→ Roasted Broccoli

11 - 1 large head broccoli, cut into florets
12 - 1 tbsp olive oil
13 - 1/4 tsp salt
14 - Freshly ground black pepper, to taste

→ Serving Components

15 - 2.5 cups cooked jasmine or brown rice
16 - 2 spring onions, thinly sliced
17 - 1 tbsp toasted sesame seeds
18 - 1 small carrot, julienned (optional)
19 - Fresh cilantro or microgreens (optional)
20 - Lime wedges (optional)

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss broccoli florets with olive oil, salt, and pepper. Spread on one side of the baking sheet.
03 - Roast broccoli for 20–25 minutes, flipping halfway, until golden and crisp-tender.
04 - Steam tempeh cubes for 10 minutes to remove bitterness. Drain and pat dry thoroughly.
05 - Whisk together miso paste, maple syrup, soy sauce, rice vinegar, garlic, ginger, sesame oil, and water until smooth.
06 - Heat neutral oil in a large nonstick skillet over medium heat. Add steamed tempeh and cook for 3–4 minutes per side until golden and crisp.
07 - Pour the miso maple sauce over the tempeh. Stir gently and simmer for 2–3 minutes until sauce thickens and tempeh is well coated and sticky.
08 - Divide rice among four bowls. Top with sticky tempeh and roasted broccoli.
09 - Garnish with spring onions, toasted sesame seeds, carrot, and herbs. Serve with lime wedges, if desired.

# Expert Advice:

01 -
  • The sticky glaze transforms humble tempeh into something youll crave on repeat
  • Everything cooks on one sheet pan and one skillet meaning minimal cleanup
  • The balance of sweet maple earthy miso and fresh vegetables just works
02 -
  • That steaming step for tempeh is not optional its what transforms it from bitter to delicious
  • The sauce will look thin at first but keep cooking it and it will transform into a sticky glaze
  • Dont overcrowd your tempeh in the pan or it will steam instead of getting crispy and golden
03 -
  • Cut your tempeh into uniformly sized cubes so they all cook at the same rate
  • If the glaze gets too thick too quickly add water one tablespoon at a time

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