Sticky Miso Sesame Tempeh Vegan Bowl (Printable)

Caramelized miso-glazed tempeh with jasmine rice, fresh vegetables, and tangy pickled cucumbers in a nourishing bowl.

# What You’ll Need:

→ Pickled Cucumbers

01 - 1 large cucumber, thinly sliced
02 - 1/3 cup rice vinegar
03 - 1 tablespoon sugar
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon toasted sesame seeds (optional)

→ Sticky Miso Sesame Tempeh

06 - 14 oz tempeh, cut into 1/2-inch cubes
07 - 2 tablespoons neutral oil (such as canola or grapeseed)
08 - 2 tablespoons white miso paste
09 - 2 tablespoons maple syrup
10 - 2 tablespoons soy sauce (use tamari for gluten-free)
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon toasted sesame oil
13 - 2 teaspoons grated fresh ginger
14 - 1-2 teaspoons Sriracha or chili paste (optional)
15 - 2 cloves garlic, minced
16 - 1 tablespoon toasted sesame seeds

→ Bowl Components

17 - 2 cups cooked jasmine or brown rice
18 - 1 large carrot, julienned
19 - 1 cup shredded red cabbage
20 - 1 avocado, sliced
21 - 2 scallions, thinly sliced
22 - Fresh cilantro or mint leaves, for garnish
23 - Lime wedges, for serving

# How-To Steps:

01 - Whisk together rice vinegar, sugar, and salt in a small bowl until dissolved. Add cucumber slices and toss to coat. Set aside for at least 20 minutes, tossing occasionally. Sprinkle with sesame seeds before serving if desired.
02 - Whisk together miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, ginger, Sriracha (if using), and garlic in a small bowl until smooth and well combined.
03 - Heat neutral oil in a large skillet over medium heat. Add tempeh cubes and cook until golden brown on all sides, about 6-8 minutes, turning occasionally. Pour in the miso sauce and cook, stirring gently, until the sauce thickens and coats the tempeh, about 2-3 minutes. Sprinkle with toasted sesame seeds.
04 - Divide cooked rice among four bowls. Arrange sticky miso tempeh, pickled cucumbers, carrot, red cabbage, and avocado on top. Garnish with scallions, fresh herbs, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • The sticky miso glaze creates this incredible caramelized coating that makes every bite feel like a special occasion
  • You get that perfect balance of salty, sweet, tangy, and fresh all in one bowl
  • The quick-pickled cucumbers add this bright crunch that cuts right through the rich glaze
02 -
  • Tempeh can have a slightly bitter taste when raw, but proper cooking eliminates this completely
  • Don't overcrowd your pan when cooking tempeh or it will steam instead of crisp up
  • The miso glaze will continue to thicken as it cools slightly, so don't reduce it too much in the pan
03 -
  • Steam your tempeh for 10 minutes before cubing and cooking if you find its flavor too strong
  • Add a splash of water to the pan if the glaze thickens too quickly or starts to stick
  • Use a vegetable peeler to create beautiful ribbons of carrot instead of julienning by hand

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