Sticky Orange Maple Tempeh Bowl (Printable)

Caramelized orange-maple tempeh served over rice with sesame greens, avocado and crisp carrot for a bright vegan bowl.

# What You’ll Need:

→ Tempeh and Marinade

01 - 14 oz tempeh, sliced into bite-sized pieces
02 - 3 tablespoons soy sauce (or tamari for gluten-free option)
03 - 1 tablespoon rice vinegar
04 - 1 teaspoon toasted sesame oil
05 - 1 tablespoon maple syrup
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon ground black pepper

→ Sticky Orange Maple Sauce

08 - Zest of 1 orange
09 - 1/2 cup fresh orange juice
10 - 2 tablespoons maple syrup
11 - 1 tablespoon soy sauce
12 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water
13 - 1 teaspoon grated fresh ginger

→ Sesame Greens

14 - 7 oz baby spinach or kale, washed
15 - 1 tablespoon sesame oil
16 - 1 tablespoon soy sauce
17 - 2 teaspoons toasted sesame seeds

→ Bowls and Garnishes

18 - 1 1/4 cups cooked jasmine or brown rice
19 - 1 medium carrot, julienned
20 - 1 avocado, sliced
21 - 2 green onions, thinly sliced
22 - Lime wedges, for garnish (optional)

# How-To Steps:

01 - Combine soy sauce, rice vinegar, toasted sesame oil, maple syrup, garlic powder, and black pepper in a mixing bowl. Add tempeh pieces, toss thoroughly, and allow to marinate for at least 15 minutes.
02 - Heat a large nonstick skillet over medium heat. Transfer tempeh from marinade (reserving excess marinade) into the skillet. Cook for 4 to 5 minutes per side until evenly golden. Remove tempeh and set aside.
03 - In the same skillet, add orange zest, orange juice, maple syrup, soy sauce, and grated ginger. Bring to a gentle simmer. Add the reserved marinade, then stir in the cornstarch slurry. Whisk continuously until the sauce thickens and appears glossy, about 2 to 3 minutes. Return tempeh to pan and coat evenly with sauce.
04 - Heat sesame oil in a medium skillet over medium heat. Add spinach or kale and sauté for 1 to 2 minutes, until just wilted. Stir in soy sauce and toasted sesame seeds, then remove from heat.
05 - Divide cooked rice among individual serving bowls. Arrange sticky orange maple tempeh, sesame greens, julienned carrot, avocado slices, and green onions on top. Drizzle with remaining sauce if desired and garnish with lime wedges.

# Expert Advice:

01 -
  • This glaze takes humble tempeh to another level and you'll genuinely want to lick your plate.
  • There’s a sense of accomplishment layering vibrant greens, sticky tempeh, and creamy avocado in one bowl.
02 -
  • If you skip marinating the tempeh, it stays bland and rubbery—I've regretted rushing it every time.
  • The cornstarch slurry must be stirred in gradually—dumping it in too fast leads to lumps instead of glossy sauce.
03 -
  • Press your tempeh before marinating to help it soak up all the flavors.
  • Zest the orange before juicing—doing it out of order is a sticky regret I’ve learned from.

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