Sticky Teriyaki Tempeh Bowl (Printable)
Crispy tempeh in glossy teriyaki sauce over rice with broccoli and avocado.
# What You’ll Need:
→ For the Teriyaki Tempeh
01 - 14 oz tempeh, cut into ¾ inch cubes
02 - 2 tbsp cornstarch
03 - 2 tbsp neutral oil (canola or sunflower)
→ Teriyaki Sauce
04 - ¼ cup soy sauce (use tamari for gluten-free)
05 - 2 tbsp maple syrup
06 - 2 tbsp rice vinegar
07 - 1 tbsp toasted sesame oil
08 - 2 cloves garlic, minced
09 - 1 tsp fresh ginger, grated
10 - ½ cup water
11 - 1 tbsp cornstarch mixed with 1 tbsp water to make a slurry
→ For the Bowl
12 - 1 cup jasmine or sushi rice
13 - 1 lb broccoli florets
14 - 1 avocado, sliced
15 - 2 tbsp sesame seeds
16 - 2 spring onions, thinly sliced
# How-To Steps:
01 - Cook the rice according to package instructions. Keep warm until ready to assemble.
02 - Steam the broccoli florets for 5–7 minutes until crisp-tender. Set aside.
03 - In a bowl, toss the tempeh cubes with 2 tbsp cornstarch until evenly coated.
04 - Heat 2 tbsp oil in a large nonstick skillet over medium-high heat. Add tempeh cubes and cook for 6–8 minutes, turning occasionally, until golden and crispy. Remove and set aside.
05 - In the same skillet, add soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and water. Bring to a simmer.
06 - Stir in the cornstarch slurry, whisking until the sauce thickens and becomes glossy (about 2 minutes).
07 - Return the tempeh to the skillet, tossing to coat evenly in the sticky teriyaki sauce.
08 - Divide rice among four bowls. Top with teriyaki tempeh, steamed broccoli, avocado slices, sesame seeds, and spring onions. Serve immediately.
# Expert Advice:
01 -
- The sticky teriyaki coating turns ordinary tempeh into something addictive, with just the right balance of sweet and savory flavors.
- Everything comes together in under an hour, making it perfect for weeknight dinners when you want something impressive but effortless.
02 -
- Do not skip the cornstarch coating on the tempeh, because without it, the sauce just slides right off instead of creating that irresistible glaze.
- Let the sauce simmer for the full 2 minutes after adding the slurry, or it will not thicken properly and you will end up with soup instead of glaze.
03 -
- Cut your tempeh into evenly sized cubes so they all crisp up at the same rate, and do not be afraid to let them get really golden.
- Double the sauce recipe if you are serving rice lovers, because everyone always wants more of that teriyaki goodness.