Sticky Maple Sriracha Tempeh Bowl (Printable)
Crispy maple-sriracha tempeh over rice with sesame greens, avocado, cucumber and carrot for a balanced vegan bowl.
# What You’ll Need:
→ Tempeh & Marinade
01 - 14 oz tempeh, cut into ⅜-inch cubes
02 - 2 tbsp soy sauce (or tamari for gluten-free)
03 - 1 tbsp rice vinegar
04 - 1 tbsp maple syrup
→ Maple Sriracha Sauce
05 - 3 tbsp maple syrup
06 - 2 tbsp sriracha sauce, adjust to taste
07 - 2 tbsp soy sauce (or tamari)
08 - 1 tbsp rice vinegar
09 - 1 tsp toasted sesame oil
10 - 1 tbsp water
11 - 1 tsp cornstarch
→ Sesame Greens
12 - 7 oz baby spinach or kale, roughly chopped
13 - 1 tbsp sesame oil
14 - 2 cloves garlic, minced
15 - 1 tbsp soy sauce
16 - 1 tbsp toasted sesame seeds
→ Bowl Base & Garnish
17 - 8.8 oz jasmine rice (uncooked), or brown rice
18 - 1 small carrot, julienned
19 - 1 small cucumber, thinly sliced
20 - 1 avocado, sliced
21 - 1 spring onion, finely sliced
22 - Extra sesame seeds, for garnish
23 - Lime wedges (optional)
# How-To Steps:
01 - Cook jasmine rice according to package instructions. Once done, fluff with a fork and keep warm until ready to assemble.
02 - In a small mixing bowl, whisk together soy sauce, rice vinegar, and maple syrup. Add the cubed tempeh, toss to coat evenly, and let marinate for at least 10 minutes.
03 - In a separate bowl, whisk together maple syrup, sriracha, soy sauce, rice vinegar, toasted sesame oil, water, and cornstarch until the cornstarch is fully dissolved and the mixture is smooth.
04 - Heat a large non-stick skillet over medium heat. Add the marinated tempeh cubes and cook for 6 to 8 minutes, turning occasionally, until golden brown on all sides.
05 - Pour the maple sriracha sauce over the cooked tempeh. Stir continuously for 2 to 3 minutes until the sauce thickens and evenly coats each piece. Remove from heat and set aside.
06 - In a separate medium skillet, heat sesame oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add the spinach or kale and stir-fry for 2 to 3 minutes until wilted. Season with soy sauce and toss with toasted sesame seeds. Remove from heat.
07 - Divide the warm rice among four bowls. Arrange the sticky glazed tempeh, sesame greens, julienned carrot, sliced cucumber, and avocado on top. Finish with spring onion, extra sesame seeds, and a squeeze of lime if desired.
# Expert Advice:
01 -
- The sticky maple sriracha glaze hits every note, sweet, salty, spicy, and tangy, all at once.
- Tempeh soaks up marinade like a sponge and crisps up beautifully in a regular skillet, no deep frying required.
- Everything comes together in forty minutes with ingredients you probably already have in your pantry.
02 -
- If you pour the sauce into the pan before the tempeh is properly crisped, you will end up with soft cubes instead of that addictive chewy exterior, so be patient with the browning step.
- Dissolving the cornstarch completely before it hits the heat prevents weird lumpy pockets in your glaze, and whisking it with cold water first is the easiest way to guarantee a smooth sauce.
03 -
- Pressing the tempeh cubes gently with a spatula while they cook creates more contact with the hot pan and gives you an even deeper crust on each piece.
- A squeeze of lime juice over the finished bowl right before eating brightens every single flavor and cuts through the richness of the glaze in a way nothing else can.