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Vegan Crispy Sesame Tempeh Bowl

Close-up of a Vegan Crispy Sesame Tempeh Bowl featuring glazed tempeh over brown rice with shredded carrots and greens.
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A recipe for a complete vegan bowl featuring crispy pan-fried tempeh coated in a sticky sesame sauce, served over rice and fresh vegetables.

Ingredients

Scale
  • 1 block (8 oz) tempeh, pressed and cubed
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon cornstarch
  • 2 tablespoons neutral oil (e.g., canola or vegetable)
  • 1/4 cup soy sauce or tamari
  • 1/4 cup water
  • 3 tablespoons maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sriracha (optional)
  • 1 cup cooked brown rice or quinoa
  • 2 cups mixed greens or shredded cabbage
  • 1/2 cup shredded carrots
  • 2 green onions, sliced
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Press the tempeh for at least 15 minutes to remove excess water. Cut the pressed tempeh into bite-sized cubes.
  2. In a medium bowl, toss the tempeh cubes with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch until lightly coated.
  3. Heat the neutral oil in a large skillet over medium-high heat. Add the coated tempeh in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tempeh from the skillet and set aside.
  4. While the tempeh cooks, prepare the sauce. In a small bowl, whisk together 1/4 cup soy sauce, water, maple syrup, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and sriracha (if using).
  5. Pour the sauce mixture into the same skillet used for the tempeh. Bring to a simmer over medium heat and cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
  6. Return the crispy tempeh to the skillet. Toss gently to coat all pieces evenly with the sticky sesame sauce. Cook for 1 minute until the sauce adheres well.
  7. To assemble the bowls, divide the cooked rice or quinoa between two bowls. Top with mixed greens and shredded carrots.
  8. Arrange the crispy sesame tempeh over the vegetables. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.

Notes

  • For extra crispy tempeh, you can air fry the coated cubes at 400°F (200°C) for 10-12 minutes, shaking halfway through.
  • You can substitute brown rice with quinoa or soba noodles for the base.
  • Make the sauce ahead of time and store it in the refrigerator for up to 5 days.

Nutrition

Find it online: https://flavorvista.com/vegan-crispy-sesame-tempeh-bowl/