Sticky Tempeh Bowls

two bowls with rice, broccoli, and sticky tempeh garnished with green onion and sesame seeds.

5 from 1 vote

Tempeh is one of our family's favorite plant-based proteins since it is packed with fiber too! Make this easy sticky tempeh bowl recipe on the stovetop in just 30 minutes; perfect for a busy weeknight dinner.

Prep Time5

Cook Time25

Total Time30

Course: Entree

Cuisine: Asian-inspired, Vegan

Diet: Vegan

Servings:

Calories: 401kcal

Author: Deborah Murphy

Equipment

Ingredients

Tempeh

1 (8 oz) package tempeh
2 tablespoons vegetable oil

For the Sticky Sauce:

1/4 cup reduced sodium soy sauce
2 tablespoons maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced*
2 teaspoons fresh ginger, grated*
2 tablespoons water
1 teaspoon cornstarch

For the Bowls:

1 head broccoli, chopped
1 tablespoon vegetable oil
Cooked rice (3 servings)

Instructions

For the Tempeh

Add oil to a skillet over medium-high heat. Crumble the tempeh into bite sized pieces into the pan. Saute until golden brown. Remove from the pan and set aside.

For the Sticky Sauce

In a small mixing bowl, whisk together the sauce ingredients (soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger).
Add the cornstarch and water to a small dish and whisk together.
Add the sauce ingredients to the same skillet you used for the tempeh and heat until it starts to bubble gently. Stir in the cornstarch slurry. Cook stirring frequently, until thickened. Add the tempeh and toss to coat in the sauce. Set aside.

For the Bowls

Saute the broccoli in a tablespoon of oil over medium-high heat until crisp tender. Cook your rice.
Assemble your bowls- dividing the rice, broccoli, and tempeh between 3 bowls.

Video

Notes

Garlic & Ginger: if you don't have fresh, use 1 teaspoon garlic powder or 1 teaspoon ground ginger instead.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet on the stovetop or a couple of minutes in the microwave. You can freeze each component of the bowl (tempeh, rice, broccoli) separately OR store it combined in one dish for up to 3 months. Allow to thaw in the fridge overnight before reheating on the stovetop or in the microwave.
Nutrition facts do not include rice.

Nutrition