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Vegan Crispy Sesame Tempeh Bowl

A close-up of a Vegan Crispy Sesame Tempeh Bowl featuring glazed tempeh cubes over white rice and bok choy.
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A recipe for a satisfying bowl featuring crispy, sesame-glazed tempeh served over ginger-scallion rice with lightly cooked bok choy.

Ingredients

Scale
  • 1 block (8 oz) tempeh, pressed for 30 minutes
  • 2 tablespoons cornstarch
  • 1 tablespoon neutral oil (e.g., canola or avocado)
  • 1 cup uncooked short-grain rice
  • 1 cup water
  • 1 teaspoon grated fresh ginger
  • 2 scallions, thinly sliced (white and green parts separated)
  • 4 heads baby bok choy, halved lengthwise
  • 1 teaspoon sesame oil
  • 1 teaspoon salt (for blanching water)
  • For the Sauce:
  • 1/4 cup low-sodium soy sauce or tamari
  • 3 tablespoons maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sriracha or chili garlic sauce (optional)
  • 1 tablespoon water mixed with 1 teaspoon cornstarch (slurry)
  • For Garnish:
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Prepare the Rice: Rinse the rice. Combine rice, water, grated ginger, and the white parts of the scallions in a pot. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
  2. Prepare the Tempeh: Cut the pressed tempeh block into 1/2-inch thick rectangles or cubes. Toss the tempeh pieces with 2 tablespoons of cornstarch until lightly coated. This coating helps achieve crispiness.
  3. Cook the Tempeh: Heat 1 tablespoon of neutral oil in a large non-stick skillet over medium-high heat. Add the coated tempeh in a single layer. Cook for 4-5 minutes per side until golden brown and crispy. Remove tempeh from the skillet and set aside.
  4. Make the Sauce: In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, toasted sesame oil, ginger, minced garlic, and sriracha (if using).
  5. Glaze the Tempeh: Pour the sauce mixture into the same skillet used for the tempeh. Bring to a simmer. Whisk the cornstarch slurry and pour it into the simmering sauce. Stir constantly until the sauce thickens, about 1 minute. Return the crispy tempeh to the skillet and toss gently until fully coated. Remove from heat.
  6. Cook the Bok Choy: Bring a small pot of water to a boil and add 1 teaspoon of salt. Add the bok choy halves and cook for 2-3 minutes until bright green and slightly tender-crisp. Drain immediately and toss with 1 teaspoon of sesame oil.
  7. Assemble the Bowls: Divide the ginger-scallion rice among serving bowls. Arrange the glazed tempeh and the blanched bok choy on top of the rice.
  8. Garnish: Sprinkle the bowls with the green parts of the sliced scallions and toasted sesame seeds. Serve immediately.

Notes

  • For extra crispy tempeh, you can bake the cornstarch-coated pieces at 400°F (200°C) for 15 minutes, flipping halfway, before tossing them in the sauce.
  • This recipe works well for meal prepping; store the rice, tempeh, and bok choy separately. Reheat the tempeh and bok choy briefly in an air fryer or oven to restore crispness before serving.
  • If you prefer a thicker glaze, increase the cornstarch in the slurry to 1.5 teaspoons.

Nutrition

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