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Vegan Crispy Sesame Tempeh Bowl

Close-up of a Vegan Crispy Sesame Tempeh Bowl featuring glazed tempeh, 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 (like canola or grapeseed)
  • 1 cup uncooked short-grain rice
  • 1 cup water
  • 1 teaspoon grated fresh ginger
  • 1 green onion, thinly sliced
  • 4 heads baby bok choy, halved lengthwise
  • 1 tablespoon sesame oil (for bok choy)
  • Pinch of salt
  • For the Sauce: 3 tablespoons soy sauce or tamari
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • For Garnish: Toasted sesame seeds, extra sliced green onion

Instructions

  1. Prepare the Rice: Combine rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff the rice, then stir in the grated ginger and sliced green onion.
  2. Prepare the Tempeh: Slice the pressed tempeh block into 1/2-inch thick rectangles or cubes. In a bowl, 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 the tempeh from the skillet and set aside.
  4. Make the Sauce: In the same skillet (wipe out any excess oil if necessary), combine soy sauce, maple syrup, rice vinegar, toasted sesame oil, ginger, and minced garlic. Bring the mixture to a simmer over medium heat. Whisk in the cornstarch slurry and cook for 1 minute, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
  5. Glaze the Tempeh: Return the crispy tempeh to the skillet. Toss gently to coat all pieces evenly with the sesame sauce. Cook for 1 minute until the glaze is sticky. Remove from heat.
  6. Cook the Bok Choy: Bring a small pot of water to a boil. Add a pinch of salt. Blanch the bok choy halves for 1 to 2 minutes until bright green and slightly tender-crisp. Drain immediately and toss with 1 tablespoon of sesame oil.
  7. Assemble the Bowls: Divide the ginger-scallion rice among serving bowls. Arrange the glazed tempeh and blanched bok choy on top of the rice. Garnish with toasted sesame seeds and extra sliced green onion.

Notes

  • For maximum crispiness, ensure your tempeh is pressed well to remove excess moisture before coating.
  • You can bake the coated tempeh at 400°F (200°C) for 15 minutes, flipping halfway, if you prefer not to pan-fry.
  • This recipe is excellent for meal prepping; store the rice, tempeh, and bok choy separately and combine just before eating.

Nutrition

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