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Vegan Crispy Sesame Tempeh Bowl

Close-up of a Vegan Crispy Sesame Tempeh Bowl featuring glazed tempeh cubes over white rice with sliced cucumbers and carrots.
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A recipe for a complete vegan bowl featuring crispy, sesame-glazed tempeh served over coconut rice with quick pickled vegetables.

Ingredients

Scale
  • 1 block (8 oz) tempeh, cut into 1/2-inch cubes
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons neutral oil (for pan-frying)
  • 1 cup uncooked jasmine rice
  • 1 cup water
  • 1/2 cup full-fat coconut milk
  • 1/2 cup shredded carrots
  • 1/4 cup thinly sliced cucumber
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • For the Sesame Glaze:
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons maple syrup
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon sriracha (optional)
  • For Serving:
  • 2 tablespoons toasted sesame seeds
  • 2 scallions, thinly sliced

Instructions

  1. Prepare the rice: Combine rice, water, and coconut milk in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Keep covered off heat.
  2. Quick pickle vegetables: In a small bowl, combine carrots and cucumber. Mix rice vinegar and sugar until dissolved, then pour over the vegetables. Let sit while you prepare the tempeh.
  3. Prepare the tempeh: Toss the tempeh cubes with cornstarch and salt until lightly coated.
  4. Cook the tempeh: Heat the neutral oil in a large non-stick skillet over medium-high heat. Add the tempeh in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove tempeh from the skillet and set aside.
  5. Make the glaze: In the same skillet (or a small saucepan), combine soy sauce, maple syrup, sesame oil, ginger, garlic, and sriracha (if using). Bring to a simmer over medium heat and cook for 1-2 minutes until the sauce thickens slightly.
  6. Glaze the tempeh: Return the crispy tempeh to the skillet. Toss gently to coat completely with the sesame glaze. Cook for 1 minute until the sauce is sticky.
  7. Assemble the bowls: Divide the coconut rice between two bowls. Top with the crispy sesame tempeh, drained pickled vegetables, toasted sesame seeds, and sliced scallions.

Notes

  • For extra crispy tempeh using an air fryer, toss coated tempeh with 1 teaspoon oil and air fry at 375°F (190°C) for 10-12 minutes, shaking halfway through.
  • If you prefer a gluten-free option, substitute tamari for soy sauce.
  • You can substitute quinoa or brown rice for jasmine rice.

Nutrition

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