Savory-sweet teriyaki-glazed tempeh served over steaming jasmine rice with crisp-tender broccoli and shredded carrots, finished with toasted sesame and sliced scallions for brightness.
Saucy Teriyaki Tempeh Bowls for Weeknights and Meal Prep
Savory-sweet tempeh glazed in a glossy teriyaki sauce, piled over steaming jasmine rice with crisp-tender broccoli and crunchy carrots for a fast, satisfying vegan bowl.
These bowls solve the midweek dinner dilemma: crave-worthy restaurant flavors without a long ingredient list or fuss. A simple teriyaki — soy, maple, rice vinegar, ginger and garlic — turns hearty tempeh into something glossy and addictive, while jasmine rice and quick-steamed broccoli keep the plate comforting and approachable.
Texture is where this recipe sings. Steam the tempeh briefly to tame any bitterness, then slice and sear until the edges caramelize; the cornstarch slurry added to the sauce gives you a shiny glaze that clings to each golden slab. Rinse the jasmine rice until the water runs clear so it cooks up fluffy and fragrant, and steam or sauté the broccoli just until crisp-tender so it still has snap against the soft tempeh and shredded carrots.
This is a great make-ahead bowl: the tempeh and sauce keep well in the fridge and actually taste better after a few hours of sitting together. Toasted sesame and sliced scallions added at the end lift the finished bowls with nutty aroma and bright oniony notes. Serve straight from the pantry staples for a weeknight dinner, or batch-cook for easy lunches that reheat beautifully.
Ingredients
How to Make Teriyaki Tempeh Rice Bowls
- Rinse the jasmine rice under cold water until the water runs clear; combine with 2 1/2 cups water and 1/4 tsp kosher salt in a medium saucepan, bring to a boil, then reduce to low, cover and simmer 15 minutes; remove from heat and let rest, covered, 10 minutes.
- Meanwhile, make the teriyaki sauce by whisking soy sauce, maple syrup, rice vinegar, grated ginger, minced garlic and sesame oil in a bowl; mix the cornstarch with 2 tablespoons cold water to form a slurry and set both aside.
- Steam or simmer the whole tempeh package for 6–8 minutes to remove bitterness, then let cool slightly and slice the tempeh into 1/3-inch slabs or 3/4-inch cubes.
- Heat 1 tablespoon neutral oil in a large nonstick skillet over medium-high heat; add the tempeh in a single layer and cook 3–4 minutes per side until golden brown and crisp at the edges.
- Pour about two-thirds of the prepared teriyaki sauce over the tempeh, reduce heat to medium, and simmer 2–3 minutes so the tempeh absorbs the sauce; stir in the cornstarch slurry and cook 1 minute more until the sauce is glossy and thickened, then remove tempeh to a plate.
- In the same skillet, add the remaining 1 tablespoon oil if needed and sauté thinly sliced carrots 1–2 minutes, then add broccoli florets and 2–3 tablespoons water, cover and steam/stir-fry 3–4 minutes until crisp-tender; toss the vegetables with the remaining teriyaki sauce and a pinch of kosher salt to taste.
- Divide the cooked rice among 4 bowls, arrange the glazed tempeh and vegetables on top, and garnish with thinly sliced scallions and toasted sesame seeds; serve immediately with any extra sauce on the side.
Recipe Card
Teriyaki Tempeh Rice Bowls
Savory-sweet teriyaki-glazed tempeh served over steaming jasmine rice with crisp-tender broccoli and shredded carrots, finished with toasted sesame and sliced scallions for brightness.
- Prep
- 15 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Rinse the jasmine rice under cold water until the water runs clear; combine with 2 1/2 cups water and 1/4 tsp kosher salt in a medium saucepan, bring to a boil, then reduce to low, cover and simmer 15 minutes; remove from heat and let rest, covered, 10 minutes.
- Meanwhile, make the teriyaki sauce by whisking soy sauce, maple syrup, rice vinegar, grated ginger, minced garlic and sesame oil in a bowl; mix the cornstarch with 2 tablespoons cold water to form a slurry and set both aside.
- Steam or simmer the whole tempeh package for 6–8 minutes to remove bitterness, then let cool slightly and slice the tempeh into 1/3-inch slabs or 3/4-inch cubes.
- Heat 1 tablespoon neutral oil in a large nonstick skillet over medium-high heat; add the tempeh in a single layer and cook 3–4 minutes per side until golden brown and crisp at the edges.
- Pour about two-thirds of the prepared teriyaki sauce over the tempeh, reduce heat to medium, and simmer 2–3 minutes so the tempeh absorbs the sauce; stir in the cornstarch slurry and cook 1 minute more until the sauce is glossy and thickened, then remove tempeh to a plate.
- In the same skillet, add the remaining 1 tablespoon oil if needed and sauté thinly sliced carrots 1–2 minutes, then add broccoli florets and 2–3 tablespoons water, cover and steam/stir-fry 3–4 minutes until crisp-tender; toss the vegetables with the remaining teriyaki sauce and a pinch of kosher salt to taste.
- Divide the cooked rice among 4 bowls, arrange the glazed tempeh and vegetables on top, and garnish with thinly sliced scallions and toasted sesame seeds; serve immediately with any extra sauce on the side.
Nutrition
- Carbohydrates
- 110
- Saturated Fat
- 3
- Sodium
- 650
- Fiber
- 11
- Unsaturated Fat
- 17
- Protein
- 28
- Fat
- 20
- Cholesterol
- 0
- Trans Fat
- 0
- Calories
- 700
- Sugar
- 14