Sticky-sweet teriyaki glaze coats crisp-roasted tempeh and bright-tender broccoli over fluffy jasmine rice, finished with toasted sesame and scallions for crunch and brightness.
Sticky Teriyaki Tempeh & Broccoli Tray
A sheet-pan dinner that gives you crisp-roasted tempeh, bright-tender broccoli, and a glossy teriyaki glaze that holds up beautifully for weeknight bowls and batch-cook lunches.
This is the kind of recipe that turns a busy evening into something reliably satisfying: toss cubes of tempeh and broccoli on a rimmed sheet, roast them at high heat, and let a glossy, maple-soy glaze do the rest. It’s fast enough for a weeknight but sturdy enough to double for meal-prep—portions reheat and pack neatly over jasmine rice without turning soggy. Toasted sesame and scallions at the end give each box a fresh lift and a little crunch.
The contrast is the point: the tempeh gets golden and slightly caramelized on the edges while the broccoli stays bright and just-tender, some florets charred for smoky depth. A cornstarch slurry thickens the maple-soy-ginger sauce into the right sticky-sweet sheen so it clings to each bite instead of pooling in the container. Garlic and fresh ginger keep the flavors lively, while a touch of rice vinegar brightens the sweetness.
Roasting everything together simplifies cleanup and concentrates flavor—high heat encourages caramelization, so don’t be shy about a little char. Fluffy jasmine rice is the perfect neutral bed: it soaks up the sauce without stealing the spotlight. If you’re batch-cooking, roast two sheets at once and portion into four to six boxes for grab-and-go dinners.
For best results when reheating, add scallions and toasted sesame seeds just before eating; a quick zap in the microwave or a few minutes under the broiler will revive the tempeh’s edges. Small swaps—extra broccoli, a drizzle more sesame oil, or a sprinkle of chili flakes—make this tray dinner endlessly adaptable to whatever your week looks like.
Ingredients
How to Make Tray Teriyaki Tempeh Broccoli Boxes
- Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil.
- Rinse the jasmine rice under cold water until the water runs clear, combine it with 3 cups water in a pot, bring to a boil, reduce heat to low, cover and simmer 15 minutes, then remove from heat and let rest covered 10 minutes.
- While the rice cooks, cut the tempeh into 3/4-inch cubes and trim the broccoli into bite-sized florets; place both in a large bowl and toss with the vegetable oil, 1/2 tsp salt, and 1/4 tsp black pepper.
- Spread the tempeh and broccoli in a single layer on the prepared sheet pan and roast 20–25 minutes, stirring or flipping once halfway, until the edges are golden and slightly charred.
- Meanwhile make the teriyaki: whisk soy sauce, maple syrup, rice vinegar, toasted sesame oil, minced garlic, and grated ginger in a small saucepan and bring to a gentle simmer.
- Mix the cornstarch with 2 tablespoons cold water to make a slurry, whisk it into the simmering sauce and cook 1–2 minutes until glossy and thickened, then remove from heat.
- When the tempeh and broccoli are done, transfer them to a large bowl, pour the warm teriyaki over the pan-roasted pieces and toss gently to coat; return to the oven 2–3 minutes to set the glaze if you like it sticky.
- Divide the cooked rice among four meal containers or plates, top with equal portions of the teriyaki tempeh and broccoli, then finish with sesame seeds and thinly sliced green onions. Cool completely before refrigerating and reheat covered in the microwave (90–120 seconds) or in a 350°F oven until hot.
Recipe Card
Tray Teriyaki Tempeh Broccoli Boxes
Sticky-sweet teriyaki glaze coats crisp-roasted tempeh and bright-tender broccoli over fluffy jasmine rice, finished with toasted sesame and scallions for crunch and brightness.
- Prep
- 20 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil.
- Rinse the jasmine rice under cold water until the water runs clear, combine it with 3 cups water in a pot, bring to a boil, reduce heat to low, cover and simmer 15 minutes, then remove from heat and let rest covered 10 minutes.
- While the rice cooks, cut the tempeh into 3/4-inch cubes and trim the broccoli into bite-sized florets; place both in a large bowl and toss with the vegetable oil, 1/2 tsp salt, and 1/4 tsp black pepper.
- Spread the tempeh and broccoli in a single layer on the prepared sheet pan and roast 20–25 minutes, stirring or flipping once halfway, until the edges are golden and slightly charred.
- Meanwhile make the teriyaki: whisk soy sauce, maple syrup, rice vinegar, toasted sesame oil, minced garlic, and grated ginger in a small saucepan and bring to a gentle simmer.
- Mix the cornstarch with 2 tablespoons cold water to make a slurry, whisk it into the simmering sauce and cook 1–2 minutes until glossy and thickened, then remove from heat.
- When the tempeh and broccoli are done, transfer them to a large bowl, pour the warm teriyaki over the pan-roasted pieces and toss gently to coat; return to the oven 2–3 minutes to set the glaze if you like it sticky.
- Divide the cooked rice among four meal containers or plates, top with equal portions of the teriyaki tempeh and broccoli, then finish with sesame seeds and thinly sliced green onions. Cool completely before refrigerating and reheat covered in the microwave (90–120 seconds) or in a 350°F oven until hot.
Nutrition
- Carbohydrates
- 96
- Saturated Fat
- 3.5
- Sodium
- 900
- Fiber
- 6
- Unsaturated Fat
- 17.5
- Protein
- 30
- Fat
- 21
- Cholesterol
- 0
- Trans Fat
- 0
- Calories
- 700
- Sugar
- 11