🍳 asian, japanese • dinner, lunchDifficulty: easy👥 2 Servings

Glazed Sesame Ginger Teriyaki Tempeh Bowl

Name: Glazed Sesame Ginger Teriyaki Tempeh Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: asian, japanese
Ingredients: 1 block (250g) Fermented organic soy tempeh (steamed 5 mins to remove bitterness, sliced into triangles); 3 tbsp Tamari or low-sodium soy sauce; 2 tbsp Pure dark maple syrup

Pan-seared fermented organic tempeh triangles simmered in a sticky sweet homemade ginger garlic teriyaki glaze, served over brown rice with steamed baby bok choy and broccoli florets.

Prep Time

10 mins

Cook Time

15 mins

Total Calories

182 kcal

Plant Protein

11.2g

Ingredients Checklist

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Fermented organic soy tempeh1 block (250g)
Tamari or low-sodium soy sauce3 tbsp
Pure dark maple syrup2 tbsp

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🍳 Equipment Needed:

Steamer basket or potLarge non-stick skilletWhisk

Step-by-Step Instructions

1
Cut tempeh into 1cm thick triangles. Steam in a steamer basket for 5 minutes (this softens the texture and removes any bitter ferment undertones).
2
Whisk tamari, maple syrup, grated fresh ginger, minced garlic, rice vinegar, toasted sesame oil, and 1 tsp cornstarch with 2 tbsp water to create the teriyaki glaze.
3
Heat 1 tbsp oil in a large skillet over medium-high heat. Sear tempeh triangles for 4 minutes per side until deeply golden and crispy.
4
Pour the teriyaki sauce over the hot tempeh. Simmer for 90 seconds, stirring constantly until thick, glossy, and coating every piece. Serve over brown rice with steamed bok choy and toasted sesame seeds.

Nutrition Breakdown (per 100g)

Micronutrient Breakdown →

11.2g

Protein

18.1g

Carbs

7.4g

Fat

4.1g

Fiber

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Frequently Asked Questions

Why should you steam tempeh before cooking?

Steaming relaxes the fermented soybean matrix, removing bitter compounds and allowing marinades to absorb deeper into the core.