Sesame Tempeh Bowls
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
44163 kcal
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Course
Main Course, Dinner
Sesame Tempeh Bowls
Description
Sesame Tempeh Bowls start with tempeh cut into thin triangles to allow even absorption of a rich sauce made from soy sauce, brown sugar, grated ginger, garlic, sesame oil, and sesame seeds. The tempeh is simmered in water before the sauce is added to create a glossy coating once thickened. The accompanying jasmine rice and broccoli provide a balance of grains and vegetables. The sauce’s balance of salty, sweet, and nutty elements complements the hearty, chewy texture of tempeh, while the broccoli adds a mild crunch.
The cooking method involves simmering tempeh first in water to soften it and then coating it in the thickened sauce to ensure flavor penetration without overwhelming the tempeh. Serving this bowl warm with steamed rice and broccoli makes it a well-rounded vegetarian meal that can suit both lunch and dinner.
This recipe suggests substituting the jasmine rice with brown or plain white rice to vary texture or nutritional content.
Ingredients
- 1/4 cup soy sauce $0.24
- 2 Tbsp water $0.00
- 1 Tbsp sesame oil $0.33
- 3 Tbsp brown sugar $0.12
- 1 Tbsp rice vinegar $0.12
- 1 tsp ginger $0.10, grated fresh
- 2 cloves garlic $0.16, minced
- 1 Tbsp sesame seeds $0.08
- 1/2 Tbsp cornstarch $0.2
- 8 oz. tempeh $2.50
- 2 green onion $0.11, sliced
- 4 cups jasmine rice $0.70, cooked
- 1 lb. broccoli floret $2.26, frozen
Instructions
- Begin by mixing together the sesame sauce. In a medium bowl, stir together the soy sauce, 2 Tbsp water, sesame oil, brown sugar, rice vinegar, grated ginger, minced garlic, sesame seeds, and cornstarch until the cornstarch is dissolved. Set the sauce aside.
- Cut the brick of tempeh into 8 squares, then cut each square diagonally into a triangle. Turn each triangle on its side and slice it in half so you have two thinner triangles. To achieve the proper tempeh to sauce ratio, you don't want thick pieces.
- Place the tempeh in a large skillet and add 1/2 cup water. Place the skillet over medium-high heat and let the tempeh simmer until all of the water evaporates (about 5-8 minutes). Flip the tempeh a couple times as it simmers.
- Once the water has evaporated, turn the heat down to medium and pour in the sesame sauce. The skillet will still be quite hot, so the sauce may begin to thicken immediately. Stir the tempeh in the sauce until the sauce has thickened (1-2 minutes), then remove it from the heat immediately to prevent further evaporation and thickening.
- To build the bowls, place one cup of rice in each dish, top with 1/4 of the sesame tempeh, 1/4 of the broccoli florets, and a sprinkle of green onion.
Notes
- Brown rice or plain white rice can be used as an alternative to jasmine rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 44163 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 441.63kcal | 22% |
| Carbohydrates | 68.25g | 23% |
| Protein | 20.83g | 42% |
| Fat | 11.18g | 17% |
| Sodium | 909.33mg | 38% |
| Fiber | 5.03g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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