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Crispy Teriyaki Tempeh Bowl Recipe with Easy Pickled Vegetables Guide

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A quick and easy crispy teriyaki tempeh bowl featuring pan-fried tempeh with a homemade teriyaki glaze, bright quick pickled vegetables, and your choice of grains and steamed broccoli. Perfect for a wholesome, satisfying plant-based meal.

Ingredients

Scale
  • 8 oz (225g) tempeh, sliced into ½-inch thick strips
  • 2 tbsp soy sauce or tamari (for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp cornstarch or arrowroot powder
  • 2 tbsp vegetable oil (canola or avocado oil recommended)
  • 1 cup julienned carrots
  • 1 cup thinly sliced cucumber
  • ½ cup rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • Optional: ½ tsp red pepper flakes
  • 2 cups cooked jasmine rice or quinoa
  • 1 cup steamed broccoli florets
  • 2 green onions, sliced
  • 1 tbsp toasted sesame seeds
  • Optional: sliced avocado or shredded nori for garnish

Instructions

  1. Prepare the Pickled Vegetables: In a small bowl, combine ½ cup rice vinegar, sugar, salt, and red pepper flakes if using. Stir until sugar dissolves. Place julienned carrots and sliced cucumber in a jar or bowl and pour the pickling liquid over. Toss to coat evenly. Let sit at room temperature for at least 10 minutes.
  2. Marinate the Tempeh: In a medium bowl, whisk together soy sauce, 1 tbsp rice vinegar, maple syrup, sesame oil, garlic, and ginger. Add tempeh slices and toss to coat well. Let marinate briefly while heating your pan, or up to 30 minutes for deeper flavor.
  3. Coat the Tempeh: Sprinkle cornstarch evenly over the marinated tempeh slices and toss gently to coat all sides.
  4. Cook the Tempeh: Heat 2 tbsp vegetable oil in a non-stick or cast-iron skillet over medium heat. Add tempeh pieces in a single layer, avoiding overcrowding. Fry for about 5-6 minutes per side until golden brown and crispy. Add more oil if pan gets dry.
  5. Cook the Grain and Steam Broccoli: Prepare jasmine rice or quinoa according to package instructions. While grains cook, steam broccoli until bright green and tender-crisp, about 5 minutes.
  6. Assemble the Bowl: Spoon cooked grains into bowls. Arrange crispy teriyaki tempeh, steamed broccoli, and pickled vegetables on top. Garnish with sliced green onions, toasted sesame seeds, and optional avocado or shredded nori.

Notes

Avoid overcrowding the pan when frying tempeh to ensure crispiness. Toss cooked tempeh in the teriyaki glaze off heat to keep the crust crisp. Pickled vegetables should be drained if excess liquid is present before adding to the bowl. For gluten-free, use tamari instead of soy sauce. Tempeh can be baked at 425°F for 15-20 minutes as a lower-oil alternative.

Nutrition

Keywords: teriyaki tempeh, crispy tempeh, pickled vegetables, vegan bowl, gluten-free, plant-based, quick dinner, healthy meal

Find it online: https://tessierecipes.com/crispy-teriyaki-tempeh-bowl-recipe-with-easy-pickled-vegetables-guide/