Ingredients
Tempeh and Simmering Liquid
- 8 ounces tempeh, cut into 3/4-inch cubes
- 1 tablespoon soy sauce (or gluten-free liquid aminos)
- ½ teaspoon salt
Stir-Fry Sauce
- 2 tablespoons soy sauce
- 2 tablespoons mirin or water
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon garlic, finely minced
- 1 teaspoon ginger, finely minced (optional)
- 2-4 teaspoons sriracha
- 1-2 tablespoons sesame seeds
- Salt and pepper to taste
Rice and Vegetables
- 1 ½ cups cooked brown rice or other cooked whole grain
- 3-4 cups total steamed broccoli or cauliflower, grated carrot, shredded cabbage, bell pepper or other veggies of choice
Garnish and Optional Sauce
- Scallions or cilantro for garnish
- Optional Soy Joy Sauce: 2 tablespoons soy sauce (or gluten-free liquid aminos), 2 tablespoons tahini paste, 2 teaspoons sriracha, 1 teaspoon rice vinegar, 1-2 teaspoons maple syrup
Instructions
- Cook the Rice – Start by cooking 1 ½ cups of brown rice or your choice of whole grain as per package instructions to have it ready for serving.
- Simmer the Tempeh – Cut the tempeh into ¾-inch cubes. Place them in a medium pot and add enough water to cover the tempeh. Stir in 1 tablespoon soy sauce and ½ teaspoon salt. Bring to a boil, then reduce to medium-low heat, cover, and simmer for 10 minutes to infuse flavor and soften the tempeh.
- Prepare Stir-Fry Sauce – While tempeh simmers, whisk together 2 tablespoons soy sauce, 2 tablespoons mirin or water, 1 tablespoon maple syrup or honey, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil, 1 tablespoon finely minced garlic, 1 teaspoon minced ginger (optional), 2-4 teaspoons sriracha, and 1-2 tablespoons sesame seeds in a small bowl. Set aside.
- Steam the Vegetables – After tempeh has simmered, steam your choice of vegetables (broccoli, cauliflower, carrots, cabbage, bell pepper) over the tempeh in the pot by placing the veggies on top and covering tightly. Steam for 3-4 minutes until tender-crisp. Remove vegetables with tongs and set aside. Drain the tempeh and pat dry with a paper towel.
- Pan-Fry the Tempeh – Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the oil lightly with salt and fresh cracked pepper. Add the drained tempeh cubes carefully to the heated oil, browning each side slowly until deeply golden and crispy. This will take some time—don’t rush to get maximum crispness.
- Add Sauce and Reduce – Pour the pre-made stir-fry sauce into the skillet with tempeh. Allow the sauce to simmer and reduce by half, spooning it over the tempeh to glaze as it thickens. Turn off the heat and adjust salt and spiciness to taste.
- Assemble and Serve – Divide the cooked brown rice among serving bowls. Top with steamed vegetables and the crispy tempeh. Garnish with chopped scallions or cilantro. Optionally, drizzle with the Soy Joy Sauce made by mixing soy sauce, tahini paste, sriracha, rice vinegar, and maple syrup for an extra burst of flavor.
Notes
- Simmering the tempeh before frying helps remove any bitterness and allows it to absorb flavor.
- Take your time browning tempeh to achieve maximum crispiness without burning.
- You can customize vegetables based on what’s in season or your preference.
- Mirin can be substituted with water if you prefer a less sweet sauce.
- Adjust sriracha in the sauce to control heat level.
- The optional Soy Joy Sauce adds creamy, spicy, and tangy notes that pair well with the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
