A nourishing, flavor-packed bowl that’s as vibrant as it is satisfying, these fried tempeh bowls bring a bold and savory experience to your everyday meals. Crisp-edged tempeh coated in a tangy, aromatic glaze, nestled over warm rice and paired with tender broccoli—this dish is a celebration of texture and taste in perfect harmony. Tempeh, with its hearty, nutty flavor and meaty bite, takes center stage here, proving once again why it’s a powerhouse protein in plant-based cooking.
Ingredients Overview
Every component in this dish is carefully chosen to create a layered, multidimensional profile. The foundation begins with tempeh, torn into rustic, uneven chunks to allow for crisp edges and better sauce absorption. This textured protein absorbs flavors beautifully and stands up well to bold seasonings. Aromatics are the backbone of the sauce—finely diced shallots, garlic, fresh ginger, and optional lemongrass form a deeply fragrant base that brings warmth and complexity. The sauce comes to life with sambal oelek for heat, coconut sugar for mellow sweetness, and lime juice for a citrusy brightness that cuts through the richness. Supporting elements like steamed broccoli, fragrant rice, and bright garnishes of coriander and scallions round out the bowl, adding freshness, color, and contrasting textures that bring everything together in perfect balance.
Step-by-Step Cooking Guide
The key to exceptional tempeh starts with preparation. Rather than slicing into uniform cubes, tearing the tempeh into uneven chunks creates more surface area for crisping and sauce retention. Once heated in shimmering oil, the tempeh is fried undisturbed until a golden crust develops—then stirred to ensure every edge becomes golden and crunchy. After draining on a paper towel and seasoning with salt, the focus shifts to the sauce. The remaining oil is used to gently sauté shallots until soft and translucent. Garlic, ginger, and lemongrass are then added, simmering low and slow to extract their fragrant oils and infuse the pan with depth. Sambal oelek, coconut sugar, and lime juice are stirred in to form a glossy, vibrant glaze. The crispy tempeh is returned to the pan and tossed until thoroughly coated in the sticky sauce, absorbing every bit of flavor. To serve, the tempeh is spooned over a bed of warm rice and accompanied by broccoli. Pickles offer a contrasting zing, while fresh herbs and scallions brighten the dish with every bite.
Recipe Tips & Frequently Asked Questions
How to tear vs. cube tempeh for better texture:
Tearing tempeh into irregular pieces creates craggy edges that crisp up better than smooth cubes and hold the sauce more effectively.
Choosing the right oil for frying:
Use a high smoke-point oil like rice bran or avocado oil to achieve a golden crust without burning the tempeh.
Controlling the spice level in the sauce:
Adjust the sambal oelek or substitute it with a milder option like sweet chili sauce for less heat.
Getting the perfect caramelization without burning:
Keep the heat medium to low during sauce preparation and stir frequently to prevent the sugar from scorching.
Can I make this recipe ahead of time?
Yes. The tempeh can be fried and refrigerated separately, then reheated and tossed with the sauce just before serving for the best texture.
What’s the best method for reheating tempeh?
Reheat in a skillet to maintain crispness or in an oven for even warming without sogginess.
Can I bake the tempeh instead of frying it?
Absolutely. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through until golden and crisp.
How do I store leftovers without losing texture?
Store the sauce and tempeh separately in airtight containers. Reheat tempeh in a pan to restore its crisp edges before serving.
What to Serve With This Recipe
While rice is a classic pairing, this bowl welcomes variations. Try it with nutty quinoa, chewy brown rice, or even slippery rice noodles for a twist. For added bulk, toss in stir-fried mushrooms, grilled zucchini, or roasted sweet potato. Pickled vegetables—such as daikon, cucumber, or red onions—add a tangy contrast that cuts through the umami glaze. Garnish generously with coriander leaves and spring onions for freshness, and sprinkle sesame seeds or chili flakes for extra crunch and flair.
Variations to Try
There’s plenty of room to get creative. For added crunch, toss in a handful of roasted peanuts or cashews just before serving. Swap sambal oelek with chili garlic paste for a deeper fermented kick or gochujang for a Korean-inspired twist. Tofu or seitan can be used in place of tempeh, following the same cooking process. For a portable option, wrap the glazed tempeh with rice, herbs, and crunchy vegetables in lettuce leaves or rice paper rolls—a fun, handheld version of this bold dish.
This fried tempeh bowl is more than just a meal—it’s a deeply satisfying combination of flavor, texture, and nourishment. Perfect for busy weeknights or weekend prep, it brings both comfort and excitement to the table. With its bold glaze, vibrant toppings, and versatile nature, it’s a go-to recipe for anyone looking to enjoy a hearty, plant-forward dish that doesn’t compromise on taste.
Ingredients
Tempeh
2–3 tablespoons high-smoke-point oil* (rice bran oil recommended)
200 g / 7 oz tempeh
Salt, to taste
1½ teaspoons finely grated fresh ginger
1 garlic clove, finely minced
2 small shallots, finely chopped
1 stalk lemongrass, minced (optional; substitute extra ginger if unavailable)
1–2 teaspoons sambal oelek (or Sriracha), adjust to preferred heat level
4 teaspoons coconut sugar (or substitute with your preferred sweetener)
3 tablespoons freshly squeezed lime juice
Remaining Ingredients
195 g / 1 cup cooked rice
200 g / 7 oz broccoli, steamed or stir-fried
Fresh coriander leaves, for garnish
Pickles of choice (optional, for added contrast)
Thinly sliced green part of spring onions / scallions
Instructions
Begin by tearing the tempeh into small to medium-sized pieces using your hands. This method gives the pieces an irregular, rustic shape that crisps up beautifully. Alternatively, you can cube it, but the jagged edges help soak up more flavor.
Heat 2 tablespoons of oil in a small skillet over medium heat. Once the oil is shimmering hot, add the tempeh pieces in a single layer. Let them fry undisturbed until the undersides are golden-brown and crisp. Once browned, stir and allow the other sides to develop the same color and texture. When evenly browned, remove the tempeh from the pan using a fork or slotted spoon and transfer to a plate lined with paper towel to drain excess oil. Season generously with salt while still warm, then set aside.
Using the same pan, keep the remaining oil or add another tablespoon if needed. Lower the heat and sauté the chopped shallots for 2–3 minutes until they soften and become translucent.
Add the minced garlic, grated ginger, and lemongrass to the pan. Cook gently, stirring constantly to prevent burning, and allow the aromatics to release their fragrance.
Stir in the sambal oelek, coconut sugar, and lime juice. Let the mixture simmer gently on low heat until the sauce thickens slightly and becomes fragrant. Taste and adjust seasoning with additional salt if needed.
Return the crispy tempeh to the pan and toss thoroughly in the sauce, ensuring every piece is coated evenly in the sticky, flavorful glaze.
Serve the saucy tempeh over a bed of warm rice, accompanied by steamed or stir-fried broccoli. Add a side of pickles if desired for an extra layer of contrast. Finish with a generous sprinkle of fresh coriander leaves and sliced scallions for a bright, fresh finish.
Fried Tempeh Bowls Recipe
Ingredients
Tempeh
- 2 –3 tablespoons high-smoke-point oil* rice bran oil recommended
- 200 g / 7 oz tempeh
- Salt to taste
- 1½ teaspoons finely grated fresh ginger
- 1 garlic clove finely minced
- 2 small shallots finely chopped
- 1 stalk lemongrass minced (optional; substitute extra ginger if unavailable)
- 1 –2 teaspoons sambal oelek or Sriracha, adjust to preferred heat level
- 4 teaspoons coconut sugar or substitute with your preferred sweetener
- 3 tablespoons freshly squeezed lime juice
Remaining Ingredients
- 195 g / 1 cup cooked rice
- 200 g / 7 oz broccoli steamed or stir-fried
- Fresh coriander leaves for garnish
- Pickles of choice optional, for added contrast
- Thinly sliced green part of spring onions / scallions
Instructions
- Begin by tearing the tempeh into small to medium-sized pieces using your hands. This method gives the pieces an irregular, rustic shape that crisps up beautifully. Alternatively, you can cube it, but the jagged edges help soak up more flavor.
- Heat 2 tablespoons of oil in a small skillet over medium heat. Once the oil is shimmering hot, add the tempeh pieces in a single layer. Let them fry undisturbed until the undersides are golden-brown and crisp. Once browned, stir and allow the other sides to develop the same color and texture. When evenly browned, remove the tempeh from the pan using a fork or slotted spoon and transfer to a plate lined with paper towel to drain excess oil. Season generously with salt while still warm, then set aside.
- Using the same pan, keep the remaining oil or add another tablespoon if needed. Lower the heat and sauté the chopped shallots for 2–3 minutes until they soften and become translucent.
- Add the minced garlic, grated ginger, and lemongrass to the pan. Cook gently, stirring constantly to prevent burning, and allow the aromatics to release their fragrance.
- Stir in the sambal oelek, coconut sugar, and lime juice. Let the mixture simmer gently on low heat until the sauce thickens slightly and becomes fragrant. Taste and adjust seasoning with additional salt if needed.
- Return the crispy tempeh to the pan and toss thoroughly in the sauce, ensuring every piece is coated evenly in the sticky, flavorful glaze.
- Serve the saucy tempeh over a bed of warm rice, accompanied by steamed or stir-fried broccoli. Add a side of pickles if desired for an extra layer of contrast. Finish with a generous sprinkle of fresh coriander leaves and sliced scallions for a bright, fresh finish.
