clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Sesame Tempeh Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: bowl, vegan dinner
  • Method: stovetop
  • Cuisine: Asian
  • Diet: Vegan


This Crispy Sesame Tempeh recipe is easy, flavorful, and has the best texture! Create a healthy vegan bowl with brown rice and veggies and dinner is good to go!


Units Scale


  • 8 ounces tempeh, cut into 3/4-inch cubes
  • 1 tablespoon soy sauce (or gluten-free liquid Aminos)
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • salt and fresh cracked pepper

Sticky Sesame Stir-Fry Sauce

Optional Bowl Ingredients:

  • Rice: 1 1/2 cups cooked brown rice or sub other cooked whole grain.
  • Veggies: 34 cups total steamed broccoli or cauliflower, grated carrot, shredded cabbage, bell pepper or other veggies of choice.
  • Garnish: scallions or cilantro

Optional Creamy Tahini Soy Sauce!


  1. Set rice to cook if using.
  2. Simmer: Cut tempeh into ¾ inch cubes, place in a medium pot, and cover with water (just enough to reach the top of the tempeh). Add soy sauce and salt.  Bring to a boil, cover, and simmer on medium-low heat for 10 minutes.
  3. Stir Fry Sauce: Whisk together the Sticky Sesame Stir-Fry Sauce ingredients in a small bowl and set by the stove. 
  4. Steam: After the tempeh has simmered for 10 minutes, feel free to steam broccoli florets overtop of the tempeh.  If the pot needs a little more liquid, add more water (again to the level of the tempeh), place the broccoli florets over the tempeh, cover, and steam for 3-4 minutes or until the broccoli is tender-crisp.  Using tongs, remove the broccoli and set it aside. Drain the tempeh and pat dry.
  5. Crisp: In a large skillet, heat the olive oil  over medium heat. Season the oil with salt and pepper. Carefully add the tempeh to the seasoned oil and brown each side until deeply golden. Take your time here!  Pour in the sauce, reducing by half, spooning the sauce over the tempeh. It will thicken as it reduces. Turn heat off and taste and adjust salt level and heat level to your taste. 
  6. Assemble: Divide rice among bowls and top with steamed broccoli and any other veggies. Divide tempeh. Sprinkle with scallions and spoon with optional Soy Joy Sauce! 


Creamy Sauce: To make the Creamy Tahini Soy sauce, just whisk everything together in a small bowl. If the sauce is “separating”, it is just in an “awkward” stage, just keep whisking, and it will eventually grow out of it and become smooth. 

Extra Crispy: Dredge tempeh in cornstarch right before searing in the seasoned oil. Once tempeh is crispy, remove it from the pan. Pour in the sauce, and reduce. Toss tempeh with sauce at the very end, no more than 30 seconds. 



  • Serving Size: 4 ounces crispy tempeh
  • Calories: 324
  • Sugar: 7.6 g
  • Sodium: 544.9 mg
  • Fat: 15.4 g
  • Saturated Fat: 2.7 g
  • Carbohydrates: 25.8 g
  • Fiber: 10.2 g
  • Protein: 23.8 g
  • Cholesterol: 0 mg