This bowl is a total flavor bomb.
It’s spicy, nutty, crunchy, and packed with protein and veggies.
Perfect for a quick weeknight dinner when you want something that feels fresh and exciting but still cozy.
Let’s get into it!
What You’ll Need
- 1 block tempeh (8 oz), cut into small cubes
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 cup broccoli rice (or finely chopped broccoli florets)
- 1/2 cup cooked jasmine rice
- 2 tbsp chili crunch (we used Lao Gan Ma)
- 1 tbsp neutral oil (like avocado or canola)
- 2 soft-boiled eggs (optional)
- 2 green onions, sliced
- 1 tsp sesame seeds (optional garnish)
Why I Love This Recipe
I come back to this bowl again and again. It’s got all the textures I crave—crispy, saucy, fluffy, creamy.
Tempeh soaks up all the flavor and broccoli rice makes it feel light but filling.
I love how customizable it is. Add a jammy egg? Toss in some avocado? Go for it.
- Comes together in under 30 minutes
- Packs over 20g of plant protein per serving
- Super satisfying and meal-prep friendly
- Chili crunch brings that “wow” moment every time
Serves: 2
Total Time: 25 minutes
Why This Recipe Works (Quick Science)
Tempeh is fermented, so it holds marinades beautifully and crisps up fast. Broccoli rice cooks quickly and adds fiber. Chili crunch gives heat and umami thanks to crispy garlic, shallots, and chili flakes suspended in oil—so every bite hits hard.
Meal Plan Ideas
- Lunchbox Hero: Pack it with avocado slices and a drizzle of extra chili oil
- Meatless Monday Dinner: Serve with miso soup
- Leftover Remix: Toss leftovers into a wrap with shredded lettuce
- Double It: Make a big batch and store for quick weeknight bowls
Common Mistakes
- Not marinating the tempeh: A quick soak makes all the difference
- Overcrowding the pan: Tempeh needs space to crisp
- Skipping the rice mix: Straight broccoli rice can be watery—mix with real rice for texture
- Too much chili crunch: It’s spicy—start with a tablespoon and taste!
What to Serve Wit
- Miso soup
- Cucumber salad with rice vinegar and sesame
- Cold soba noodles on the side
- Pickled radish or kimchi for extra zing
Tools Required
- Sharp knife
- Cutting board
- Small mixing bowl
- Skillet or non-stick pan
- Spatula
- Medium pot (for eggs, optional)
- Fine strainer (for broccoli if steaming)
Substitutions & Variations
- Tempeh → Tofu or chickpeas
- Chili Crunch → Sriracha + crispy shallots
- Broccoli Rice → Cauliflower rice or more jasmine rice
- Soy Sauce → Coconut aminos or tamari
- Maple Syrup → Honey or agave
Make Ahead Tips
- Cook the rice and chop the broccoli ahead
- Marinate tempeh for up to 2 days in the fridge
- Soft-boil eggs and keep in fridge for 3 days
Instructions
Step 1: Marinate the Tempeh
Mix 2 tbsp soy sauce, 1 tbsp maple syrup, and 1 tsp sesame oil in a bowl. Add 8 oz cubed tempeh and toss. Let sit 10 minutes.
Step 2: Cook the Tempeh
Heat 1 tbsp neutral oil in a skillet over medium-high. Add marinated tempeh. Cook 3–4 minutes per side until crispy and golden.
Step 3: Cook the Broccoli Rice
In the same skillet, add 1 cup broccoli rice and 1/2 cup cooked jasmine rice. Stir and cook 2–3 minutes until heated and slightly browned.
Step 4: Assemble the Bowl
Spoon broccoli rice into bowls. Top with crispy tempeh. Drizzle with 2 tbsp chili crunch, add soft-boiled egg halves, and garnish with green onions and sesame seeds.
Leftovers & Storage
- Store leftovers in an airtight container for up to 3 days.
- Reheat in a skillet or microwave (add a splash of water).
- Don’t add chili crunch until serving—it loses texture when stored.
FAQ
Can I use frozen broccoli rice?
Yes, just thaw and squeeze out excess water before cooking.
Is tempeh supposed to taste bitter?
If it does, steam it for 5 minutes before marinating. It smooths the flavor.
Can I make it without rice?
Totally! Just double the broccoli rice or sub in quinoa.
Can I make it spicier?
Yep—add extra chili crunch or stir in red pepper flakes.
Ready to Bowl It Up?
This recipe is all about flavor + texture in a bowl. It’s fun, fast, and seriously satisfying.
If you give it a try, I’d love to hear what you think—drop a comment below with any questions or your own spin on it!