Tempeh & Broccoli Rice Bowl

This Tempeh & Broccoli Rice Bowl is my go-to when I want something fresh, filling, and fast.

It’s got crispy tempeh, tender broccoli, and fluffy rice—all coated in a sweet, savory sauce.

It comes together in about 30 minutes, and it’s one of those meals that feels comforting but still super clean.

What You’ll Need

• 1 block (8 oz) tempeh, cut into small cubes
• 2 cups broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 garlic clove, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon olive oil (for pan frying)
• 2 cups cooked jasmine or white rice
• Optional: sesame seeds, sliced green onion for garnish

Why I Love This Recipe

I started making this bowl when I needed something quick but satisfying after long workdays. It’s become a favorite because:

• The sauce is the perfect mix of sweet, salty, and tangy
• Tempeh crisps up beautifully and soaks up flavor
• Broccoli stays bright and crunchy
• You can meal prep it or throw it together last minute

It’s one of those meals where I don’t miss anything—it just hits every craving.

Serves: 2Total Time: 30 minutes

Pro Tips

• Steam or microwave the broccoli slightly before stir-frying to keep it bright green and tender
• Let the tempeh brown without stirring too often—it helps it get crispy
• Mix the sauce in a separate bowl before adding to the pan for even coating
• Leftover rice works best for bowls—just warm it up before serving
• Add sauce at the end so it doesn’t burn in the pan

Tools You’ll Need

• Cutting board
• Chef’s knife
• Non-stick skillet or pan
• Mixing bowls
• Measuring spoons
• Spatula or wooden spoon
• Microplane for ginger
• Rice cooker or pot for rice

Substitutions and Variations

• Tempeh → Use tofu or chickpeas if preferred
• Maple syrup → Swap with honey or agave
• Rice → Try quinoa or brown rice for extra fiber
• Broccoli → Sub with green beans, snap peas, or bell peppers
• Soy sauce → Use tamari for gluten-free

Make Ahead Tips

• Pre-cube your tempeh and refrigerate
• Cook rice in advance and reheat before serving
• Mix the sauce ahead of time and store in a jar

Recipe + Instructions

Step 1: Cube the Tempeh

Cut 1 block (8 oz) tempeh into small, even cubes.

Step 2: Mix the Sauce

In a small bowl, whisk together:

• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 garlic clove, minced
• 1 teaspoon grated fresh ginger

Step 3: Crisp the Tempeh

Heat 1 tablespoon olive oil in a pan over medium heat. Add the cubed tempeh and cook for 8–10 minutes, turning occasionally, until golden and crispy on all sides.

Step 4: Add Broccoli

Add 2 cups broccoli florets to the pan. Stir and cook for 3–4 minutes until tender but still bright green.

Step 5: Pour in the Sauce

Pour the sauce into the pan with tempeh and broccoli. Stir to coat everything evenly and cook for 1–2 minutes until thickened and glossy.

Step 6: Assemble the Bowl

Spoon 1 cup of cooked rice into each bowl. Top with saucy tempeh and broccoli. Garnish with sesame seeds and green onions if using.

Leftovers & Storage

• Store leftovers in an airtight container in the fridge for up to 3 days
• Reheat in a pan or microwave until warm
• Keep rice and topping separate for best texture when reheating

Why This Recipe Works (Quick Science)

• Tempeh is fermented, so it holds up well to pan-frying and absorbs flavor quickly
• Cornstarch helps thicken the sauce so it clings to each bite
• Browning the tempeh first adds flavor through the Maillard reaction (aka golden crispiness magic)

Macros (per serving)** (Approximate)**

• Calories: 420
• Protein: 22g
• Carbs: 42g
• Fat: 18g
• Fiber: 5g

Common Mistakes

• Not browning the tempeh enough—undercooked tempeh can taste bitter
• Adding sauce too early—it can burn before thickening
• Overcooking the broccoli—it turns mushy fast
• Not stirring the sauce ingredients well—cornstarch clumps

What to Serve With

• A side of miso soup
• Steamed edamame
• Cucumber salad with rice vinegar
• Pickled ginger or kimchi

FAQ

Can I use frozen broccoli?
Yes—just thaw it first so it doesn’t water down the stir-fry.

What’s a good gluten-free sub for soy sauce?
Tamari is your best bet.

Can I make this spicy?
Absolutely. Add red pepper flakes or a dash of sriracha to the sauce.

How do I cook jasmine rice?
Use a 1:1.5 rice-to-water ratio, bring to a boil, cover, and simmer 15 minutes. Let it sit for 5 more before fluffing.

Final Thoughts

This Tempeh & Broccoli Rice Bowl is fast, full of flavor, and easy to customize. It’s a weeknight win. Give it a try, then leave a comment and tell me how it turned out—or ask if you got stuck anywhere. I’ve got your back!