Teriyaki Baked Tempeh & Broccoli Florets Bowl
Baked teriyaki tempeh with steamed broccoli and short-grain rice.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Makes
- 4 bowls
- Protein
- ~22 gestimate per serving
Baking tempeh in a dish of teriyaki sauce lets it soak up flavor as it cooks, a little like a braise. Steaming the tempeh first removes its slight bitterness.
Why this recipe works
Baking in the sauce lets the tempeh absorb flavor, and the sauce reduces into a glaze.
Ingredient notes
About 22 grams of protein per bowl (an estimate). Use tamari for gluten-free.
Common mistakes
- Skipping the steaming.
- Over-baking until the glaze burns.
What to serve with it
Scallions or chili flakes.
Meal prep
Keeps 4 days.
More bowls like this
Cooking tips
Turn the tempeh halfway so both sides glaze. Spoon the remaining glaze over the rice.
Swaps and variations
Use tofu. Use brown rice.
Storing and reheating
Refrigerate within 2 hours for up to 4 days.
Recipe
Teriyaki Baked Tempeh & Broccoli Florets Bowl
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Makes
- 4 bowls
- Protein
- ~22 g
Ingredients
You’ll need: baking dish; steamer basket; medium saucepan with lid
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 15 minutes; rest 10 minutes.
-
Steam the tempeh 10 minutes.
-
Heat the oven to 400°F (200°C). Whisk the soy sauce, maple syrup, vinegar, ginger, garlic and sesame oil in a baking dish. Add the tempeh and turn to coat.
-
Bake 20 to 25 minutes, turning once, until the sauce is mostly absorbed and sticky.
-
Steam the broccoli 4 to 5 minutes until bright green.
-
Divide rice, tempeh and broccoli among 4 bowls and sprinkle with sesame seeds.
Questions
Can I marinate overnight?
Yes; it absorbs even more flavor.
Is tempeh gluten-free?
Plain soy tempeh usually is; check labels.
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