Sesame Tempeh Bowls

Name: Sesame Tempeh Bowls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/4 cup soy sauce ($0.24); 2 Tbsp water ($0.00); 1 Tbsp sesame oil ($0.33); 3 Tbsp brown sugar ($0.12); 1 Tbsp rice vinegar ($0.12); 1 tsp grated fresh ginger ($0.10); 2 cloves garlic, minced ($0.16); 1 Tbsp sesame seeds ($0.08); 1/2 Tbsp cornstarch ($0.2); 8 oz. tempeh ($2.50); 2 green onions, sliced ($0.11); 4 cups cooked jasmine rice* ($0.70); 1 lb. frozen broccoli florets ($2.26)

$6.74 recipe / $1.69 serving

by Beth Moncel

published Feb 2, 2019

4.63 from 40 votes

Pin Recipe Jump to recipe →

All recipes are rigorously tested in our Nashville test kitchen to ensure they are easy, affordable, and delicious.

It’s only been two days since the Vegetarian Challenge ended, but my stomach is already like, “Whoa girl, take it easy. I thought I told you before not to change things up so suddenly!” Fair enough, stomach. Here is some high-fiber bean-filled goodness to make it up to you. I saw that tempeh was on sale today, so I took the opportunity to make this recipe for Sesame Tempeh Bowls that I’ve had waiting in the wings.

This is basically the same recipe as my Easy Sesame Chicken, but it’s even easier because I didn’t bother coating the tempeh in any sort of egg wash. Just a quick simmer in water to plump it up, then the sauce goes in, and you’re DONE. If you’re looking for the easiest of easy meal preps, this is it.

Two plates with Sesame Tempeh, rice, and broccoli, next to a colorful napkin

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

What is Tempeh?

Tempeh is a compressed cake of fermented soy beans. It sounds a little weird, but I promise it’s awesome. It has a fairly neutral taste (a slight bitterness, if anything) and it absorbs the flavor of whatever sauce you pour over top. It’s a fantastic source of plant-based protein, fiber, and other nutrients, and has a much more firm texture than tofu. Because it is more firm, I find it works better than tofu for stir fry.

Frozen Broccoli is My Friend

I used frozen broccoli florets for these bowls because they’re just so easy. I simply let them thaw and add them to the bowls. Frozen broccoli is blanched before freezing, so they’re already partially cooked. They’ll finish cooking when I reheat my meal prep. If you prefer to use fresh, simply steam or boil them for a few minutes, or just until al dente.

Meal Prep It!

I packed my Tempeh Sesame Bowls into individual containers so I could eat them over the next few days. The bowls will stay good in your refrigerator for about four days.

Sesame Tempeh Bowls

4.63 from 40 votes

These Sesame Tempeh Bowls are a great vegan alternative to sesame chicken and only take about 20 minutes to make. An easy fast vegan meal prep!

Author: Beth Moncel

Sesame Tempeh Bowls being eaten with chopsticks

Servings 4

Prep 10

Cook 10

Total 20

Save Recipe Print Recipe Read the reviews

Ingredients

1/4 cup soy sauce ($0.24)
2 Tbsp water ($0.00)
1 Tbsp sesame oil ($0.33)
3 Tbsp brown sugar ($0.12)
1 Tbsp rice vinegar ($0.12)
1 tsp grated fresh ginger ($0.10)
2 cloves garlic, minced ($0.16)
1 Tbsp sesame seeds ($0.08)
1/2 Tbsp cornstarch ($0.2)
8 oz. tempeh ($2.50)
2 green onions, sliced ($0.11)
4 cups cooked jasmine rice* ($0.70)
1 lb. frozen broccoli florets ($2.26)

Instructions

Begin by mixing together the sesame sauce. In a medium bowl, stir together the soy sauce, 2 Tbsp water, sesame oil, brown sugar, rice vinegar, grated ginger, minced garlic, sesame seeds, and cornstarch until the cornstarch is dissolved. Set the sauce aside.
Cut the brick of tempeh into 8 squares, then cut each square diagonally into a triangle. Turn each triangle on its side and slice it in half so you have two thinner triangles. To achieve the proper tempeh to sauce ratio, you don’t want thick pieces.
Place the tempeh in a large skillet and add 1/2 cup water. Place the skillet over medium-high heat and let the tempeh simmer until all of the water evaporates (about 5-8 minutes). Flip the tempeh a couple times as it simmers.
Once the water has evaporated, turn the heat down to medium and pour in the sesame sauce. The skillet will still be quite hot, so the sauce may begin to thicken immediately. Stir the tempeh in the sauce until the sauce has thickened (1-2 minutes), then remove it from the heat immediately to prevent further evaporation and thickening.
To build the bowls, place one cup of rice in each dish, top with 1/4 of the sesame tempeh, 1/4 of the broccoli florets, and a sprinkle of green onion.

See how we calculate recipe costs here.

Equipment

Chef’s Knife
White Cutting Boards
Nonstick Fry Pans
Pyrex Glass Meal Prep

Notes

*You can sub brown rice or plain white rice if desired.

Nutrition

Serving: 1ServingCalories: 441.63kcalCarbohydrates: 68.25gProtein: 20.83gFat: 11.18gSodium: 909.33mgFiber: 5.03g

Read our full nutrition disclaimer here.

Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

How to Make Sesame Tempeh Bowls – Step by Step Photos

Begin by making the sesame sauce. In a medium bowl stir together 1/4 cup soy sauce, 2 Tbsp water, 1 Tbsp sesame oil, 3 Tbsp brown sugar, 1 Tbsp rice vinegar, about 1 tsp grated fresh ginger, 2 cloves of garlic (minced), 1 Tbsp sesame seeds, and 1/2 Tbsp cornstarch. Stir them together until the cornstarch is dissolved, then set the sauce aside.

Cut the brick of tempeh into 8 squares, then cut each square diagonally into triangles…

Then turn each triangle on its side and slice it in half to make two thinner triangles. You want thin pieces to get the sauce to tempeh ratio right.

Place the tempeh in a large skillet and add 1/2 cup water. Place the skillet over medium-high heat and let the tempeh simmer until all of the water is evaporated (about 5-8 minutes). Flip the tempeh a couple of times as it simmers. Simmering the tempeh makes it a bit more tender.

Once the tempeh has simmered and all of the water has evaporated, turn the heat down to medium and add the sesame sauce.

The sesame sauce will begin to thicken as it heats, so stir the tempeh in the sauce for 1-2 minutes, or just until thickened. Remove the skillet from the heat as soon as it has thickened or else the water will continue to evaporate and the sauce will become too thick.

Now you have delicious sesame tempeh that only took about 10 minutes!

Sesame Tempeh Bowls with rice and broccoli, and a colorful napkin

To build the bowls place one cup cooked rice in each dish and top with 1/4 of the sesame tempeh and the sauce. Add 1/4 of the broccoli florets on the side, and sprinkle a few sliced green onions over top. Finished!

Four glass meal prep containers full of Sesame Tempeh Bowls

I packed mine up in meal prep containers for the week! You can find these Pyrex 3-cup Rectangle Glass Meal Prep Containers in my Amazon Shop.

Posted in: Asian Inspired Recipes, Bowl Meals, Budget Friendly Meal Prep, Dairy Free Recipes, Egg Free Recipes, Globally Inspired Recipes, Main Dish Recipes, Recipes, Recipes under $10, Southeast Asian, Under $3 per serving, Vegan Recipes, Vegetarian Meal Prep Recipes, Vegetarian Recipes

Beth MoncelI’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.More About Beth

Sesame Tempeh Bowls

What is Tempeh?

Frozen Broccoli is My Friend

Meal Prep It!