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Sriracha Tempeh Teriyaki Bowl

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A bold and savory vegan bowl packed with protein-rich tempeh glazed in a sweet and spicy teriyaki-sriracha sauce. Paired with stir-fried broccoli, shredded carrots, and fluffy rice, this plant-powered meal is vibrant, nourishing, and full of umami goodness.

Ingredients

Units Scale
  • 1 block (8 oz) tempeh, sliced into thin triangles or cubes
  • 1 tbsp sesame oil
  • 2 cups broccoli florets
  • 1 carrot, julienned
  • 2 cups cooked rice (white, brown, or jasmine)
  • 1 tbsp sesame seeds (for garnish)
  • 2 green onions, sliced (optional for topping)
  • For the Teriyaki-Sriracha Sauce:
  • 3 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp maple syrup or agave
  • 1 tbsp rice vinegar
  • 1–2 tsp sriracha (adjust to heat preference)
  • 1 garlic clove, minced
  • 1/2 tsp grated fresh ginger
  • 1 tsp cornstarch mixed with 1 tbsp water (slurry)

Instructions

  1. In a small bowl, whisk together the sauce ingredients and set aside.
  2. Heat sesame oil in a skillet over medium heat. Add tempeh and cook until golden and crisp on both sides, about 4–5 minutes.
  3. Add the broccoli florets to the pan with a splash of water. Cover and steam for 2–3 minutes until tender-crisp.
  4. Pour the sauce over the tempeh and broccoli. Stir and simmer for 2–3 minutes until the sauce thickens and coats everything evenly.
  5. Serve the teriyaki tempeh and broccoli over a bed of cooked rice.
  6. Top with shredded carrots, sesame seeds, and green onions if desired.

Notes

  • For a spicier kick, adjust the amount of sriracha according to your preference.
  • Feel free to substitute the rice with quinoa or another grain for added texture and nutrition.
  • If you’re following a gluten-free diet, ensure you’re using tamari instead of soy sauce.

Nutrition

Find it online: https://yumfoodusa.com/sriracha-tempeh-teriyaki-bowl/