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Korean tempeh bowls with broccoli and brown rice are savory and spicy. A quick and easy meal that is perfect for weekday lunches or weeknight dinners.
You know what I think about sometimes?
What my husband would be eating in life had he never met me.
Definitely not tempeh, probably not tofu, and I’m not even convinced he would have any concrete sense of what kale is. Basically, he would be an entirely different person and his diet would probably be made up entirely of microwaved hot dogs and PB&J (on WHITE BREAD, no less).
It’s amazing how one small thing can change the entire trajectory of your life.
Maybe you’re also the kind of person who’s never tried tempeh, has no idea what tempeh is, and really thinks I’m speaking in tongues when I talk about tempeh.
That’s who my husband was. Now he eats tempeh and likes tempeh, and it’s mostly due to these Korean tempeh bowls.
They’re a play on Korean bulgogi bowls, but vegetarian (and almost vegan if you use egg- and dairy-free mayonnaise for the sriracha mayo) with tempeh used in place of the traditional beef strips. Tempeh on its own is generally bit bitter, but after marinading in the sweet and salty dressing used here, it loses that bitter edge, tenderizes, and takes on the flavors of the sauce. It’s served with a simple veggie stir fry atop a bed of brown rice and then drizzled with a spicy sriracha mayo that I honestly can’t help myself from making on a weekly basis because I want to pour it over everything.
Korean Tempeh Bowls with Broccoli, Brown Rice, and Sriracha Mayo
Korean tempeh bowls with broccoli and brown rice are savory and spicy. A quick and easy meal that is perfect for weekday lunches or weeknight dinners.
Yield: 4 servings
Ingredients
- 1 cup brown rice
For the tempeh
- 8 oz tempeh, cut into ¾-inch cubes
- ¼ cup tamari
- 3 tbsp rice vinegar
- 2 tbsp mirin
- 1½ tbsp sesame oil
- 1 tbsp sugar
- 4 cloves garlic, minced
- 1 tbsp minced ginger
- 1-2 tsp red pepper flakes
- 1 tbsp grapeseed oil
For the vegetables
- 1½ tsp grapeseed oil
- 2 large carrots, cut into matchsticks
- 2 small zucchini, cut into matchsticks
- 12 oz broccoli, cut into bite-sized florets
- 2 tbsp toasted sesame seeds
For the sriracha mayo
- ⅓ cup mayonnaise
- 1 tbsp rice vinegar
- 2 tbsp sriracha
- 1 garlic clove, grated
- 2 tsp tamari
Instructions
- Cook the rice according to package directions. Set aside.
For the tempeh
- Place the tempeh cubes in a shallow glass bowl in a single layer, if possible. Whisk together the tamari, vinegar, mirin, sesame oil, sugar, garlic, ginger, and red pepper flakes in a separate small bowl. Pour over the tempeh and stir so that it gets evenly coated. Cover and let sit for 20-30 minutes.
- Heat the grapeseed oil in a large wok or nonstick skillet over medium heat. Place the tempeh cubes in the pan, leaving as much marinade as possible in the bowl. Cook for 7-8 minutes, until browned on all sides. Transfer to a plate while you prepare the vegetables.
For the vegetables
- Heat the oil in the same skillet that you used to cook the tempeh. Add the carrots, zucchini, and broccoli to the pan. Cook, stirring frequently, for 3 minutes, or until the broccoli and carrots are starting to become tender. Reduce the heat to low and pour in the reserved marinade from the tempeh. Allow to cook for 3-5 minutes, or until the broccoli is crisp-tender.
For the sriracha mayo
- Combine all of the ingredients in a small bowl and whisk to combine. Season to taste. Store in the refrigerator for up to 1 week.
For the bowls
- Divide the rice evenly among four bowls. Top each with a quarter of the tempeh and vegetables. Sprinkle with the sesame seeds and drizzle with the sriracha mayo. Serve warm.
Notes
Recipe from Power Plates
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5 Responses to Korean Tempeh Bowls with Broccoli, Brown Rice, and Sriracha Mayo
Kate says:Thursday, September 6th, 2018 at 1:52 pm
My husband is likewise blessed like yours to have me to introduce him to tempeh!
Reply
- Pam says:
Thursday, September 6th, 2018 at 7:57 pm
I think it looks amazing, but then again, I love anything with sriracha mayo!
Reply
- Jennifer Lynn Daley says:
Sunday, April 14th, 2019 at 10:53 am
So what exactly is tempeh? Did I miss the definition?
The dish looks Amazing, but I need to know what I’m eating lolReply
- joanne says:
Monday, April 15th, 2019 at 6:56 am
Tempeh is a fermented soybean product. You can usually find it in the refrigerated section with the tofu! I usually by the Lightlife brand.
Reply
- Shannon says:
Tuesday, February 15th, 2022 at 7:47 pm
This recipe is so delicious!! It has become a regular in our dinner routine. I’ve used all sorts of vegetable combinations depending on what I have on hand and all are tasty. Tonight we added in asparagus. My husband loves the sriracha mayo too! Thanks so much for the recipe!
Reply
joanne 
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