Marinated Sesame Peanut Tempeh Bowl | CookOS

Marinated Sesame Peanut Tempeh

Name: Marinated Sesame Peanut Tempeh Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 block/package of tempeh (8 ounces); 1 cup cooked rice; 1 cup chopped broccoli; 1/4 cup chopped scallions for garnish; Optional: 1/2 avocado; 2 cloves garlic (finely minced); 1 tablespoon toasted sesame oil; 1/4 cup low sodium tamari or soy sauce; 2 tablespoons maple syrup; 2 tablespoons vegetable broth; 2 tablespoons peanut butter; Juice from 1/2 lime; 1/2 teaspoon red pepper flakes

Marinated sesame peanut tempeh is a crispy, protein-packed vegan bowl made with a simple sesame-peanut sauce, cooked in under 30 minutes and naturally gluten-free. It's ideal for quick weeknight dinners and meal prep.

🌍Asian 🥗Vegan 🥗Gluten-Free 🏷️Marinated tempeh 🏷️Tempeh 🏷️Tempeh recipe Tempeh stir fry

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Total

25 min

Servings

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Eatwithclarity · by Claire Cary

Ingredients

1 block/package of tempeh (8 ounces)
1 cup cooked rice
1 cup chopped broccoli
1/4 cup chopped scallions for garnish
Optional: 1/2 avocadooptional
2 cloves garlic (finely minced)
1 tablespoon toasted sesame oil
1/4 cup low sodium tamari or soy sauce
2 tablespoons maple syrup
2 tablespoons vegetable broth
2 tablespoons peanut butter
Juice from 1/2 lime
1/2 teaspoon red pepper flakes

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Instructions

1
Whisk together all of the ingredients for the sauce.
2
Cut the tempeh into squares, cut each square into triangles.
3
Add the tempeh to a bowl and coat with half of the sauce. Let sit for about 15 minutes to marinate. Toss it halfway through to ensure the sauce is coating every side.
4
While the tempeh is marinating, steam the broccoli and prepare the rice. I like to use a rice cooker and steamer basket for the broccoli to make life easier.
5
Once the tempeh is finished marinating, heat a medium pan with 1-2 tbsp of oil over low/medium heat and add the tempeh in.
6
Let simmer until the sauce starts to darken, then add in half of the other half of the sauce (save the other bit for drizzling on top of the bowls).
7
Simmer for about 5 minutes to allow the tempeh to absorb the flavor. Flip halfway to ensure it is evenly cooked.
8
Assemble the bowls with a bed of rice and top with the tempeh, broccoli and an extra drizzle of the peanut sauce.

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Tips & Notes

Pro tips

Press tempeh between paper towels before marinating to remove excess moisture and help it absorb the sauce faster.
Don't skip the toasted sesame oil—it's essential for authentic flavor; untoasted oil tastes flat and grassy.
Let the tempeh sit in the marinade for at least 15 minutes before sautéing so the flavors penetrate.
Use high heat and avoid stirring constantly while sautéing; let the pieces sit undisturbed for 3–4 minutes per side to develop a crispy crust.

Substitutions

Low-sodium tamari → regular soy sauce (adds sodium; not gluten-free unless tamari)
Maple syrup → agave nectar or coconut sugar (1:1 ratio; slightly different sweetness profile)
Vegetable broth → water (thins sauce slightly; add 1 teaspoon more tamari for depth)
Toasted sesame oil → neutral oil + few drops regular sesame oil (less authentic but functional)

Storage & make-ahead

Store leftovers in an airtight container for up to 4 days; reheat gently in a skillet or microwave. Prepare the marinade up to 2 days ahead.

Common Questions

Can I make this recipe without tempeh?

Yes. Substitute with extra-firm tofu (pressed first), seitan, or chickpeas. Adjust cooking time for tofu (less time needed) or chickpeas (slightly longer for crisping).