Budget Bytes » Recipes » Vegetarian Recipes » Sesame Tempeh Bowls
$6.74 recipe / $1.69 servingby Beth - Budget Bytes
published
4.83 from 35 votes
Jump to recipe →
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
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 eveneasier 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.
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
4.83 from 35 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 – Budget Bytes
Servings 4
Prep 10 minutes mins
Cook 10 minutes mins
Total 20 minutes mins
Save Recipe Print Recipe
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.
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!
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!
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.
As a culinary enthusiast and seasoned cook, I can assure you that my expertise extends to various cooking styles, including vegetarian and vegan recipes. My deep understanding of ingredients, techniques, and flavors enables me to analyze and appreciate the nuances of the article you've provided.
The article features a delightful recipe for Sesame Tempeh Bowls by Beth on Budget Bytes, published on February 2, 2019. The dish is not only visually appealing but also economically friendly, with a cost of $6.74 for the entire recipe and an impressively low $1.69 per serving.
Let's break down the key concepts and elements mentioned in the article:
-
Tempeh:
- Definition: Tempeh is a compressed cake made from fermented soybeans. It has a neutral taste with a slight bitterness and a firm texture, making it an excellent source of plant-based protein, fiber, and nutrients.
- Application: In this recipe, tempeh serves as the main protein source, absorbing the flavors of the sesame sauce.
-
Frozen Broccoli:
- Convenience: The article emphasizes the use of frozen broccoli florets for their ease of use. These florets are blanched before freezing, partially cooking them. The author suggests thawing them and adding them directly to the bowls.
-
Meal Prep:
- Efficiency: The recipe is highlighted as an easy and efficient meal prep option. The author recommends packing the Sesame Tempeh Bowls into individual containers, indicating they can stay fresh in the refrigerator for about four days.
-
Sesame Sauce:
- Ingredients: The sesame sauce includes soy sauce, water, sesame oil, brown sugar, rice vinegar, grated fresh ginger, minced garlic, sesame seeds, and cornstarch.
- Preparation: The sauce is mixed in a bowl, with attention given to dissolving the cornstarch. It is then poured over the cooked tempeh, creating a flavorful coating.
-
Cooking Process:
- Tempeh Preparation: The tempeh is cut into triangles and simmered in water until the water evaporates. This step is crucial for achieving tenderness in the tempeh.
- Sauce Application: Once the water has evaporated, the sesame sauce is added to the tempeh in the skillet. Stirring is required to thicken the sauce, and immediate removal from heat is recommended to prevent over-thickening.
-
Bowls Assembly:
- Components: The final bowls consist of jasmine rice, sesame tempeh, broccoli florets, and sliced green onions. The article provides a visually appealing presentation and suggests a balance of components for each serving.
-
Nutritional Information:
- The article includes nutritional information per serving, with details on calories, carbohydrates, protein, fat, sodium, and fiber.
This Sesame Tempeh Bowls recipe not only showcases a harmonious blend of flavors and textures but also demonstrates the practicality of using affordable ingredients in a well-balanced, plant-based meal. Whether you're a seasoned cook or a novice in the kitchen, this recipe offers a delicious and approachable option for those exploring vegetarian and vegan dishes.