Sticky Ginger Tempeh Bowl

Getting adequate protein is something that we all need to be mindful of, plant-based or not, and this delicious bowl makes it so easy! It's one for the whole family to enjoy and even goes great for lunch the next day.


  • 2 tablespoons tamari
  • 1 tablespoon maple syrup
  • 1-inch ginger, grated
  • 1 garlic clove, grated
  • ½ long red chill, deseeded and thinly sliced
  • 1 x 10 oz (300g) block of organic fermented tempeh (note below)
  • 1 teaspoon sesame oil
  • Extra virgin olive oil, for cooking
  • Pinch of unrefined sea salt and pepper
  • ½ cup organic basmati rice, uncooked
  • 1 cup water

To serve

  • 1 scallion, sliced
  • 1 lime
  • Extra greens like broccolini


  1. In a saucepan over medium heat, add tamari, maple syrup, ginger, garlic, and chili. Stir until the sauce becomes slightly sticky and then take off the heat.
  2. In a bowl, crumble the tempeh and drizzle with sesame oil. In a frying pan, fry the tempeh in olive oil over medium heat for 10 minutes, or until golden brown.
  3. Once the tempeh has cooked, add to the sticky sauce and coat.
  4. To cook the rice, in a medium saucepan with a tight-fitting lid, combine rice with water and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 20 minutes. (Do not lift the lid or stir). Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and serve.
  5. In a bowl, add half of the rice, half of the tempeh, and serve with sliced scallion and a squeeze of lime. Store the remaining rice and tempeh in the fridge for tomorrow's lunch.

Note: We recommended choosing organic fermented tempeh or soy to receive the best health benefits for your body.

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