Tofu gets all the attention in the plant-based world, but it is not for everyone. Some people just cannot get past the soft texture, no matter how much you press it or fry it. If you fall into that camp, we need to talk about tempeh.
This teriyaki tempeh and broccoli rice bowl is the gateway dinner. It is fast, it requires almost zero culinary skill, and it actually gives you something substantial to chew on.
Tempeh is basically tofu’s rugged older brother. It is made from whole fermented soybeans pressed into a firm block. It doesn’t wobble. It doesn’t fall apart when you look at it wrong. It has a slightly nutty, earthy flavor, and when you fry it up, it gets genuinely crispy edges.
If you have tried it before and thought it tasted a little bitter, do not write it off just yet. There is a very simple trick to fix that, and it takes about three extra minutes.
The steaming trick
Tempeh can have a slightly sharp, fermented edge to its flavor. Some people love it. I tolerate it, but I prefer it mellowed out.
If you want to soften the flavor, steam the tempeh before you pan fry it. You can set up a real steamer basket on the stove if you are feeling domestic, but honestly, the microwave works fine. Put the cubed tempeh in a bowl, add a splash of water, cover it loosely, and microwave it for two or three minutes.
This short blast of steam opens up the tempeh and draws out that bitter bite. It also makes the tempeh slightly softer on the inside, which creates a really nice contrast once you crisp up the outside in the skillet.
Getting a good glaze
You do not need to marinate tempeh for hours. Because it is so dense, a marinade doesn’t penetrate very far anyway. The better strategy is to handle it like a stir-fry meat.
Get your skillet hot. Use a decent amount of oil, and let the tempeh cubes sit undisturbed for a minute or two on each side so they actually brown. You want color. Color is flavor.
Only add the teriyaki sauce at the very end, and turn the heat down before you do. Most store-bought teriyaki sauces are loaded with sugar. If you dump sugary sauce into a ripping hot pan, it will instantly burn and turn into a scorched, bitter mess.
Turn the heat to low, pour the sauce over the crispy tempeh, and just stir it around for sixty seconds. The residual heat of the pan is enough to reduce the sauce until it forms a thick, sticky glaze that hugs every cube.
The problem with thick store-bought sauces
Some teriyaki sauces come out of the bottle looking like jelly. If your sauce is incredibly thick, it might not coat the tempeh evenly before it starts to scorch.
If you are dealing with a thick sauce, add one tablespoon of water to the skillet right before you pour the sauce in. The water thins the sauce just enough to let it bubble and coat the tempeh cubes without burning to the bottom of the pan. It will reduce back down to a sticky glaze in seconds.
What if I hate broccoli?
Broccoli is the classic pairing here, but you are not locked into it.
If broccoli is not your thing, swap it for green beans, snow peas, or sliced bell peppers. Snap peas are fantastic because they cook in two minutes and provide a really nice, sweet crunch against the salty, earthy tempeh. Just steam or pan-fry whatever vegetable you choose until it is tender but not mushy.
The bowl assembly
The rest of the bowl is just an exercise in assembly.
Use whatever rice you have on hand. Leftover rice from last night is perfect. Brown rice gives you a little more chew and fiber, but white rice provides that classic takeout vibe.
Steam the broccoli until it is bright green but still has a little snap. Nobody wants gray, mushy broccoli ruining their dinner. If you want to keep the whole meal to one pan, you can push the finished tempeh to the side of the skillet, add the broccoli and a tablespoon of water, cover it, and let it steam right there for a few minutes.
Sprinkle some sesame seeds on top. It makes you feel like you accomplished something fancy, even though you just squeezed sauce out of a bottle. It is a solid, filling weeknight meal that proves eating less meat does not have to be a complicated project.