Korean Tempeh Bowls with Broccoli, Brown Rice, & Sriracha Mayo


  • 1 cup of 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 of Smith's Farm 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


  1. Cook the rice according to package directions. Set aside.

For the tempeh:

  1. 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.
  2. 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:

  1. 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:

  1. 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:

  1. 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.

Thank you to Joanne Eats Well with Others for this recipe!