LunchDish

Sesame Tempeh Cucumber Rice Bowls

Name: Sesame Tempeh Cucumber Rice Bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz tempeh, cubed; 3 cups cooked jasmine rice; 1 english cucumber, sliced; 2 carrots, shredded; 3 scallions, sliced; 2 tbsp neutral oil; 2 tbsp tamari; 1 tbsp rice vinegar; 1 tbsp maple syrup; 1 tsp sesame oil; 1 tbsp sesame seeds; Kosher salt

Vegan rice bowls with crisp tempeh, cucumbers, carrots, tamari, rice vinegar, sesame oil, and scallions.

Author: ForkmadeUpdated: 10/4/2026No ratings yet

Ingredients

8 oz tempeh, cubed

3 cups cooked jasmine rice

1 english cucumber, sliced

2 carrots, shredded

3 scallions, sliced

2 tbsp neutral oil

2 tbsp tamari

1 tbsp rice vinegar

1 tbsp maple syrup

1 tsp sesame oil

1 tbsp sesame seeds

Kosher salt

Instructions

Step 1

Whisk the tamari, rice vinegar, maple syrup, sesame oil, and 1 tablespoon water.

Step 2

Brown the tempeh in neutral oil until crisp on several sides.

Step 3

Pour half the sauce over the tempeh and cook until glazed.

Step 4

Divide the rice among bowls and top with tempeh, cucumber, carrots, and scallions.

Step 5

Drizzle with the remaining sauce and sprinkle with sesame seeds.

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Average rating

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Servings

Timing

35 min

Meal type

Lunch

Recipe level

Dish

Visibility

public

Dietary tags

Dairy-freeEgg-freeGluten-freePeanut-freeVeganVegetarian