Sweet Chili Tempeh with Veggies
This Sweet Chili Tempeh with Veggies bowl features crispy golden tempeh glazed in a sticky-sweet chili sauce, served with colorful stir-fried vegetables and your choice of rice or quinoa. It’s rich in plant protein, full of fiber, and has the perfect balance of heat, sweetness, and umami.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 2–3 bowls
Ingredients
For the Tempeh
1 (200 g / 7 oz) block tempeh, cut into bite-size cubes or strips
1 tbsp olive oil or sesame oil
1 tbsp soy sauce
½ tbsp maple syrup or honey
1 tsp cornstarch
For the Sweet Chili Sauce
2 tbsp sweet chili sauce
1 tbsp soy sauce
1 tsp rice vinegar or lemon juice
½ tsp ginger, grated
1 small garlic clove, minced
Optional: a few drops of sriracha
For the Veggies
1 cup broccoli florets
½ red bell pepper, sliced
½ yellow bell pepper, sliced
1 small carrot, julienned
½ cup snap peas or zucchini, sliced
1 tsp olive oil or sesame oil
Salt & pepper, to taste
For Serving
1½ cups cooked rice, quinoa, or brown rice
1 tsp toasted sesame seeds
1 tbsp green onions, chopped
Optional: lime wedges or fresh cilantro for garnish
Instructions
1. Prepare the Tempeh
Steam the tempeh (optional but recommended) for 5 minutes to remove bitterness.
In a bowl, toss tempeh with soy sauce, maple syrup, and cornstarch.
Heat oil in a skillet over medium-high heat.
Add tempeh and cook for 6–8 minutes, turning occasionally, until golden and crispy.
Remove from the pan and set aside.
2. Cook the Veggies
In the same pan, heat a drizzle of olive oil or sesame oil.
Add broccoli, bell peppers, carrot, and snap peas.
Stir-fry for 4–5 minutes, just until tender-crisp.
Season lightly with salt and pepper.
3. Add the Sauce
Whisk together sweet chili sauce, soy sauce, vinegar, ginger, and garlic.
Pour sauce into the pan with veggies, then add the cooked tempeh.
Stir to coat evenly and simmer for 1–2 minutes, until everything is glossy and heated through.
4. Assemble the Bowls
Add rice or quinoa to serving bowls.
Top with sweet chili tempeh and veggies.
Garnish with sesame seeds, green onions, and a squeeze of lime.
Chef’s Tips
For crispier tempeh, air-fry at 375°F (190°C) for 10–12 minutes before adding to sauce.
Want extra crunch? Sprinkle toasted cashews or peanuts on top.
Make your own sweet chili sauce by combining honey, vinegar, garlic, and chili flakes for a cleaner option.
Substitute tofu if you can’t find tempeh — same process, equally delicious!
Frequently Asked Questions
Q1: What’s tempeh, and how is it different from tofu?
Tempeh is a fermented soybean product that’s firmer, nuttier, and higher in protein and fiber than tofu — making it great for hearty bowls like this.
Q2: Can I make this ahead of time?
Yes! It keeps beautifully for up to 4 days in the fridge. Reheat in a pan with a splash of water to refresh the sauce.
Q3: Is this dish spicy?
Not necessarily — store-bought sweet chili sauce is mild. Add sriracha or chili flakes if you want more kick.
Nutritional Information
Calories: 460 kcal
Protein: 23 g
Carbs: 50 g
Fat: 18 g
Fiber: 8 g
Sugar: 12 g
Sodium: 600 mg