Go Back
–+ servings
Print Add to Collection

Miso Maple Tempeh with Soupy Scallion Rice

Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 People

Ingredients

For the bowls:

  • 2 tbsp olive oil
  • 1 bunch scallions, thinly sliced, divided reserve ½ cup green parts for garnish
  • ¾ tsp kosher salt, divided
  • 1 tsp ground ginger or 1 tbsp grated ginger
  • 1 cup short grain brown rice
  • 1 tbsp soy sauce or tamari
  • 3 cups water
  • 1 tbsp rice vinegar
  • 1 large cucumber, peeled, halved lengthwise, thinly sliced
  • Lime wedges
  • Sesame seeds (optional)

For the tempeh:

  • 1/4 cup tamari or soy sauce
  • 2 tbsp mellow white miso paste
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced or crushed
  • ¼ tsp red pepper flakes (optional)
  • 1 package tempeh, cut into ¼-inch thick strips
  • Note: I highly recommend doubling the rice if you're like me and either like to have extra on hand for bowls or just eat larger quantities.
  • This whole recipe pairs well with this week's roasted broccoli salad.

Items you can prep ahead (optional)

  • Prep 1 bunch scallions
  • Make scallion rice
  • Make tempeh marinade + marinate tempeh
  • Bake tempeh

Instructions

  • Preheat the oven to 375F and line a baking sheet with parchment.
  • In a medium pot over medium heat, add the oil, scallions, and ¼ teaspoon salt and cook, stirring occasionally until softened, about 3 minutes. Stir in the brown rice, remaining ½ teaspoon salt, ginger, soy sauce, and water. Bring to a boil, then reduce heat to medium-low and simmer rapidly, covered, for 30 minutes or until cooked through (there will still be water in there!).
  • Remove the lid and simmer rapidly until it’s a thick soupy consistency (you want it to be a little bit brothy, kind of like risotto), about 5-10 minutes. Remove from heat and stir in the rice vinegar.
  • In a medium bowl, add the tamari or soy sauce and miso and use a fork to mash and mix the miso into the soy sauce so that it dissolves. Stir in the maple syrup, rice vinegar, garlic and red pepper flakes. Add the tempeh and toss gently to coat. Let it marinate for at least 20 minutes.
  • Transfer the marinated tempeh to the baking sheet, reserving as much marinade as you can, and spread in an even layer so they aren’t touching. Bake for 10-15 minutes, or until caramelized.
  • Serve the warm rice with tempeh and cucumbers. Drizzle the tempeh with the remaining marinade and sprinkle the reserved green scallions all over (or any other fresh herb). Squeeze the lime over the cucumbers and sprinkle everything with sesame seeds (if using).

Notes

Substitutions:

  • Easily substitute the tempeh with tofu.
  • If you don’t like tempeh or tofu, substitute with 1 - 1 ½ lbs chicken thighs.
  • You could simply serve this with plain rice if that’s easier for you. If you do that, drizzle the reserved marinade over or mix it into the rice.
  • Serve with this week’s roasted broccoli salad or a side of roasted veggies.

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Leftover rice: in the fridge for up to 5 days or freeze for up to 1 month (I like freezing extra in individual portions).
    • Leftover tempeh: in the fridge for up to 7 days

Leftovers + Repurposing:

  • Warm up the rice and tempeh. Top the tempeh with the reserved marinade and serve with cucumbers, lots of herbs, and a squeeze of lime.
  • Use leftover rice as a base for bowls.
  • Add leftover tempeh to salads or bowls.
  • Drizzle leftover marinade over meats, bowls, or roasted veggies or use again as a marinade.