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Tempeh Teriyaki Bowl

Tempeh Teriyaki Bowl

with Zucchini and Coconut Rice

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A stir-fry is the perfect, speedy weeknight dinner to whip up after a long day. This one is jam-packed with vegetables that will nourish and satisfy any hungry crowd!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g



227 g


2 unit

Green Onion

¾ cup

Jasmine Rice

¼ cup

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

3 tbsp


1 tbsp



30 g


10 g


1 can

Coconut Milk

1 tbsp

Sesame Seeds


Not included in your delivery

3 tbsp


Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories750 kcal
Fat23 g
Saturated Fat9 g
Carbohydrate98 g
Sugar17 g
Dietary Fiber10 g
Protein35 g
Cholesterol0 mg
Sodium1305 mg
Utensilsarrow down iconarrow down icon
Measuring Cups
Measuring Spoons
Small Bowl
Garlic Press
Medium Pot
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!

Wash and dry all produce.* Mince or grate the garlic. Peel, then mince or grate 2 tsp ginger (dbl for 4 ppl). In a small bowl, whisk together the soy sauce, ginger, garlic, honey, cornstarch and 1/2 cup water (dbl for 4 ppl). Set aside. Cut the tempeh into 1/2-inch cubes. In a medium bowl, stir together 2 tbsp teriyaki sauce, sesame seeds and tempeh. Stir to coat and set aside.


In a medium pot, combine the coconut milk and 1 cup water (dbl for 4 ppl). Bring to a boil over high heat. Add the rice. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 10-12 min.


Slice the zucchini(s) in half lengthwise, then into 1/2-inch thick half-moons. Thinly slice the green onions.


Heat a large non-stick pan over medium-high heat. When the pan is hot, add 2 tbsp oil (dbl for 4 ppl), then the tempeh cubes. Pan-fry, turning occasionally, until golden-brown on all sides, 5-6 min. Transfer to a plate and set aside.


Add 1 tbsp oil (dbl for 4ppl) and zucchini to the same pan. Cook, stirring often, until tender-crisp, 3-4 min. Remove the pan from heat and add the remaining teriyaki sauce and tempeh cubes. Stir until the sauce is slightly thickened and the tempeh cubes are coated with the sauce, 1-2 min.


Fluff rice with a fork, then season with salt. Divide the coconut rice between bowls and top with the tempeh teriyaki. Drizzle over any remaining sauce in the pan. Sprinkle over the green onions.