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Japanese Recipes
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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g



227 g


2 unit

Green Onions

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
Calories750 kcal
Fat23 g
Saturated Fat9 g
Carbohydrate98 g
Sugar17 g
Dietary Fiber10 g
Protein35 g
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.