Crispy Miso-Glazed Tempeh Bento Bowl

Name: Crispy Miso-Glazed Tempeh Bento Bowl
Total time: 35 min
Yield: 2 serving(s)
Ingredients: 8 oz tempeh (cut into 1/2 inch slices); 2 tbsp white miso paste (preferably kosher-certified); 1 tbsp mirin (sweet rice wine, kosher); 1 tbsp soy sauce (tamari for gluten-free) (kosher); 1 tbsp maple syrup (pure maple syrup); 2 tbsp neutral oil (vegetable or avocado) (for frying); 1 cup jasmine rice (uncooked); 1.25 cup water (for cooking rice); 2 cups baby spinach (fresh); 1 tsp sesame oil (for sautéing greens); 2 tbsp rice vinegar (for quick pickling vegetables); 1 medium carrot (julienned); 0.5 medium cucumber (thinly sliced); 1 tsp toasted sesame seeds (for garnish)

A vibrant Japanese-inspired bento bowl featuring crispy pan-fried tempeh glazed with savory miso sauce, served over steamed jasmine rice with pickled vegetables and sautéed greens. A fresh, kosher, plant-based lunch option with umami depth and satisfying textures.

Servings

Total time

35 min

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Steps

1
Rinse jasmine rice under cold water until water runs clear. Combine rice and water in a pot, bring to a boil, then reduce heat to low, cover and simmer for 15 minutes or until water is absorbed. Remove from heat and let rest covered for 5 minutes.
2
Meanwhile, prepare the miso glaze by whisking together white miso paste, mirin, soy sauce, and maple syrup in a small bowl until smooth.
3
Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Add tempeh slices and pan-fry 4-5 minutes per side until golden brown and crispy. Remove tempeh and set aside.
4
Add the miso glaze to the hot pan and cook for 1-2 minutes until slightly thickened, stirring constantly. Return tempeh slices to the pan and coat evenly with the glaze. Remove from heat.
5
In another skillet, heat sesame oil over medium heat. Add baby spinach and sauté for 2-3 minutes until wilted. Remove from heat.
6
Quick-pickle the carrots and cucumber by tossing them with rice vinegar and letting sit for at least 10 minutes.
7
To assemble, divide steamed rice between two bowls. Arrange glazed tempeh, sautéed spinach, and pickled vegetables on top. Sprinkle with toasted sesame seeds and serve warm.

Tips from the Chef

Ensure tempeh is sliced evenly for consistent cooking and crispiness.
If you prefer a spicier kick, add a pinch of crushed red pepper flakes to the miso glaze.
Use a well-seasoned non-stick pan or cast iron skillet to prevent tempeh from sticking during frying.
Quick pickling the vegetables adds a refreshing tang that balances the savory tempeh glaze.
This dish is easily made gluten-free by using tamari instead of regular soy sauce and verifying the miso paste is gluten-free.
Leftover glazed tempeh can be stored in an airtight container in the fridge for up to 3 days and reheated gently.