Tempeh steams for 10 minutes first, which is the step most people skip, and it is exactly what opens the grains so the tamari, sriracha, and ginger marinade soaks all the way through instead of sitting on the surface. Sesame oil goes into the skillet next, the onion softens for 3 minutes, the marinated tempeh follows, then the whole package of vegetable slaw cooks down for 5 minutes until tender but still crisp. 20g protein, 30 minutes, one pan. Best eaten fresh the same day, but reheats in a skillet over medium heat if needed.
Ingredient Breakdown
- 12 ounces tempeh
- 3 tablespoons reduced-sodium tamari (or coconut aminos for soy-free option)
- 2 tablespoons rice wine vinegar
- 1 tablespoon sriracha
- 1 teaspoon coconut sugar (or pure maple syrup)
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- 2 tablespoons sesame oil
- 1 cup finely chopped onion
- 10 ounces vegetable slaw
- 1 bunch green onions (finely chopped)
- 1 tablespoon sesame seeds (for topping)
The tamari adds that umami kick, making the whole dish taste much more rich and layered than it would otherwise.
The Method
- Fill the bottom of a large skillet with about a 1/2-inch of water and bring to a low boil.
- Turn off the heat, add the block of tempeh, cover, and allow to steam for 10 minutes.
- Meanwhile, prepare the marinade. In a large bowl, whisk together the tamari, rice wine vinegar, sriracha, coconut sugar, garlic powder, and ground ginger. Set aside.
- Once the tempeh is done steaming, transfer it to a cutting board to cool. Using your fingers, crumble the tempeh into the bowl with the marinade. Stir until the tempeh absorbs all the marinade.
- In the large skillet, warm 2 tablespoons of sesame oil over medium heat. Add the finely chopped onion and cook for about 3 minutes until translucent.
- Add the marinated tempeh to the skillet and stir to combine. Cook for another 2 minutes.
- To the skillet, add the entire package of slaw. Stir as it cooks for about 5 minutes. You can cook it shorter or longer depending on how crisp or soft you prefer the vegetables.
- Serve warm, topped with green onions and sesame seeds.
Total time is roughly 30 minutes. You can tell it’s done when the slaw has softened but retains some texture.
Timing & Temperature
- Steam tempeh: 10 minutes at low heat | steam fills the pot.
- Sauté onion: 3 minutes at medium heat | onion becomes translucent.
- Cook tempeh: 2 minutes at medium heat | tempeh heats through and absorbs flavors.
- Cook slaw: 5 minutes at medium heat | vegetables should be tender but still crisp.
Total: 30 minutes.
The biggest timing mistake is undercooking the slaw; it should be added long enough to become tender but still retain some crunch.
Where People Get Stuck
- MISTAKE: Not steaming the tempeh before marinating.
- RESULT: The tempeh remains tough and doesn’t absorb the marinade.
- FIX: Always steam it first for optimal absorption.
- SIGNAL: It should feel tender when crumbled into the marinade.
- MISTAKE: Overcooking the slaw.
- RESULT: The vegetables can become mushy and lose their crunch.
- FIX: Monitor closely and remove from heat once they start to wilt.
- SIGNAL: They should maintain some crunch while looking vibrant.
- MISTAKE: Skipping the marinade resting time.
- RESULT: The tempeh may taste bland.
- FIX: Allow adequate time for the tempeh to soak in the flavors.
- SIGNAL: The tempeh will look darker and well-coated.
A good result comes down to managing the timing between steaming and sautéing without leaving anything too soft.
Variations That Work
- Tamari to Coconut Aminos: This makes the dish soy-free; flavors remain intact but a bit sweeter.
- Regular Vegetable Slaw to Bok Choy: This adds a different texture but will require a shorter cooking time.
- Sriracha to Chili Garlic Sauce: This gives it more complexity along with the heat, so add it sparingly.
Consider trying one of these variations next time for a fresh twist.
What to Serve With It
- Jasmine rice: It absorbs the flavors, and the warmth complements the bowl.
- Fresh cucumber salad: A crisp contrast to the warm, cooked ingredients and adds refreshing acidity.
- Pickled radishes: They provide a tangy crunch that offsets the richness of the tempeh.
The jasmine rice pairs perfectly to complete the meal by soaking up the sauce.
Storage
- Fridge: Lasts 3-4 days in an airtight container.
- Freezer: Not recommended; it tends to get mushy.
- Reheat: In a skillet over medium heat for about 5-7 minutes until warmed through.
- Next day: The flavors deepen, but the vegetables may soften.
It’s best enjoyed fresh to maintain the texture.
Yield & Nutrition
- Servings: 4
- Calories: 280
- Protein: 20g
- Carbs: 22g
- Fat: 14g
- Fiber: 5g
These are estimates. Exact values depend on specific brands and portion sizes.
Final Word
You’ll now know that steaming tempeh allows it to absorb seasonings better than if cooked directly. Next time, try using bok choy instead of vegetable slaw for a more layered texture. This dish is ideal for meal prep, especially when you’re planning lunches for the week ahead.
FAQ
Can I make Vegan Egg Roll Tempeh Bowls ahead of time?
You can cook the tempeh and vegetable mixture up to two days ahead. Store it in an airtight container and reheat when ready to eat. Just remember that the slaw will become softer if it sits for too long.
How long do these bowls keep in the fridge?
They’ll last about 3-4 days in an airtight container. Just be mindful that the vegetable texture may change slightly over time.
Can you freeze these bowls?
Freezing is not recommended, as the texture of the vegetables will be affected once thawed. It’s best enjoyed fresh.
What can I substitute for tempeh?
A good alternative is textured vegetable protein (TVP), but be sure to adjust the cooking time since it will hydrate differently.
Print
Vegan Egg Roll Tempeh Bowls
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Delicious and nutritious vegan bowls featuring steamed tempeh marinated in a flavorful sauce, combined with sautéed onions and vegetable slaw.
Ingredients
- 12 ounces tempeh
- 3 tablespoons reduced-sodium tamari (or coconut aminos for soy-free option)
- 2 tablespoons rice wine vinegar
- 1 tablespoon sriracha
- 1 teaspoon coconut sugar (or pure maple syrup)
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- 2 tablespoons sesame oil
- 1 cup finely chopped onion
- 10 ounces vegetable slaw
- 1 bunch green onions (finely chopped)
- 1 tablespoon sesame seeds (for topping)
Instructions
- Fill the bottom of a large skillet with about a 1/2-inch of water and bring to a low boil.
- Turn off the heat, add the block of tempeh, cover, and allow to steam for 10 minutes.
- Prepare the marinade by whisking together the tamari, rice wine vinegar, sriracha, coconut sugar, garlic powder, and ground ginger in a large bowl.
- Transfer the steamed tempeh to a cutting board to cool. Crumble the tempeh into the bowl with the marinade and stir until absorbed.
- Warm 2 tablespoons of sesame oil over medium heat in the large skillet. Add the chopped onion and cook for about 3 minutes until translucent.
- Add the marinated tempeh to the skillet and stir, cooking for another 2 minutes.
- Add the entire package of slaw to the skillet. Cook for about 5 minutes, stirring until tender but still crisp.
- Serve warm, topped with green onions and sesame seeds.
Notes
Best eaten fresh the same day, but reheats in a skillet over medium heat if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg
