Name: Smoked Tempeh Bowls
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 2 Servings
Cuisine: Asian
Ingredients: 1 package tempeh; 3 tablespoons soy sauce; 0.25 cup apple cider vinegar; 2 cloves garlic; 1 tsp liquid smoke; 1 tbsp olive oil; 2 tablespoons maple syrup; Optional to thicken sauce; 0.5 lb sugar snap peas or snow peas*; Rice**

From the Cook

1/5

Smoked Tempeh Bowls

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Food with Feeling. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Prepare the tempeh by slicing it into small triangles. You could also do it into cubes as well, I just like the look of the triangles. See photo and video above for how I cut this.

Make the marinade by whisking together the soy sauce, apple cider vinegar, garlic, liquid smoke, olive oil, and maple syrup in a shallow bowl. Toss in the tempeh and let marinate for 30 minutes or even a few hours.

When ready to cook, pre-heat the oven to 400 degrees F and line a large baking tray with parchment paper.

Line the tempeh pieces on one side of the baking sheet and pour about 1/2- 1 teaspoon of the marinade on each piece of the tempeh. Reserve ~1/4 cup of the marinade for the veggies. Instead of adding the marinade to the tempeh now, you can hold it back and use it to make a sauce at the end which is what I did.

Bake tempeh for 10 minutes.

While the tempeh bakes, prepare the sugar snap peas by tossing them in a bowl with about 1/4 cup of the marinade. After the tempeh bakes for 10 minutes, flip the pieces over and then add the sugar snap peas to the other side of the baking tray. Bake for an additional 10-15 minutes or until the peas are softened.

If you want to make a sauce, whisk together 1 1/2 tablespoons of cornstarch with 1/4 cup of water. Mix the remaining marinade and the cornstarch slurry in a small saucepan over medium heat. Stirring constantly, cook until thickened, about 5 minutes. It'll go from liquid to a thick sauce all of a sudden so make sure to watch it.

Remove the tempeh and veggies from the oven, top with the sauce, and let cool slightly before serving over your favorite grain and ENJOY!

Notes

*You could use any vegetable here that you wish but be sure to check bake time to make sure that everything is done at the same time and you don't end up over cooking the tempeh

**I served mine with basmati rice but feel free to eat it with whatever grain you prefer. Quinoa is great in this dish!

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Press Your Tempeh First 🔨
Wrap tempeh in a clean kitchen towel and press it under a heavy object for 15 minutes to remove excess moisture, allowing it to absorb the smoky marinade more effectively.
Marinate Before Smoking 🌫️
Let your tempeh sit in the soy sauce, apple cider vinegar, and liquid smoke mixture for at least 2-4 hours (or overnight) so the flavors penetrate deeply into its porous structure.
Sear for Golden Crust 🍳
Pan-sear marinated tempeh cubes in hot olive oil for 3-4 minutes per side before building your bowl to create a caramelized exterior that locks in moisture and adds textural contrast.
Balance Your Sauce 🎯
Taste your maple syrup and soy sauce glaze before serving—add a splash of apple cider vinegar if too sweet or a touch of maple syrup if too sharp, achieving the perfect sweet-savory-smoky balance.
Build Warm Grain Bowls 🥣
Serve your smoked tempeh over warm rice or quinoa so the heat gently wilts the fresh snap peas and helps the sauce coat everything evenly for optimal flavor distribution in each bite.