Quick Crispy Tempeh and Ginger Sesame Rice
A vibrant Asian fusion rice dish combining fluffy white rice tossed with nutty sesame oil, fresh ginger, and crispy pan-fried tempeh. This one-pan meal comes together in under 30 minutes and works as a satisfying vegetarian main or elegant side dish.
- Prep
- 15 min
- Cook
- 12 min
- Wait
- 3 min
- Total
- 30 min
- Makes
- 4 servings (about 1.5 cups each)
Steps
Before you start
- Use cooked rice (leftover or freshly cooked and cooled slightly)
- Have all ingredients prepped and measured before you start cooking
- Cut tempeh into thin strips or small cubes for maximum crispiness
Crisp the tempeh
- Heat the 2 tablespoons (30 ml) neutral oil in a large 12-inch skillet over medium-high heat until shimmering, about 1 minute.
- Working in a single layer, add the tempeh triangles and cook without moving them for 3–4 minutes until the bottoms turn golden and crispy.
- Flip each piece and cook the other side for another 2–3 minutes until evenly golden and the edges are slightly darkened.
- Transfer to a plate.
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Ready when: Tempeh is golden brown and crispy on both sides
Tip: Don't crowd the pan and don't stir; let the tempeh develop a crust for better texture and flavor.
Sauté aromatics
- In the same skillet, reduce heat to medium.
- Add the minced ginger and minced garlic to the remaining oil and cook, stirring constantly, for 30 seconds until fragrant.
- Be careful not to let them burn.
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Ready when: Ginger and garlic are fragrant and very lightly golden
Tip: Keep the heat at medium to avoid burning the aromatics, which will make them bitter.
Combine seasoning sauce
- In a small bowl, whisk together the 3 tablespoons (45 ml) soy sauce, 1 tablespoon (15 ml) rice vinegar, and 3 tablespoons (45 ml) sesame oil until combined.
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Ready when: Sauce is evenly blended with no oil separated on top
Tip: Whisk the sauce before adding it to the pan to ensure the sesame oil is fully incorporated.
Toast rice with aromatics
- Add the cooked rice to the skillet with the ginger and garlic.
- Stir constantly for 1 minute, breaking up any clumps, until the rice is warm and slightly toasted and coated with the oil.
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Ready when: Rice is heated through and individual grains are visible
Tip: If using freshly cooked rice, let it cool for a few minutes first; hot rice can become mushy if stirred too much.
Toss with sauce
- Pour the sesame-ginger sauce over the rice and toss constantly with a wooden spoon or spatula for 1–2 minutes, making sure the sauce coats every grain evenly.
- The rice should be fragrant and glossy.
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Ready when: Rice is evenly coated and glossy, with no dry grains visible
Tip: Toss continuously to avoid hot spots and ensure the sauce coats everything evenly.
Return tempeh and finish
- Add the crispy tempeh back to the skillet and fold gently into the rice for 30 seconds, keeping the pieces intact.
- Transfer to a serving bowl or plates.
- Garnish with sesame seeds and sliced scallions if desired.
- Serve immediately.
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Ready when: Tempeh is warmed through and evenly distributed throughout the rice
Tip: Fold gently to keep the crispy tempeh from breaking apart into small pieces.
Good to know
Tips
- For extra umami depth, add ½ teaspoon (3 g) of miso paste to the sauce, whisked smooth before combining with the other sauce ingredients.
- Day-old cooked rice works best because it's drier and won't clump; freshly cooked rice can become mushy if the grains are too moist.
- Slice the tempeh on a diagonal to increase the surface area and maximize crispiness when pan-frying.
- If you prefer more heat, stir in ¼ teaspoon of chili flakes or a drizzle of sriracha at the end of cooking.
Make ahead
Tempeh can be pan-fried up to 1 day ahead, stored in an airtight container in the refrigerator. The rice must be cooked and cooled before serving (make fresh or use leftover). Assemble the dish just before serving to keep the tempeh crispy.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or extra sesame oil to refresh the rice; the tempeh will soften slightly but remain flavorful. Not recommended for freezing as the tempeh texture deteriorates.
Substitutions
- tempeh, pressed → Crispy tofu (pressed extra-firm, cut into thin slabs) or chickpeas (roasted with oil and spices). Tofu will have a softer texture; roasted chickpeas work well for a crunchier alternative with different nutrition.
- white rice, cooked → Brown rice or jasmine rice. Brown rice will have a nuttier flavor and chewier texture; jasmine rice adds a subtle floral note. Cooking times may differ slightly.
- toasted sesame oil → Extra-virgin olive oil (reduce to 2 tablespoons for a milder flavor) or avocado oil. Sesame oil is essential for authentic flavor; these are less aromatic but work in a pinch. Use only half the amount of olive oil.
- low-sodium soy sauce → Tamari (for gluten-free) or coconut aminos. Tamari tastes nearly identical; coconut aminos is slightly sweeter and less salty. Start with 2 tablespoons of coconut aminos and adjust to taste.
