Thai Basil Tempeh Rice Bowls

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This Thai Basil Tempeh is quick, easy to make, healthy, and perfect for a delicious vegan meal! Serve it up with some rice and your favorite steamed veggies!


  • 2 blocks of tempeh (about 400 grams)
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 4 green onion sprigs, chopped
  • 4 garlic cloves, minced
  • 3/4 cup fresh basil, chopped
  • 2 cups rice, steamed/cooked


  • 2 tablespoons miso paste
  • 1 tablespoons gochujang 
  • 4 tablespoons tamari or soy sauce
  • 3 tablespoons maple syrup
  • 4 tablespoons water


  1. Soak the tempeh in boiling hot water for 10 minutes (you cannot skip this step if you want this recipe to taste good).
  2. Drain and rinse the tempeh twice, then crumble into pieces.
  3. Heat the vegetable oil in a skillet over medium heat, and add in the crumbled tempeh and salt.
  4. Stir until the tempeh starts to brown evenly.
  5. Once the tempeh is browned, add in the garlic, onion, and basil. Stir until it’s evenly combined. 
  6. Mix all the sauce ingredients in a small bowl, then add to the skillet and stir. Simmer for about 5 minutes.
  7. Serve with rice and enjoy!