Spicy Tempeh Crumble Bowl

The tempeh crumbles are great as a component in a rice bowl, as pictured here. But don’t let that limit you! They’re also great in dumplings, on nachos, in banh mi, or as a component in a stir-fry.


  • 1 tablespoon sugar
  • 1 tablespoon sriracha
  • 2 tablespoons tamari or soy sauce
  • 3 tablespoons extra-virgin olive oil
  • 2 medium serrano chiles, seeded and chopped
  • 8 green onions, thinly sliced including green parts
  • 8 ounces tempeh, crumbled
  • 3 cloves well-chopped garlic
  • 1 tablespoon toasted sesame seeds
  • To serve: (any / all) cooked whole grain rice, lettuces, chopped cucumber, pickled carrots, avocado, plus more sriracha & tamari (to taste)


  1. In a small bowl combine the sugar, sriracha, tamari, and 1/4 cup water. Set aside.
  2. In a large skillet over medium-high heat, warm the olive oil. Stir in the chiles and half of the green onions and cook, stirring regularly, until softened, a few minutes. Stir in the tempeh and sriracha seasoning liquid, and allow the mixture to bubble and fry for about ten minutes. Press on the tempeh to break it up into smaller pieces, to maximize surface area for browning and crisping. Give the occasional stir, and re-spread across the bottom of the pan so as much mixture has contact with the pan as possible.

  3. Toward the end of the ten minutes, stir in the garlic, and cook for another minute or two. Remove from heat and stir in the sesame seeds and the remaining green onions.
  4. Serve warm or at room temperature over rice with any of the suggested toppings. Tempeh crumbles will keep, refrigerated, for a few days.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serves 4


A riff on Andrea Nguyen’s Lemongrass Tempeh Crumbles from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors (Ten Speed Press, 2019)