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An overhead shot of crumbled tempeh coated in a red spice blend/sauce treatment. The tempeh is served on top of rice and garnished with sliced green onions.

Sticky Ginger Tempeh with Coconut Rice

Sticky ginger tempeh with coconut rice is a super flavourful and easy vegan dinner. The tempeh is meaty and spicy and pairs well with mellow coconut rice.
Cuisine Dairy-free, Nut-Free, Vegan, Vegetarian
Diet Gluten Free, Vegan, Vegetarian
Keyword brown rice, coconut aminos, coconut milk, coconut sugar, ginger, tamari, tempeh
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 3 -4
Calories 476kcal



  • 1 cup full fat coconut milk
  • 1 cup water
  • 1 teaspoon coconut palm sugar
  • sea salt, to taste
  • 1 cup brown basmati rice, thoroughly rinsed
  • ½ teaspoon lime zest
  • 1 teaspoon lime juice


  • 1 8 oz block of tempeh, cut into 1 inch slices
  • ¼ cup tamari soy sauce
  • 3 tablespoons coconut palm sugar
  • 1 tablespoon hot sauce of choice (optional--or use less!)
  • 1 teaspoon lime juice
  • 1 tablespoon avocado or other heat-tolerant oil
  • sea salt and ground black pepper, to taste
  • 2 inches fresh ginger, peeled and minced
  • 1 clove of garlic, finely minced
  • 2 green onions, thinly sliced


  • Make the coconut rice. In a medium saucepan over medium-high heat, combine the coconut milk, water, coconut sugar, and salt. Bring the mixture to a boil, stirring a few times to dissolve the sugar. Add the rinsed brown basmati rice to the saucepan and stir. Bring the coconut rice up to a boil, lower the heat to a simmer, and then cover the saucepan with a lid. Simmer until almost all of the liquid is absorbed, about 40 minutes. Turn off the heat.
  • Add the lime zest and juice to the coconut rice and fluff/lightly stir with a fork. Return the lid to the pot and let it sit on the warm stove for 3-4 minutes, or keep warm until ready to serve.
  • Make the sticky ginger tempeh. Cover the bottom of a medium skillet with water and place it on the stove over medium heat. Once it’s simmering, add your tempeh slices and cover. Steam the tempeh for 10 minutes. Remove the tempeh from the skillet with tongs and place it on a plate to cool. Rinse the skillet and wipe it out. You’ll be using it to finish the tempeh.
  • In a small bowl, whisk together the tamari, coconut sugar, hot sauce, and lime juice. Set aside.
  • Pat the steamed tempeh with some a clean kitchen towel to dry. Crumble the tempeh into little pieces.
  • Return the skillet to the stove over medium-high heat. Pour in the avocado oil and swirl it around. Add the tempeh to the skillet and stir. Sauté the tempeh until the pieces are lightly browned, about 3-4 minutes. Season the tempeh with salt and pepper and stir. Add the ginger and garlic to the skillet and stir until quite fragrant, about 30 seconds.
  • Pour the tamari mixture into the skillet and stir, scraping the brown bits off the bottom of the skillet with a spatula if necessary. Keep cooking the tempeh until the sauce has caramelized slightly and turned deeper brown, about 6-7 minutes. Check the sticky ginger tempeh for seasoning and then adjust if necessary (more salt, pepper, hot sauce, lime etc).
  • Serve the sticky ginger tempeh hot with coconut rice and sliced green onions.



  • This tempeh is also delicious with plain rice, but I wanted to give you the option of taking things to the next level! I would serve this with a simple side of steamed/roasted broccoli or green beans.
  • I haven’t tried this recipe with a fluid sweetener like maple syrup or agave nectar. My hunch is that the sauce will not thicken around the tempeh bits as much and you may have to introduce a starch.
  • Steaming the tempeh ahead of time is a key step! It helps to reduce that trace of bitterness.


Serving: 0.25of recipe | Calories: 476kcal | Carbohydrates: 52g | Protein: 18g | Fat: 20g | Fiber: 5g | Sugar: 17g