Tempeh Banh Mi Bowl

About this recipe

Banh mi is Vietnamese sandwich perfection, but this bowl version captures the same philosophy—hot and cold, sweet and sour, soft and crunchy—without requiring bread. Tempeh, that firmer cousin to tofu made from fermented soybeans, gets marinated in soy sauce, maple syrup, and five-spice powder, creating a marinade that tastes sweet and savoury with a subtle anise depth from the spice blend. Pan-grilled until the edges char, the tempeh develops a crispy exterior while staying tender inside, providing textural contrast against cool, acidic pickles. This is high-protein comfort food that tastes more complex than its ingredients suggest. The pickles are where this dish shines: julienned carrot and daikon radish pickled in rice vinegar and sugar for just 20 minutes become bright, crunchy, and acidic enough to cut through the richness of the tempeh. They provide the cooling, sour note that makes the entire bowl feel balanced and alive. Sriracha mayo—vegan mayo mixed with sriracha chilli sauce—adds heat and richness, while fresh herbs like coriander and mint add herbal brightness. At 540 calories and 26g protein per serving, this is substantial enough for dinner. The technique is about timing and temperature: marinate your tempeh while you prepare the pickles, then grill on a screaming-hot pan to develop colour quickly without overcooking. The tempeh should be sliced thick enough to hold together, about 1cm, and should spend only 3 minutes per side on the pan. The pickles should be drained well before assembly so they don't make the bowl soggy. Layer everything in a bowl with brown rice or jasmine rice as the base, leaving space for the sriracha mayo to pool. Eat with a fork or spoon, mixing the components together so every bite contains warm rice, cool pickles, and hot tempeh. The flavour profile is complex: sweet from the marinade, sour from the pickles, spicy from the sriracha, and umami from the soy sauce. This bowl is excellent for meal prep; prepare the pickles and marinate the tempeh the night before, then grill and assemble in the morning.