Apricot Ginger Teriyaki Glazed Tempeh Banh Mi Bowl

Apricot Ginger Teriyaki Glazed Tempeh Banh Mi Bowl

Bright, tangy, and full of texture, this bowl reimagines Vietnamese banh mi flavors with pan-seared tempeh glazed in Apricot Ginger Teriyaki Glaze. Crisp pickled vegetables, fresh herbs, and a creamy garlic mayo make each bite balanced and irresistible. Use the glaze as a finishing sauce and a dip for extra zing.

Ingredients

• 8 ounces tempeh, sliced into 1/3-inch strips
• 2 tablespoons neutral oil (canola or vegetable)
• 1/3 cup Apricot Ginger Teriyaki Glaze (see product here)
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/2 cup thinly sliced daikon or jicama
• 3 tablespoons rice vinegar (for quick pickles)
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 cups warmed cooked jasmine rice or short grain rice
• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 tablespoon lime juice
• 1 small jalapeno, thinly sliced (optional)
• 1/4 cup fresh cilantro leaves
• 1/4 cup thinly sliced scallions
• Toasted sesame seeds for garnish
• Optional crunchy element: fried shallots or crushed roasted peanuts

Instructions

1. Prepare the quick pickles: In a bowl combine 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt. Stir until dissolved. Add shredded carrots, cucumber, and daikon. Toss to coat and set aside at room temperature while you cook. These will soften and become tangy in 10 to 15 minutes.
2. Mix the glaze marinade: In a small bowl whisk together 1/3 cup Apricot Ginger Teriyaki Glaze, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon toasted sesame oil. This will be both a marinade and a finishing glaze.
3. Marinate the tempeh: Place tempeh strips in a shallow dish and pour half of the glaze mixture over them. Toss gently to coat and let sit for 10 minutes to absorb flavor.
4. Make the garlic lime mayo: In a small bowl combine 1/2 cup mayonnaise, minced garlic, and 1 tablespoon lime juice. Taste and add a pinch of salt if needed. Refrigerate until ready to assemble.
5. Sear the tempeh: Heat 2 tablespoons neutral oil in a large nonstick skillet over medium-high heat. Add the marinated tempeh strips in a single layer. Cook without moving for 2 to 3 minutes until golden, flip and cook another 2 minutes. Reduce heat to medium-low and brush the remaining glaze mixture over the top of each strip. Cook 1 minute more per side, spooning glaze over tempeh to build a shiny coating. The glaze will caramelize lightly—watch closely to prevent burning.
6. Assemble the bowls: Divide warm rice among four bowls. Place 4 to 5 glazed tempeh strips on each bowl. Drain the quick pickled vegetables and arrange a generous handful beside the tempeh. Add a few jalapeno slices if using.
7. Finish and garnish: Drizzle each bowl with a spoonful of garlic lime mayo, sprinkle with cilantro, scallions, and toasted sesame seeds. Add crunchy fried shallots or peanuts for texture if desired.
8. Serve: Offer extra Apricot Ginger Teriyaki Glaze at the table for dipping or additional drizzling. Serve immediately and enjoy the contrast of sweet glazed tempeh, tangy pickles, and creamy mayo.

Notes

• Make it gluten free by using tamari instead of soy sauce and serving over quinoa or cauliflower rice.
• For extra char, finish the tempeh under a hot broiler for 1 minute after glazing, watching carefully so it does not burn.
• Creative use of product: Warm a few tablespoons of the Apricot Ginger Teriyaki Glaze and mix with a little lime juice to make a sweet dipping sauce for rice crackers or to brush on roasted sweet potatoes served alongside the bowl.