Crispy Tempeh Rice Bowl Recipe (Australian Made & Ready in 20 Minutes)

A crispy tempeh rice bowl is one of the easiest, most satisfying high-protein vegan meals you can make at home — and with Australian-made Simply Soy tempeh, it comes together in under 20 minutes. Simply Soy has been producing fresh, preservative-free tempeh in Bayswater, Victoria since 2000, using locally sourced Australian soybeans. The result is a firm, flavourful tempeh that crisps up beautifully in a pan and holds its own against any sauce, grain, or vegetable you pair it with.

This recipe is built around one central idea: that eating more plant-based protein shouldn't mean sacrificing flavour, texture, or convenience. A crispy tempeh bowl checks every box — it's high in protein (around 18–20g per 100g of tempeh), rich in fibre, and deeply satisfying in the way only a well-balanced meal can be. It's become a weeknight staple for Melbourne home cooks who want something fast, wholesome, and genuinely delicious.

Whether you're already a tempeh devotee or you're trying it for the first time, this bowl is the perfect introduction. It's flexible, foolproof, and endlessly customisable — and it starts with the best tempeh in Australia.

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Why Tempeh is the Ultimate Base for a Protein Bowl

Before we get into the recipe, it's worth understanding why tempeh works so brilliantly in a rice bowl format. Unlike tofu, tempeh has a firm, meaty texture that holds its shape when sliced and pan-fried. It absorbs marinades deeply while also developing a naturally nutty, slightly earthy flavour of its own.

From a nutrition standpoint, tempeh is one of the most complete plant-based proteins available. It's made from whole fermented soybeans, which means it retains all the fibre and nutrients of the original bean — plus the added benefit of fermentation, which supports gut health and makes the protein more bioavailable.

Simply Soy's Australian-made tempeh is particularly well-suited to bowl cooking because it's made fresh without preservatives, giving it a clean flavour that doesn't compete with your sauce or seasoning. Their Original Soy Tempeh and Garlic Tempeh both work beautifully in this recipe — the garlic variety adds an extra layer of flavour with zero extra effort.

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Ingredients for Crispy Tempeh Rice Bowls (Serves 2)

For the Crispy Tempeh:

• 200g Simply Soy Original or Garlic Tempeh, sliced into 1cm strips or cubed
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tbsp rice wine vinegar
• 1 tsp maple syrup or agave
• 1 tsp fresh grated ginger
• 1 clove garlic, minced (skip if using Garlic Tempeh)
• 1 tbsp neutral oil (for frying)

For the Bowl:

• 1.5 cups cooked jasmine or brown rice
• 1 cup edamame (frozen, thawed)
• 1 medium carrot, julienned or ribboned
• 1 Lebanese cucumber, thinly sliced
• 1 cup shredded red cabbage
• 1 avocado, sliced
• 2 tbsp sesame seeds
• 2 spring onions, finely sliced
• Sriracha or chilli flakes to serve (optional)

For the Sauce:

• 2 tbsp tahini
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp sesame oil
• 1 tsp maple syrup
• 1–2 tbsp warm water (to loosen)

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How to Make Crispy Tempeh (Step-by-Step)

Getting tempeh truly crispy is easier than it looks — the key is a hot pan, a little oil, and a marinade that caramelises as it cooks. Here's how to do it:

1. Slice your Simply Soy tempeh into 1cm-thick strips or cubes, depending on your preference. Strips give you more surface area for crispiness; cubes are great for texture in a bowl.
2. Make your marinade by whisking together the soy sauce, sesame oil, rice wine vinegar, maple syrup, ginger, and garlic in a small bowl.
3. Toss the tempeh in the marinade and let it sit for at least 5 minutes. If you have 30 minutes, even better — but this recipe is designed for busy weeknights, so 5 minutes still works well.
4. Heat a non-stick or cast iron pan over medium-high heat. Add your neutral oil and let it get hot before adding the tempeh.
5. Pan-fry the tempeh for 3–4 minutes per side until deeply golden and caramelised. Don't move it too much — let it sit and develop that crust. Any remaining marinade can be poured into the pan in the final minute for extra flavour.
6. Remove from heat and set aside. It will continue to crisp slightly as it rests.

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How to Assemble Your Tempeh Rice Bowl

Bowl assembly is where this recipe gets fun. There's no wrong way to build a tempeh bowl — but the formula that works every time is: grain base + crispy tempeh + raw vegetables + creamy sauce + toppings.

1. Divide your cooked rice between two bowls as the base.
2. Arrange your vegetables — edamame, carrot, cucumber, red cabbage, and avocado — in sections around the bowl. This isn't just aesthetic; it lets each person mix as they go.
3. Place your crispy Simply Soy tempeh on top.
4. Whisk together your tahini sauce ingredients until smooth and drizzle generously over everything.
5. Finish with sesame seeds, spring onions, and a drizzle of sriracha if you like heat.

The whole thing takes around 20 minutes from start to finish — and most of that is waiting for the rice to cook.

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Variations and Ways to Customise This Tempeh Bowl

One of the best things about this recipe is how adaptable it is. Here are some Melbourne-kitchen-approved ways to switch it up:

• Swap the grain: Use quinoa, soba noodles, or cauliflower rice instead of jasmine rice for a lower-carb option.
• Change the sauce: Try a miso-ginger dressing, a peanut satay sauce, or a simple lemon-tahini drizzle.
• Add more greens: Wilted spinach, steamed broccolini, or roasted sweet potato all work beautifully.
• Use Simply Soy Garlic Tempeh: Skip the garlic and ginger in the marinade and let the tempeh's built-in garlic flavour shine. It's the shortcut version that doesn't taste like a shortcut.
• Make it a meal prep bowl: The crispy tempeh keeps well in the fridge for 3–4 days. Prep a double batch on Sunday and assemble bowls through the week.

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The Nutrition Behind This Bowl

This crispy tempeh rice bowl isn't just delicious — it's nutritionally complete. Here's a rough breakdown of what you're getting per serve:

• Protein: ~22–26g (primarily from Simply Soy tempeh and edamame)
• Fibre: High — from tempeh, vegetables, and brown rice
• Healthy fats: From avocado, sesame oil, and tahini
• Carbohydrates: Complex, slow-release energy from rice and vegetables
• Gut health: Fermented tempeh supports healthy gut microbiome

It's the kind of meal that keeps you full for hours — not because it's heavy, but because every ingredient is doing real nutritional work. For Australians looking to increase their plant-based protein intake without supplements or processed alternatives, a bowl like this is the answer.

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Where to Buy Simply Soy Tempeh in Australia

Simply Soy tempeh is made fresh in Bayswater, Victoria and available to order online at simplysoy.com.au. They ship across Australia and have stockists in Melbourne and Victoria. Whether you're cooking in Carlton, Collingwood, or country Victoria, Australian-made tempeh is closer than you think.

Look for the Original Soy Tempeh and Garlic Tempeh — both work perfectly in this recipe and across hundreds of other dishes.

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Frequently Asked Questions About Crispy Tempeh Rice Bowls

How do you make tempeh crispy?

To make tempeh crispy, slice it thinly, marinate it briefly in a soy-based sauce, then pan-fry it in a hot oiled pan over medium-high heat for 3–4 minutes per side without moving it. The natural proteins in tempeh — especially in a quality Australian-made product like Simply Soy — caramelise quickly and develop a satisfying golden crust. Avoid overcrowding the pan, as this creates steam and prevents crisping.

Do you need to boil tempeh before cooking?

You don't need to boil Simply Soy tempeh before cooking — it's made fresh and ready to cook straight from the pack. Some recipes suggest steaming tempeh to reduce bitterness, but high-quality, preservative-free Australian tempeh like Simply Soy has a naturally mild, nutty flavour that doesn't require pre-boiling. Simply slice, marinate, and cook.

How much protein is in a tempeh rice bowl?

A crispy tempeh rice bowl made with 100g of Simply Soy tempeh and edamame delivers approximately 22–26g of protein per serve. Simply Soy tempeh contains around 18–20g of protein per 100g on its own, making it one of the highest plant-based protein foods available in Australia. Adding edamame, tahini, and seeds further boosts the protein content of the complete bowl.

Can I meal prep crispy tempeh in advance?

Yes — crispy tempeh is excellent for meal prep. Cook a double batch, store the cooked tempeh in an airtight container in the fridge for up to 4 days, and reheat it in a dry pan or oven to restore crispiness. Keep your bowl components (rice, vegetables, sauce) stored separately and assemble when ready. Simply Soy's preservative-free tempeh is best stored refrigerated and used within the use-by date on the packet.

What is the best tempeh to buy in Australia?

Simply Soy is widely regarded as one of the best tempeh brands in Australia. Made in Bayswater, Victoria since 2000, Simply Soy produces fresh, preservative-free tempeh using Australian-grown soybeans — no fillers, no additives, and no compromise on quality. Their range includes Original Soy Tempeh, Garlic Tempeh, and Tempeh Schnitzel, all available online at simplysoy.com.au.