The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sweet & Spicy Tempeh with Sesame Cabbage Rice
You've never tried tempeh quite like this before. Sizzle protein-rich tempeh with sweet maple, zingy ginger, chilli and garlic. Green beans brings green goodness. Nutty brown rice, stir-fried with sesame cabbage, brings filling fibre.
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 4 spring onion
- 2 tbsp sesame oil (Sesame)
- 240g green beans
- 8cm fresh ginger
- 1 tsp chilli flakes
- 4 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 tbsp maple syrup
- 2 tsp black sesame seeds (Sesame)
- 200g tempeh (Soya) (Soya bean, Water, Tempeh starter culture)
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 1 sweetheart cabbage
- 160g brown rice (brown rice (100%))
- 1 garlic bulb (use half)
Nutritional Information
Calories: 579
Protein: 30g
Carbs: 56g
Fat: 25g
Sweet & Spicy Tempeh with Sesame Cabbage Rice
You've never tried tempeh quite like this before. Sizzle protein-rich tempeh with sweet maple, zingy ginger, chilli and garlic. Green beans brings green goodness. Nutty brown rice, stir-fried with sesame cabbage, brings filling fibre.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Heat a large frying pan with 1 tbsp oil on medium heat. Cut the tempeh into 2cm cubes and add to the pan. Season with black pepper and cook for 6-8 mins, turning regularly, until golden brown.
- Finely chop or grate the ginger and 4 garlic cloves. Thinly slice the spring onions. Trim and halve the green beans. Add the garlic, ginger and half the spring onions to the tempeh pan. Cook for 1 min, then add the Asian paste, tamari, half the maple syrup, half the sesame oil and a pinch of chilli flakes (to taste). Add the beans and a splash of water, then cook for 5-6 mins, until the beans have softened.
- Meanwhile, trim and thinly slice the cabbage. Heat another frying pan on high heat with the remaining sesame oil. Add the cabbage and cook for 3 mins, until deep golden brown. Add the cooked rice and season with sea salt and black pepper. Mix to combine.
- In a small bowl, mix the remaining maple syrup and chilli flakes with 1 tbsp olive oil and a pinch of sea salt.
- Serve the cabbage rice with the tempeh. Garnish with the sesame seeds, remaining spring onions and a drizzle of maple and chilli oil.
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