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.
Sticky Ginger Tempeh & Sesame Cabbage Rice
You've never tried tempeh quite like this before. Sizzle nutty satisfying tempeh with sweet maple, zingy ginger, tamari, chilli and garlic. Tenderstem broccoli brings the necessary veg. Fibre-dense brown rice, stir-fried with sweetheart cabbage keeps it filling and ups the veg.
Prep in 10
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp maple syrup
- 180g Tenderstem broccoli
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 2 spring onion
- 1 sweetheart cabbage
- ½ tsp chilli flakes
- 1 tbsp sesame oil (Sesame)
- 100g tempeh (Soya) (Soya bean, Water, Tempeh starter culture)
- 1 tsp black sesame seeds (Sesame)
- 4cm fresh ginger
- 80g brown rice (brown rice (100%))
- 2 garlic clove
Nutritional Information
Calories: 602
Protein: 32g
Carbs: 58g
Fat: 27g
Ingredients
- 1 sweetheart cabbage (use half)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 80g brown rice (use half) (brown rice (100%))
- 4cm fresh ginger (use half)
- 1 tbsp sesame oil (use half) (Sesame)
- 100g tempeh (use half) (Soya) (Soya bean, Water, Tempeh starter culture)
- 2 tbsp Asian paste (use half) (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 2 spring onion
- 2 garlic clove
- 0.5 tsp chilli flakes (use half)
- 1 tsp black sesame seeds (use half) (Sesame)
- 180g Tenderstem broccoli (use half)
- 2 tbsp maple syrup (use half)
Nutritional Information
Calories: 611
Protein: 32g
Carbs: 59g
Fat: 27g
Sticky Ginger Tempeh & Sesame Cabbage Rice
You've never tried tempeh quite like this before. Sizzle nutty satisfying tempeh with sweet maple, zingy ginger, tamari, chilli and garlic. Tenderstem broccoli brings the necessary veg. Fibre-dense brown rice, stir-fried with sweetheart cabbage keeps it filling and ups the veg.
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Cooking Instructions
- Bring a medium 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-high 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 garlic and ginger. Thinly slice the spring onions. Trim and halve the broccoli. Add the garlic, ginger, broccoli and half the spring onions to the tempeh pan. Mix, then add the Asian paste, tamari, a pinch of chilli flakes (to taste), the maple syrup and half the sesame oil. Add 100ml water, and cook for 5-6, until the broccoli has 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 golden brown. Mix in the cooked rice and season with sea salt and black pepper.
- Serve the cabbage rice with the tempeh. Garnish with sesame seeds and remaining spring onions.
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