Miso-Glazed Tempeh with Steamed Bok Choy and Brown Rice

This weeknight-friendly dinner brings together three simple, nourishing elements: golden pan-seared tempeh glazed in a savory-sweet miso sauce, lightly steamed bok choy, and fluffy whole-grain brown rice. The tempeh is briefly steamed first to mellow its bitterness and help it soak up the glaze, then seared until crisp-edged and caramelized in a sticky, umami-rich miso-ginger sauce. Steamed bok choy adds a fresh, slightly peppery crunch, while brown rice rounds out the plate with wholesome, nutty comfort. This dish is entirely plant-based, relying on fermented soy (tempeh and miso) for a satisfying dose of protein and gut-friendly nutrients, along with whole-grain rice for fiber and sustained energy. It's an easy, balanced dinner that comes together in under 45 minutes, making it ideal for a calm, comforting weeknight meal that happens to check all the boxes for a healthful vegan plate.

Ingredients

• 8 ozTempeh, cut into 1/2-inch thick slices
• 1 cupbrown rice, uncooked
• 2 cupwater, for cooking rice
• 4 headsbaby bok choy, halved lengthwise
• 3 tbspWhite miso paste
• 2 tbspmaple syrup
• 1 tbsprice vinegar
• 1 tbspsoy sauce, or tamari for gluten-free
• 1 tspfresh ginger, grated
• 2 clovegarlic, minced
• 3 tbspwater, to thin the glaze
• 2 tbspNeutral oil, for searing, such as avocado or vegetable oil
• 1 tspToasted sesame seeds, for garnish, optional
• 1 stalkScallion, thinly sliced, for garnish

Method

1. Rinse the brown rice under cold water, then combine with water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer until tender and the water is absorbed. 40:00
2. While the rice cooks, whisk together the miso paste, maple syrup, rice vinegar, soy sauce, grated ginger, minced garlic, and water in a mixing bowl until smooth to make the glaze.
3. Set up a steamer basket over a large pot of simmering water. Steam the tempeh slices for about 8 minutes to soften and remove bitterness, then set aside. 8:00
4. Using the same steamer setup, steam the halved bok choy until bright green and just tender. Remove and set aside, keeping warm. 5:00
5. Heat the oil in a non-stick skillet over medium-high heat. Add the steamed tempeh slices and sear until golden brown on both sides, about 2-3 minutes per side. 6:00
6. Pour the miso glaze over the seared tempeh in the skillet. Reduce heat to medium-low and cook, turning the tempeh to coat, until the glaze thickens and clings to the pieces. 3:00
7. Fluff the cooked brown rice with a fork and divide it among plates along with the steamed bok choy.
8. Top each plate with glazed tempeh slices, spooning any extra glaze from the skillet over the top. Garnish with toasted sesame seeds and sliced scallion before serving.