Tempeh Teppanyaki with Shiitake and Scallion Brown Rice

This vegan take on teppanyaki brings the sizzle of a Japanese steakhouse griddle right to your stovetop. Thick slabs of tempeh are pan-seared until deeply golden and crisp at the edges, then bathed in a glossy soy-mirin glaze that caramelizes into a savory-sweet lacquer. Alongside, earthy shiitake mushrooms are sautéed in the same pan to soak up all those rich, umami-packed drippings, making every bite taste like it came straight off a hibachi grill. Everything is piled over a bed of nutty brown rice studded with bright, fresh scallions, turning this into a complete one-bowl dinner that's as nourishing as it is comforting. Tempeh brings a hearty dose of plant-based protein and probiotics, while the brown rice adds whole-grain fiber and the shiitakes contribute immune-supporting compounds — all without a trace of animal products. It's a weeknight-friendly dinner that doesn't skimp on flavor or technique: a few minutes of pan-searing and a quick glaze reduction is all it takes to turn humble pantry staples into a restaurant-style meal. Serve it hot, straight from the pan, for the full teppanyaki experience.

Ingredients

• 1.5 cupsbrown rice, rinsed
• 3 cupswater, for cooking rice
• 16 ozTempeh, two 8 oz blocks, sliced into thick slabs
• 0.33 cupsoy sauce, divided
• 0.25 cupMirin
• 1 tbspmaple syrup
• 1 tbsprice vinegar
• 3 clovesgarlic, minced
• 1 tbspfresh ginger, grated
• 8 ozshiitake mushrooms, stemmed and sliced
• 6 stalksscallions, thinly sliced, white and green parts separated
• 4 tbspNeutral oil, such as avocado or grapeseed, divided
• 1 tbsptoasted sesame oil
• 1 tbspsesame seeds, toasted, for garnish
• 0.5 tspsalt, to taste
• 0.25 tspblack pepper, freshly ground

Method

1. Combine rinsed brown rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until tender and water is absorbed. 40:00
2. While the rice cooks, whisk together soy sauce, mirin, maple syrup, rice vinegar, garlic, and ginger in a mixing bowl to make the glaze.
3. Slice the tempeh blocks into thick slabs and pat dry. Slice the shiitake mushrooms and separate the white and green parts of the scallions.
4. Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Add the tempeh slabs and sear until golden brown and crisp, about 3-4 minutes per side. 8:00
5. Pour about half of the glaze over the seared tempeh in the skillet, swirling the pan so each slab is coated. Let it bubble and reduce until sticky and lacquered, then transfer tempeh to a plate. 2:00
6. In the same skillet, heat the remaining neutral oil over medium-high heat. Add the shiitake mushrooms and the white parts of the scallions, and sauté until mushrooms are tender and browned, scraping up any browned bits from the pan. 5:00
7. Pour the remaining glaze into the skillet with the mushrooms and toss to coat, letting it reduce slightly. Season with salt and pepper to taste. 1:30
8. Fluff the cooked brown rice with a fork and fold in the toasted sesame oil and the green parts of the scallions.
9. Divide the scallion brown rice among bowls, top with glazed shiitake mushrooms and seared tempeh slabs. Garnish with toasted sesame seeds and serve hot.