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Chili & Lemongrass Tempeh Bowl

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25 min

Main
This bowl is a love letter to the bold, zesty flavours of Southeast Asian cuisine. The lemongrass glaze brings a perfect harmony of tangy, spicy, and umami flavours. Paired with sweet chili broccolini, edamame beans, and nutty brown rice, it's a bowl that is packed with protein and very nourishing.

Servings

Total

25 min

Prep

10 min

Cook

15 min

Contains

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soy

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gluten

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peanut

Free from

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tree nut

Sesame symbol

sesame

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What others say

Alessandra Bee - Jan. 22, 2026, 1:57 p.m.

Super good, I didn't have lemongrass so I used preserved lemon instead.

Gerrianne Pennings - Jan. 21, 2026, 2:45 p.m.

Living in Thailand it’s actually lovely to learn how to cook with the ingredients like lemongrass that you can buy at every street corner. I switched out rice for quinoa and made the sweet chili sauce with gochujang instead of sambal which works well!

PUL small logo PUL Team - Jan. 21, 2026, 3:40 p.m.

Yay, thanks so much for sharing this, Gerrianne! I love that the lemongrass is so easy to find too. If you’re interested and haven’t come across it yet, our Taste of Thailand recipe collection (you can find it under "More collections" on the home page) might be a fun one to explore 🤗

Taylor - Jan. 18, 2026, 4:12 a.m.

My partner and I loved this meal! The best combination of delicious and easy to make, especially that tempeh! I wasn’t able to find vegan fish sauce and couldn’t be bothered to make it, so I left it out and the sauce was still so flavorful!

PUL small logo PUL Team - Jan. 18, 2026, 9:16 p.m.

Oh thanks for taking the time to share your experience with this one, Taylor! So thrilled that it was enjoyed, even without the vegan fish sauce 🤗