Home » Entrées » Sesame Tempeh Cucumber Boats

Sesame Tempeh Cucumber Boats

This post may contain affiliate links.

Cool, crispy, crunchy, and bursting with flavor! These Sesame Tempeh Cucumber Boats are about to become your new go to, quick and easy recipe. With crispy pan-seared tempeh glazed in a sticky-sweet sesame sauce, served in refreshing cucumber halves, and drizzled with a drinkable spicy cream sauce, this high-protein vegan recipe is perfect for lunch, dinner, or meal prep.

Jump to Recipe Print Recipe

Sesame Tempeh Cucumber Boats

When I tell you that this recipe is on repeat at my house – I am not kidding you. It’s so easy that it’s difficult not to be obsessed. I’ve been making variations of cucumber boats for so long it’s hard to remember when I first created this recipe. What I love the most about cucumber boats is their low carb, high deliciousness ratio. This Sesame Tempeh Cucumber Boat recipe is total proof that healthy eating doesn’t have to be boring – or complicated.

All you have to do is halve your cucumbers and load them with the fillings – these fillings can be whatever you want. This recipe takes it to another level by stacking a layer of fluffy rice, pan-seared tempeh tossed in a sweet and sticky sesame sauce, a sprinkle of scallions, and a drizzle of homemade spicy cream sauce. Within minutes, you’ve suddenly got the perfect light, high protein meal that’s equal parts fresh, satisfying, and fun to eat.

I should add that these cucumber boats are also a masterclass in versatility. Serve them as a quick weeknight bite when you don’t want to turn on the oven, or dress them up on a platter for a party appetizer that’ll disappear faster than chips and dip. Either way, these little boats deliver crunch, flavor, and plant-based protein in every bite, and they look as good as they taste.

Ingredients for Sesame Tempeh Cucumber Boats

Here’s what you’ll need to build these satisfying stuffed cucumber boats:

Tempeh Ingredients

Tempeh: A protein-rich, fermented soybean cake that adds heartiness, nutty flavor, and a satisfying chew to every bite.
Coconut aminos or soy sauce: Provides salty umami depth and helps season the tempeh from the inside out during simmering.
Rice vinegar: Adds brightness and a slight tang that balances the savory richness of the tempeh.

Sesame Sauce Ingredients

Coconut aminos: A naturally gluten-free soy sauce alternative that adds umami and a touch of sweetness.
Mirin: A sweet Japanese rice wine that gives the sauce its signature gloss and balanced flavor.
Sriracha: Brings a kick of heat and just enough vinegar tang to make the sauce pop.
Maple syrup: Naturally sweetens the sauce and caramelizes beautifully when heated with the tempeh.
Rice vinegar: Cuts through the richness with acidity, giving the sauce a bright and balanced profile.
Garlic: Adds bold, aromatic flavor and depth to the sesame glaze.
Ginger: Provides a warm, zesty note that complements the sweetness and spice in the sauce.
Sesame oil: Optional; however, it adds a rich, nutty aroma and silky texture. Just a few drops go a long way.
Sesame seeds: Offer visual appeal and a subtle crunch in every bite; perfect for finishing the dish.

Spicy Cream Sauce

Plain unsweetened dairy free yogurt: The perfect base for any cream sauce, as it keeps things dairy free and adds some probiotics without an overpowering flavor.
Sriracha: The only way to add that heat (in my opinion!). Adjust according to your heat preference.
Maple syrup: To help balance the heat and cream, a little refined sugar free sweetness is the way to go.
Rice vinegar: For the perfect amount of acidity.
Garlic powder: Round out all the flavors with a hint of savory; garlic powder is my secret weapon, as it’s not too pungent.

To Serve Ingredients

English cucumbers: Crisp, hydrating, big, and sturdy enough to hold your fillings, the ideal low-carb vessel for this recipe.
Jasmine rice: Light, fragrant, and fluffy, this rice serves as a satisfying base that balances the bold sesame-glazed tempeh.
Avocado: Creamy and cooling, it offsets the heat from the sriracha and brings richness to the cucumber boats.
Green onions: Provide a pop of color and mild allium bite that ties everything together with freshness.

What is Tempeh?

Tempeh is made from fermented soybeans, often formed into dense blocks. Unlike tofu, which is smooth and neutral, tempeh is hearty, heavy and nutty. It’s perfect for stir-fries, sandwiches, and crispy bites like in this recipe. Its unique texture holds up well to marinades and pan-frying, and because it’s fermented, it brings added complexity and gut-friendly benefits that you won’t get from plain tofu.

Health Benefits of Tempeh

Seriously, tempeh is a powerhouse for plant-based eaters:

High in protein: A standard serving of tempeh offers around 15–20 grams of protein.
Rich in fiber: Unlike many vegan proteins, tempeh includes fiber for satiety and gut health.
Packed with probiotics: Fermentation supports digestion and nutrient absorption.
Nutrient-dense: Tempeh contains iron, calcium, B vitamins, and antioxidants.

What are Cucumber Boats?

Cucumber boats are simply cucumbers that have been sliced in half and hollowed out to create a natural “vessel” for fillings like rice, veggies, or protein. They’re cool, hydrating, and the perfect base for this low carb cucumber boat recipe. With just the right amount of crunch and freshness, they make a fun and functional substitute for bread or tortillas.

How to Make These Sesame Tempeh Cucumber Boats

Making these cucumber boats is almost as easy as it is to eat them! The process is quick and customizable. Let’s get into it!

Simmer the Tempeh

Place your tempeh cubes in a saucepan with coconut aminos, rice vinegar, sea salt, and just enough water to cover. Simmer gently for 5 minutes to infuse flavor and soften the tempeh without overcooking.

Mix the Sauce

While the tempeh simmers, whisk together your sesame sauce ingredients in a jar or bowl. Taste and adjust seasoning as needed. This combination of umami, sweetness, spice, and tang is the flavor backbone of the dish.

Pan-Sear the Tempeh

Drain the tempeh and pat it dry. In a skillet over medium heat, sear the cubes for about 3–4 minutes per side until golden and crispy. Then reduce the heat, pour in the sauce, and stir gently to coat each piece with that glossy, sticky goodness.

Make your Spicy Cream Sauce

Combine all ingredients for spicy cream sauce into a jar and whisk. Put it aside until you’re ready to drizzle on the stuffed cucumbers.

Assemble the Cucumber Boats

Scoop out the centers of your cucumbers to make room for the filling. Add a layer of cooked jasmine rice, top with saucy sesame tempeh, and finish with sliced avocado, green onions, a drizzle of your spicy cream sauce, and an extra sprinkle of sesame seeds.

How to Serve Stuffed Cucumber Boats

These stuffed cucumber boats are hearty enough to serve as a main dish, yet light and refreshing enough to be enjoyed as an appetizer or picnic addition. They pair beautifully with a simple miso soup or a chilled sesame noodle salad for a well-rounded meal. I love them because you can prepare all ingredients, pack them separately and then assemble on the spot, making them a fun bring to anywhere meal. Best enjoyed fresh, the contrast between the crisp, cold cucumber and the warm, savory tempeh makes each bite incredibly satisfying.

How Should These Cucumber Boats Be Stored?

While cucumber boats are best assembled right before eating to preserve the texture, you can prepare each component ahead of time:

Tempeh: Store in an airtight container in the fridge for up to 5 days.
Cucumbers and rice: Prep and store separately, then assemble as needed.
Sauces: Make ahead and refrigerate in a sealed jar for up to 1 week.

Why You’ll Love These Sesame Tempeh Cucumber Boats

This easy sesame tempeh cucumber boat recipe is quick to prepare, packed with bold flavor, made entirely with whole food ingredients and better than takeout. It’s low in carbs, using hydrating cucumber instead of bread or wraps, and high in plant-based protein thanks to the crispy tempeh. Every bite brings a perfect balance of sweet, salty, spicy, and tangy flavors. Whether you’re meal prepping for the week or throwing together a quick lunch, this dish is fresh, fuss-free, and full of texture!

Sesame Tempeh Cucumber Boat FAQ

Are cucumber boats low carb? Yes, cucumbers are naturally low in carbohydrates and make a great alternative to bread or tortillas.

What’s the difference between tempeh and tofu? Tempeh is firmer, fermented, and higher in protein and fiber compared to tofu. It also has a nutty, earthy flavor.

Do I have to simmer the tempeh? No you don’t. Feel free to skip simmering the tempeh if you want. Just know you’ll be missing out on some amazing flavor because simmering the tempeh in the coconut aminos and rice vinegar really enhances the flavor and gives it a little extra something.

Can I use another grain instead of jasmine rice? Absolutely. Try quinoa, brown rice, or cauliflower rice for a different twist.

Is this recipe gluten-free? Yes! Just make sure your coconut aminos or soy sauce is certified gluten-free.

Did You Make This Recipe?

Don’t forget to leave a rating and review below to let me know how you liked this recipe! Try these delicious recipes next:

Watermelon Tuna Poke Bowl

High Protein Sweet Chili Tofu Meatballs

Better Than Takeout Vegan Honey Cashew Cauliflower

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

Get the Jackfruitful Meal Planner !

Say goodbye to meal time stress with the Jackfruitful Meal Planner! Get a weekly custom meal plan, grocery list, and access to exclusive recipes, tutorials, at-home workouts and more!

Get the Layered Salads ebook from Jackfruitful Kitchen for FREE!

Enter your email below and then check your inbox for the goodies.

bowl with pasta shells coated in bright green zucchini pesto with a light sprinkle of vegan parm.

Zucchini Pesto with Giant Zucchini Noodles

Teriyaki Cauliflower Wings

Square graphic reading 50 Best Tailgating Recipes with six squash recipe photos on an orange background

The 50 Best Tailgating Recipes Everyone Will Love

Join my mailing list to get the latest recipes first!

Cucumber boats filled with rice, tempeh, avocado, spicy vegan sauce, sesame seeds, and scallions

Jackie Akerberg

Sesame Tempeh Cucumber Boats

No ratings yet

Print Recipe Pin to Pinterest!

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Appetizer, Main Course

Calories: 284

Equipment

stove

Ingredients

Tempeh Ingredients

8 oz tempeh, cut into 3/4 inch cubes
1 tbsp coconut aminos, or soy sauce
1 tbsp rice vinegar
½ tsp sea salt

Sesame Sauce Ingredients

3 tbsp coconut aminos
2 tbsp mirin
2 tbsp sriracha
1 tbsp maple syrup
1 tbsp rice vinegar
2 garlic cloves, minced
1 tsp ginger, minced
salt and pepper, to taste
1 tsp sesame oil, optional
1 tbsp sesame seeds, plus more for garnish

Spicy Cream Sauce

⅓ cup plain unsweetened dairy free yogurt
2 tbsp sriracha
1 tsp maple syrup
1 tsp rice vinegar
¼ tsp garlic powder

To Serve Ingredients

2 English cucumbers, center scooped out
½ cup jasmine rice, cooked and cooled
½ avocado, thinly sliced
2 green onions, chopped

Method

Add tempeh to a medium saucepan with the coconut aminos, rice vinegar, salt and just enough water to cover the tempeh. Bring to a gentle simmer, cover and simmer on low for 5 minutes.
While tempeh is simmering, add all ingredients for sesame sauce to a jar and whisk to combine, seasoning to taste.
Drain the tempeh and pat dry. Heat a medium skillet over medium heat and add a splash of water or cooking oil to coat. Add the tempeh and pan fry for 3-4 minutes per side until golden and crispy.
Reduce heat to low, add the sauce, and stir frequently with a wooden spoon to coat each side of the tempeh.
Assemble cucumber boats by filling with a small amount of rice, topping with the tempeh.
Next, combine all ingredients for spicy cream sauce and drizzle on finished cucumber boats!
Add a few pieces of avocado, and sprinkle with green onion and sesame seeds.

Notes

Short on time? Feel free to skip simmering the tempeh if you want. Just know you’ll be missing out on some amazing flavor because simmering the tempeh in the coconut aminos and rice vinegar really enhances the flavor and gives it a little extra something.

Nutrition

Serving 1servingCalories 284kcalCarbohydrates 33gProtein 14gFat 12gSaturated Fat 2gPolyunsaturated Fat 4gMonounsaturated Fat 5gCholesterol 0.4mgSodium 1066mgPotassium 705mgFiber 3gSugar 11gVitamin A 277IUVitamin C 18mgCalcium 168mgIron 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Did you make this recipe?

Let us know how it was!

Sesame Tempeh Cucumber Boats

Sesame Tempeh Cucumber Boats