Spicy Marinated Tempeh Bowl
Servings: 2
This tempeh bowl starts with slices soaked in a spicy-sweet marinade of tamari, sriracha, maple, sesame oil and garlic, then seared until caramelized. Serve it over brown rice with dill sauerkraut and sesame seeds for 29 grams of plant protein.
Ingredients
- 8 ounce tempeh 1 package
- ¼ cup tamari
- 2 tablespoon rice vinegar
- 2 tablespoon pure maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- ¼ tsp black pepper, ground
- 1 garlic clove minced
- ½ cup brown rice uncooked
- 1 cup water
- 1 tsp avocado oil
Toppings
- ¼ cup dill sauerkraut
- 2 tablespoon green onions
- 1 tablespoon black sesame seeds
Instructions
- Cut the tempeh into cubes and place them in a steamer basket set over a pot with an inch of water. Bring the water to a simmer, cover and steam for 10 minutes.
- In a small bowl, whisk together the tamari, rice vinegar, maple syrup, sesame oil, sriracha, garlic and pepper. Place the tempeh in a shallow dish and pour the marinade over it to coat. Cover and refrigerate for at least 30 minutes and up to 24 hours.
- Bring the water to a boil in a saucepan over high heat. Stir in the rice, reduce the heat to low, cover and simmer for 45 minutes. Remove from the heat, let cool slightly and fluff with a fork.
- Heat the avocado oil in a large skillet over medium heat. Lift the tempeh from the marinade, reserving the marinade, and arrange it in a single layer. Cook until caramelized and golden, 10 to 15 minutes. Add the reserved marinade and cook until the tempeh absorbs it and the sauce thickens.
- Serve the tempeh over the brown rice and top with the sauerkraut, green onions and sesame seeds.
Notes
- Toppings: Kimchi or pickled red onions work in place of the sauerkraut.
- Grain Swap: White rice or quinoa works in place of brown rice; adjust the water and cooking time to the package directions.
- Make Ahead: Marinate the tempeh for up to 24 hours and cook the rice up to 4 days in advance, then refrigerate both until dinner.
- Oven Method: Spread the marinated tempeh on a lined baking sheet and bake at 375 °F for about 20 minutes, flipping halfway. Simmer the reserved marinade in a small pan until thick and spoon it over.
Nutrition
Serving: 3cups, Calories: 579kcal, Carbohydrates: 65g, Protein: 29g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 9g, Sodium: 1931mg, Potassium: 785mg, Fiber: 3g, Sugar: 13g, Vitamin A: 75IU, Vitamin C: 9mg, Calcium: 227mg, Iron: 6mg
