Teriyaki Tempeh Bowl with Kimchi and Crispy Rice
Tempeh is one of my favourite protein sources! It’s amazing sliced, crumbled or cubed like I did for this recipe. Two keys ways to making this recipe banging: Give the tempeh a quick pre-steam to remove that bitter taste, and toss in cornstarch to make it crispy! Serving this up with crispy rice and my savoury & sweet teriyaki sauce is a sure-fire way to convert any skeptic! If you’re looking for more ways to increase your plant-based protein, try @lightlifefoods Original Tempeh today! You can pick it up at your local Walmart or Metro and see for yourself! The full recipe is below!
What you need
cup soy sauce
tsp dried ginger
bunch green onion
tbsp cornstarch
tsp garlic powder
cup kimchi
tbsp vegetable oil
cup jasmine rice
cup maple syrup
box tempeh
cup teriyaki sauce
Instructions
1. Place a steam basket over a large pot with a cup of water in it and bring to a simmer. Place the tempeh in the steam basket and steam for 5 minutes. Remove and let cool slightly. Once cooled, cut up into bite size pieces and place in a large bowl along with 2 tbsp soy sauce, 2 tbsp corn starch and the vegetable oil. 2. Preheat your oven to 400F. In a large bowl place, the leftover rice and toss with 2 tbsp vegetable oil. Place on a parchment-lined baking sheet and bake for 20-30 minutes, tossing occasionally. Place the tempeh in the same oven and bake at the same time for 20 minutes, tossing halfway. 3. In a small pot, combine all the teriyaki sauce ingredients and bring to a boil, reduce to a simmer until slightly thickened. Set aside to cool. 4. Once the rice and tempeh are crispy, remove and build you bowl. Place the crispy rice on the bottom, top with crispy tempeh, top with diced kimchi, cucumber, green onions and drizzle on any leftover teriyaki sauce! Dig in!View original recipe