Vegan Ginger Soy Tempe Bowls
When we are in the mood for something healthy-and vegan- we go for these delicious tempe bowls. Best of all- when the tempe is prepared correctly, it almost does taste like chicken! Not only is this pretty quick to prepare, but if you’re looking to cut carbs, you can totally turn this into a lettuce wrap and omit the rice.
GINGER SOY TEMPE BOWLS
Ingredients
The Bowl
2 cups of rice (we used basmati but any type will do)
2 packages of tempe (400 g total). If you want to substitute with tofu, go for it! Just remember to dry the tofu out 30 minute prior to cooking, and toss in cornstarch.
1 carrot
Peanuts for garnish
Green onion for garnish
Sesame seeds for garnish
Handful of lettuce (so that the bowl looks pretty)
The Sauce
8 tablespoons of soya sauce
3 tablespoons of sesame oil
7 tablespoons of maple syrup (or honey)
1 chopped clove of garlic
2 tablespoons of chopped/grated ginger
Instructions
The Sauce, Tempe, and Rice
Add 2 cups of water to rice in pot and set to boil
Combine 6 tablespoons of soya sauce, 2 tablespoons of sesame oil, 5 tablespoons of maple syrup and all of the garlic and ginger to a bowl.
Add the tempe/tofu to the bowl and allow it to marinate for at least 20 minutes
Put the tempe marinade onto a frying pan and allow it to fry on medium heat for 10 minutes.
Cut up the carrot julienne style (long and thin).
Chop the peanuts.
In a separate bowl, combine the remaining 1 tablespoon sesame oil, 2 tablespoons of maple syrup, and 2 tablespoons of soya sauce for the sauce
Put it all together!
Once the rice and tempe are cooked, take off heat and assemble in the bowl. I always put the lettuce first, then rice, carrots, tempe, green onions and crushed peanuts, and pour a tablespoon of sauce over everything.
Servings
4 Servings
