Teriyaki Tempeh Bowl
Eat the rainbow in a bowl by making this teriyaki tempeh bowl. A vegan meal that is ready is just about 30 minutes.
Servings: 2
Calories: 595kcal
Ingredients
Teriyaki Sauce:
- 2 tablespoons cornstarch + 1/4 cup water
- 1 cup water
- 1/4 cup reduced sodium soy sauce
- 1 tablespoon sweet rice wine Mirin
- 1 tablespoon brown sugar
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
For the Bowl:
- 1 8 oz. package tempeh
- 2 tablespoons coconut or canola oil
- 2 servings cooked brown rice or white rice
- Fresh cut vegetables snap peas, radish, cabbage, carrots, etc.
Instructions
- Put your rice on to simmer while you prep the tempeh and sauce.
- In a small bowl, whisk together the 2 T. cornstarch and 1/4 cup water. Set aside.
- In a small saucepan, add the 1 cup water, soy sauce, rice wine, brown sugar, garlic, and ginger. Bring to a simmer and then stir in the cornstarch/water mixture. Sauce with thicken as you continue to stir for 1 more minute.
- Turn off the heat and set aside to cool and thicken to gravy consistency.
- Meanwhile, chop tempeh into triangles. Heat oil in a non-stick skillet and add the tempeh. Cook for 2-3 minutes on 1 side until golden and then flip each piece and cook on the second side for 1-2 minutes or until golden brown.
- Add 1/4-1/3 cup of teriyaki sauce to tempeh in the skillet and toss to coat.
- Assemble bowls by layering rice, chopped vegetables, and tempeh.
Notes
Teriyaki recipe adapted from Brewing Happiness.
Nutrition
Serving: 1/2 Recipe | Calories: 595kcal | Carbohydrates: 75g | Protein: 28g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Sodium: 860mg | Fiber: 13g | Sugar: 6g