Tempeh rice bowl with vegetables

This post is also available in german/deutsch.Hello everyone, we hope you had a nice weekend? Back from our lovely mini vacation in Austria, we went straight back to the kitchen. Today there is something tasty and new on the blog, a delicious and quick Tempeh rice bowl with vegetables. We dealt with Tempeh quite late. We’ve seen some recipes with it, but we haven’t really looked at it. Until our last purchase at the Asia shopping.

AND NOW ON THE QUESTION. WHAT EXACTLY IS TEMPEH?

I always think of peanuts when I see them. But of course this is a traditional fermented soy product from Indonesia, which is vaccinated from cooked soybeans and with fungal spores. Unlike tofu, which is made from soy milk, whole soybeans are used at Tempeh to make it. This also means that there is a lot more nutrients and fiber in Tempeh. Yummy and healthy. 

HOW DO I USE TEMPEH?

It´s super easy! Everything is allowed. No matter if marinated or enjoy pure, fried, steamed, smoked or deep-fried. Just try it out and see what you like best.

Tempeh Rice Bowl

marinade
1 garlic clove, minced
1 cm ginger, minced
60 ml soy sauce
1 tbsp sesame oil
2 tbsp maple syrup
1 tbsp sriracha
optional: 1 tbsp sesame seeds
also
250 g tempeh
rice for 2
1/2 broccoli
2 carrots
1 handful of sugar snap peas
1 garlic
1 green onion, cut into rings

Put the ingredients for the marinade in a bowl and mix well. Cut the tempeh into 2 cm cubes and add to the marinade and marinate for 40 minutes or overnight in the fridge.
Cook the rice according to the package instructions.
Divide the broccoli into small pieces and blanch in salt water.
Cut the carrots and the sugar snap peas into thin strips. Chop the garlic finely.
Heat the sesame oil in a pan and sauté the garlic and strips of vegetables for 5 minutes. Season with soy sauce.
Heat 2-3 tablespoons of sesame oil in a second pan and fry the marinated tempeh for about 5 minutes on both sides.
Arrange all ingredients in a bowl and serve with soy sauce, green onions and peanut butter sauce.

If you try this tempeh rice bowl or one of my other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!

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Tempeh Rice Bowl with vegetables

This delicious tempeh rice bowl with crunchy vegetables provides you with protein and vitamins. A simple and delicious lunch.

Course tempeh

Cuisine easy recipe

Keyword broccoli, vegetables

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 2 Servings

Author Klaraslife

Ingredients

marinade

• 1 garlic clove minced
• 1 cm ginger minced
• 60 ml soy sauce
• 1 tbsp sesame oil
• 2 tbsp maple syrup
• 1 tbsp hot sauce
• optional: 1 tbsp sesame seeds

also

• 250 g tempeh
• rice for 2
• 1/2 broccoli
• 2 carrots
• 1 handful of sugar snap peas
• 1 garlic
• 1 green onion cut into rings

Instructions

• Put the ingredients for the marinade in a bowl and mix well. Cut the tempeh into 2 cm cubes and add to the marinade and marinate for 40 minutes or overnight in the fridge.
• Cook the rice according to the package instructions.
• Divide the broccoli into small pieces and blanch in salt water.
• Cut the carrots and the sugar snap peas into thin strips. Chop the garlic finely.
• Heat the sesame oil in a pan and sauté the garlic and strips of vegetables for 5 minutes. Season with soy sauce.
• Heat 2-3 tablespoons of sesame oil in a second pan and fry the marinated tempeh for about 5 minutes on both sides.
• Arrange all ingredients in a bowl and serve with soy sauce, green onions and peanut butter sauce.

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