Tempeh is a soy-based food that is made by culturing and fermenting soybeans into a block form. It’s packed full of protein, super versatile, and much like it’s cousin tofu, will take on the flavours in which it is prepared. Terrific, baked in the oven, or sautéed on the stove top, this tempeh rice bowl is sure to satisfy.
Prep time: 15 minutes
Cook time: 30 minutes
1 onion, chopped
1 tomato, chopped
1 cup unsweetened coconut milk
1 “thumb” of fresh ginger, peeled
2 Tbsp of hot chili paste
2 Tbsp sesame oil
1 Tbsp of Bragg liquid soy seasoning (soy sauce of choice)
1 Tbsp of maple syrup
I often create marinades on a whim, and rarely measure out ingredients… so go by flavour and adjust this recipe to taste!
1-2 blocks of plain tempeh, cubed (I used noble bean brand)
4 cups of chopped bok choy
2 Lebanese cucumbers, chopped
1 cup of brown rice (dry)
Thai basil leaves, chopped, for garnish
- Place all the marinade ingredients in a blender, and pulverize on high speed until well blended
- Toss the marinade with the cubed tempeh, and allow to sit for 30 minutes or more
- Place marinated tempeh in a baking dish, and bake at 450F for 30 minutes or until browned and slightly crispy around the edges. Toss tempeh every 10 minutes while baking.
- While the tempeh is baking, prepare rice as indicated on the package. I like to add a cube of veggie bouillon to my rice for added flavour.
- Sautée the bok choy in a bit of sesame oil and season with a dash of sea salt
- Build the final dish by portioning out the baked tempeh on a bed of rice, topped with the bok choy, chopped cucumber and garnish with fresh Thai basil leaves.