Marinated Tempeh Bowl with Peanut Sauce

44g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

pickled vegetables

• 150 g cucumber (julienned)
• 100 g carrot (julienned)
• 60 ml black rice vinegar (or rice)
• 60 ml water (warm)
• 1 tsp granulated sugar
• 1/2 tsp salt

tempeh

• 400 g tempeh
• 60 ml soy sauce
• 15 g cane sugar (or sweetener of choice)
• 15 ml black rice vinegar (or rice)
• 15 ml sesame oil
• 1 tsp smoked paprika (sweet)
• 20 g fresh ginger (grated)
• 2 cloves garlic (grated)
• 1/2 tsp Chinese five-spice powder
• 1 pinch black pepper

peanut sauce

• 80 g peanut butter
• 30 ml soy sauce
• 15 ml black rice vinegar (or rice)
• 15 g cane sugar (or sweetener of choice)
• 1 tsp sesame oil
• 30 ml lime juice
• 2 cloves garlic (grated)
• 1 tbsp fresh ginger (grated)
• 1 tsp sriracha (or chili oil)
• 40 ml water (warm)

bowl

• 350 g jasmine rice
• 400 g broccoli
• 200 g edamame
• 150 g red cabbage (shredded)
• 1 handful fresh coriander
• 1 tbsp sesame seeds
• 1 lime

Contains: gluten, nuts, sesame, soy

How to make it

1. Julienne the cucumber and carrot. In a jar or bowl, combine the vinegar, warm water, sugar, and salt and stir until dissolved. Add the vegetables, press them down so they are submerged, and leave to pickle.
2. Preheat the oven to 200 °C. Cut the tempeh into strips or cubes. In a bowl, whisk together the soy sauce, sugar, vinegar, sesame oil, smoked paprika, grated ginger, garlic, five-spice, and black pepper. Add the tempeh, toss to coat, and marinate for at least 30 minutes.
3. Spread the marinated tempeh in a single layer on a lined baking tray. Bake for about 25 minutes, flipping the pieces halfway through so they colour evenly on all sides.
4. While the tempeh bakes, cook the jasmine rice according to package instructions.
5. Bring a pot of salted water to a boil. Add the broccoli and edamame and blanch for 2–3 minutes. Drain immediately and transfer to a bowl of ice-cold water to stop the cooking and keep the colour vibrant. Drain again.
6. Make the peanut sauce: combine the peanut butter, soy sauce, vinegar, sugar, sesame oil, lime juice, crushed garlic, grated ginger, and sriracha in a bowl and whisk until smooth. Thin with warm water to your desired consistency.
7. Divide the rice among 4 bowls or meal-prep containers. Arrange the baked tempeh, broccoli, edamame, shredded red cabbage, and pickled vegetables on top. Drizzle generously with peanut sauce and garnish with fresh coriander, sesame seeds, and a wedge of lime.

Nutrition