Sesame-Peanut Tempeh Bowl Recipe

Cook the rice according to the package instructions.

Cut the tempeh into squares, then into triangles and place the triangles into a glass container with a lid.

To make the sauce, crush the garlic and add it to a small bowl along with the soy sauce, peanut butter, maple syrup, water, sesame oil, tomato paste, and lime juice. Whisk to blend. Pour the sauce over the tempeh and stir to coat well. Let this sit for 30 minutes or more.

Trim the broccoli into small florets, chop the asparagus into 1-inch pieces, and chop the scallions.

Add the chopped broccoli and asparagus to a steamer basket that is positioned over a pot of water. Turn the heat to medium-high and steam the vegetables for 3-5 minutes until they are bright green. If you don't have a steamer, add a couple inches of water to a medium pot. Bring it to a boil and drop in the vegetables for about 3 minutes, then drain.

Add the olive oil to a medium frying pan and bring the heat to medium. Place the marinated tempeh triangles into the pan and cook for about 4 minutes on each side.

To assemble, place the cooked rice on the bottom layer of a shallow bowl. Add the cooked tempeh, broccoli, and asparagus. Add the extra sauce to the tempeh and drizzle some olive oil on the cooked veggies if you desire. Top the bowl with scallions, toasted sesame seeds, and red pepper flakes.

Equipment Needed

Dietary

Allergens