Description
Prepare a satisfying vegan power bowl featuring crispy, glazed tempeh, bright ginger-lime rice, and tender sautéed bok choy.
Ingredients
Scale
- 1 block (8 oz) tempeh, pressed and cut into 1/2-inch cubes
- 1 tablespoon cornstarch
- 1 tablespoon neutral oil (like canola or avocado)
- 1 cup uncooked white rice or quinoa
- 1 1/2 cups water or vegetable broth
- 1 teaspoon grated fresh ginger
- 1 tablespoon fresh lime juice
- 2 heads baby bok choy, halved
- 1 teaspoon sesame oil
- Pinch of salt
- For the Sauce: 1/4 cup soy sauce or tamari
- 3 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
- For Garnish: 1 tablespoon sesame seeds, sliced green onions
Instructions
- Cook the rice or quinoa according to package directions, substituting water with broth if desired. Once cooked, stir in the 1 teaspoon grated ginger, lime juice, and salt. Keep warm.
- In a medium bowl, toss the tempeh cubes with 1 tablespoon of cornstarch until lightly coated.
- Heat 1 tablespoon of neutral oil in a large non-stick skillet over medium-high heat. Add the coated tempeh in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tempeh and set aside.
- While the tempeh cooks, prepare the sauce. Whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic in a small bowl.
- Pour the sauce mixture into the same skillet used for the tempeh. Bring to a simmer over medium heat.
- Whisk the cornstarch slurry again and pour it into the simmering sauce. Stir constantly until the sauce thickens, about 1 minute.
- Return the crispy tempeh to the skillet and toss gently until every piece is coated in the sticky sesame glaze. Remove from heat.
- In the same skillet (or a separate pan), heat the sesame oil over medium heat. Add the bok choy halves, cut-side down. Sauté for 2-3 minutes until slightly wilted and browned. Add a pinch of salt and toss.
- To assemble the bowls, divide the ginger-lime rice among serving bowls. Top with the sautéed bok choy and the crispy sesame tempeh. Garnish with sesame seeds and sliced green onions.
Notes
- For extra crispy tempeh, ensure you press out as much moisture as possible before coating with cornstarch.
- You can substitute quinoa for rice to increase the protein content of the base.
- If you prefer a spicier sauce, add 1/2 teaspoon of sriracha to the sauce mixture before cooking.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 18
- Sodium: 850
- Fat: 22
- Saturated Fat: 3
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 10
- Protein: 30
- Cholesterol: 0