Glazed Tempeh Bowl

🛒 Ingredients

• Tempeh 150 g · 300 kcal
• Cooked Brown Rice 150 g · 180 kcal
• Broccoli Florets 100 g · 35 kcal
• Shredded Carrots 50 g · 20 kcal
• Red Bell Pepper 50 g · 15 kcal
• Shelled Edamame 50 g · 65 kcal
• Low-Sodium Soy Sauce 30 g · 20 kcal
• Maple Syrup 30 g · 75 kcal
• Rice Vinegar 15 g · 2 kcal
• Fresh Ginger 5 g · 4 kcal
• Garlic Cloves 5 g · 7 kcal
• Sesame Oil 5 g · 45 kcal
• Sriracha (optional) 5 g · 5 kcal
• Toasted Sesame Seeds 5 g · 28 kcal

👨‍🍳 Instructions

1. Steam the tempeh for 10-15 minutes, then pat it dry and cut into 1-inch cubes. This removes any bitterness and tenderizes it.
2. In a bowl, whisk together soy sauce, maple syrup, rice vinegar, grated ginger, minced garlic, and sriracha (if using) to create the glaze.
3. Heat sesame oil in a large skillet over medium-high heat. Add tempeh cubes and cook until golden brown and crispy on all sides, about 5-7 minutes.
4. Pour the prepared glaze over the cooked tempeh. Simmer for 2-3 minutes, stirring constantly, until the glaze thickens and coats the tempeh beautifully.
5. Meanwhile, steam or quickly sauté the broccoli, shredded carrots, bell pepper, and edamame until tender-crisp. Cook brown rice according to package instructions.
6. Assemble the bowl: Start with a base of brown rice, then arrange the glazed tempeh, broccoli, carrots, bell pepper, and edamame on top.
7. Garnish with toasted sesame seeds and serve immediately.