Tempeh, Garlic, Ginger and Soy Bowl

A quick and simple recipe bowl you can use any day of the week to add a positive flair to your meal prep!

 

MAKES 4 SERVINGS

Equipment needed: small saucepan, chopping board, knife

Total Time: 1 hour

 

Ingredients: 

  • 16 ounces Tempeh, diced into bite sizes
  • 1 cup bell pepper
  • 1 cup mixed veg or broccoli
  • 2 cups brown rice
  • 1 teaspoon garlic, minced
  • 1 teaspoon avocado oil
  • 1 avocado, sliced lengthwise, divided into quarters

SAUCE

  • 1 teaspoon sesame oil
  • ½ cup tamari, low sodium
  • ½ cup water
  • ½ teaspoon ginger paste
  • Pinch of chilli flakes
  • ¼ teaspoon Chinese five-spice
  • 3 garlic cloves, minced
  • 2 teaspoon honey
  • 2 teaspoon cornstarch

 

Method: 

  1. For sauce: In a small saucepan, heat 2 teaspoons of avocado oil over medium heat. Add the minced garlic and ginger, and stir often for about 1 minute or until a dark golden color begins to form. Add chilli flakes, Chinese five-spice, and stir for another 30 seconds, until spices are bright. Immediately add the tamari, stir and bring to an aggressive simmer for 3-5 minutes.
  2. As the sauce simmers, mix cornstarch and water in a small bowl to make a slurry. Add slurry into the sauce and simmer aggressively for another 3 minutes, or until sauce is glossy and thick. Remove from heat and cover with lid to keep warm.
  3. For tempeh: Heat remaining 1 teaspoon of avocado oil in a large non-stick saute pan over medium-high heat. Add 1 teaspoon of garlic, stir to avoid garlic from burning, and immediately add diced tempeh. Mix often. The goal with this step is to sear and develop a golden brown color for the tempeh.
  4. Once the tempeh has caramelized, add the sauce to the pan and stir. Add the bell peppers. Coat tempeh and veggies evenly and cook for 2 minutes. Remove from heat and keep warm until needed.
  5. Warm up the rice, along with the broccoli.
  6. Portioning in 4 bowls, plate in each ½ cup of rice, ¼ cup of broccoli, and 4.5 ounces of tempeh mix. Garnish with ¼ avocado per bowl, sesame seeds and fresh cilantro.