So this recipe suggest brown rice. BUT..ever tried cauliflower rice? It’s simply steaming cauliflower for 5 minutes, set aside and allow to cool off a little (don’t leave it hanging above boiled water), and pop into a food processor until it becomes as tiny as rice. You can add a few spices for some more flavour if you prefer, but this dish already comes with a few spices, so don’t be to bold ;). I also added some yesterday’s leftover mushrooms and mixed it together with the tempeh, delicious! These recipes are for the hardworking ladies and gents (we all are 😉) whom are looking for quick yet easy to fix meals. And that includes you Demi, let me know if you liked it 🧡. Credits to MinimalistBaker for the original recipe, I just changed a few ingredients. Enjoy your dinner!
– 3-4 tsp chili garlic sauce (sambal)
– 4 tbsps peanut butter
– 4 tsp sesame oil
– 60 ml tamari / soy sauce (1/4 cup)
– 4 tsp lime juice
– 3 tsp freshly grated ginger
– 1 tsp maple syrup
– 3-4 tbsps water
– 226 g (8 ounces) tempeh, chopped into bite-size squares
– 4 tsp sesame oil
– 33 g (2/3 cup) chopped green onion
– 330 g (4 cups) mixed chopped vegetables ( I used red bell pepper, green bell pepper, carrot, broccoli, spring onions)
– 4 tsp tamari/soy sauce
– 500 g (3 cups) brown rice
extra needed: cutting board, knife, mixing bowl, scale, skillet, measuring cups&spoons, pan
serves: 4 portions
Cook rice as indicated on the packaging.
Prepare glaze by adding chili garlic sauce, peanut butter, sesame oil, coconut aminos (or tamari), lime juice, fresh ginger, and maple syrup to a small mixing bowl.
Whisk to combine.
Add the water until a thin, pourable sauce is formed. If you want to adjust flavours, either more spicy or sweet, now is the moment.
Add the tempeh and stir until all tempeh is coated with the sauce.
Cover and place into the refrigerator for at least 15 minutes (you can also prep this 1 day in advanced).
Prep and cut all other vegetables at this moment.
Preheat a large skillet over medium heat.
Once heated, add tempeh without the glaze (you’ll be using this later).
Stir regularly and fry tempeh in 6-8 minutes crispy and brown. Once done, remove from heat and add back to the glaze mixture.
While the skillet is still hot, add sesame oil, green onion and mixed vegetables (if adding greens, wait to add until step 6).
Add tamari and cover to cook and steam the vegetables in about 5 minutes until slightly golden brown and tender.
Stir occasionally and if veggies stick to the pan, add 1-2 tablespoons of water to loosen.
Once the vegetables are nearly done, add greens and rice and saute for 3-5 minutes until warmed through.
Lastly add the cooked tempeh, together with the glaze, and stir to coat.
Cook for another 1-2 minutes, or until everything is hot and well incorporated.
Take off heat, divide over bowls and serve immediately. Leftovers can be stored in the fridge for 3-5 days.