Tempeh rice bowl with hoisin sauce

Tempeh rice bowl with hoisin sauce

Ingredients

serves 2
  • •100g rice
  • •200g tempeh, sliced
  • •120g edamame, cooked
  • •1 large carrot, grated
  • •¼ cucumber, sliced
  • •4 tbsp pickled red cabbage (see recipe)
  • •2 tbsp pickled radishes (see recipe)
  • •Small handful coriander, chopped (optional)
  • •2 tsp sesame seeds

  • Sauce

  • •4 tsp hoisin sauce
  • •1 tbsp soy sauce
  • •2 tsp sesame oil
  • •2 tsp rice vinegar
  • •2 tbsp water

Directions

Cooking mode
  1. 1. Cook the rice.
  2. 2. To make the sauce, whisk together all the ingredients in a small bowl.
  3. 3. Heat a large pan over medium heat. Add the tempeh and cook for a few minutes to lightly brown one side. Brush with half of the sauce, flip the tempeh and cook for another few minutes, turning frequently, until the sauce has thickened slightly. Set aside the tempeh. Gently heat the remaining sauce until slightly thickened.
  4. 4. To assemble the bowls, add the rice, followed by the tempeh, edamame, veggies and a drizzle of the remaining sauce. Serve topped with coriander and sesame seeds.
Baker Beanie Author

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