Soy Maple Tempeh Bowl
Recipe type: Entree
Cuisine: Asian
  • For the Soy Maple Tempeh¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬
  • 2 8-oz. blocks of tempeh
  • ⅓ cup gluten-free, low-sodium tamari
  • ⅓ cup maple syrup
  • 2 Tbs. mirin or brown rice vinegar
  • ⅓ cup water
  • 1-inch fresh grated ginger
  • 3 minced garlic cloves
  • ½ tsp. black pepper
  • ¼ tsp. red pepper flakes
  • 1 Tbs. olive oil
  • For the Bowl
  • 1 ½ cups brown rice
  • 2⅔ cups water
  • Kosher salt
  • 1 Tbs. olive oil
  • 1 red onion, halved and sliced
  • 4 scallions, thinly sliced
  • 3 garlic cloves, minced
  • 1-inch ginger, grated
  • 4 carrots, sliced diagonally
  • 3 celery stalks, thinly sliced
  • 2 bell peppers, thinly sliced
  • Reserved marinade
  • Large bunch of chopped greens
  • A pinch of nutmeg
  1. To make the tempeh: Steam the blocks of tempeh for 3-4 minutes if you want it softer. In a bowl or container, combine the tamari, maple syrup, mirin or vinegar, water, ginger, garlic, black pepper and red pepper flakes. Cut the tempeh into ¼-inch slices and add them to the marinade. Cover and let marinate for at least 30 minutes. The longer the better. When you are ready to cook the tempeh, remove it from the marinade and pat it dry. Reserve the marinade for later in the recipe. Heat 1 Tbs. oil in a large skillet or saute pan over medium-high heat. Cook the tempeh until it is tender and browned on both sides. You will have to do this is batches. Transfer to a plate and set aside.
  2. To make the rice and veggies: While the tempeh is marinating, make the rice. Add the rice to a saucepan along with a sprinkle of salt and the water. Cover the pot and bring to a rapid boil. Reduce the heat and simmer for 30 minutes or until the water has been absorbed. Remove from the heat and let sit, covered for 10 minutes. Taste for seasoning adjustments and set aside.
  3. In the same pan that you cooked the tempeh in, heat another spoon of oil. Saute the onion, scallions, garlic and ginger over medium-high heat for 4 minutes. Add the carrots, celery and bell peppers and cook, tossing often, until the vegetables are crisp-tender, about 8 minutes. Stir in 2 Tbs. of the reserved marinade and cook another minute. Transfer the veggies to a bowl and add the greens to the pot. Add another few spoons of marinade to braise the greens a bit. Don’t let them cook too long or they will lose their color. Add a pinch of nutmeg and then check for seasoning adjustments. Remove from the heat.
  4. To assemble the bowl: In each bowl, add a scoop of rice and some greens. Layer vegetables on top and then add the tempeh.
Recipe by The "V" Word at