spicy sesame orange tempeh bowls
A flavorful vegan fixture for nights lacking energy, but craving flavor.
Ingredients
- 1 block tempeh, crumbled
- 1 tbsp cornstarch
- 1 tsp smoked paprika
- 1/3 cup soy sauce
- 1/4 cup orange juice
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/2 tsp red pepper flakes
- 1 avocado, sliced
- 2-3 Persian cucumbers, sliced
- steamed rice, green onions, sesame seeds, and limes, to serve
Instructions
- In a medium bowl, toss the tempeh with the corn starch, paprika, and a pinch of salt and pepper.
- Heat 2 tablespoons olive oil in a skillet over medium. Add the tempeh and cook in a single layer (as much as possible) for 5 minutes, stir, then cook an additional 3-5 minutes until crispy.
- In a bowl or jar, whisk or shake together the soy sauce, orange juice, brown sugar, rice vinegar, toasted sesame oil, garlic, ginger, and red pepper flakes. Pour 2/3 of the sauce into the pan with the tempeh and toss until the sauce sticks to the tempeh, about 2-3 minutes.
- Pile rice into serving bowls. Top with avocado, cucumbers, and the tempeh. Sprinkle with green onions and sesame seeds. Drizzle remaining dressing and a squeeze of lime juice over the veggies.
Notes
*Spicy mayo: In a bowl, combine 1/2 cup vegan (or regular) mayonnaise, 2 tablespoons sriracha, and 1 tablespoon honey.