Spicy Peanut Tempeh Bowl
Ingredients
- Short-grain brown rice: 1 ½ c
- Low-sodium soy sauce: 4 tbsp
- Large carrots: 3
- Frozen shelled edamame: ¾ c
- Tempeh: 8 oz
- Agave nectar: 2 ⅓ tbsp
-
Garlic:
1
clove
minced
-
Ginger:
1
tsp
grated
- Five-spice powder: ½ tsp
- Broccoli: 1 head
- Peanut oil: 2 tbsp
- Creamy peanut butter: ⅓ c
- Asian sesame oil: 1 tbsp
- Water: 2 tbsp
- Sriracha hot sauce: 1 - 1 ⅓ tbsp
- Cashew cream (opt)
-
Jalapeños (opt)
chopped
- Salsa (opt)
-
Avocado (opt)
sliced
-
Carrot (opt)
shredded
Cookware
- Fine mesh strainer
- Pressure cooker
- Large microwave-safe bowl
- Microwave
- Large frying pan
- Small bowl
- Pressure cooker
Method
Place the rice in a fine mesh strainer and rinse thoroughly with cold water. Transfer the wet rice and water to a pressure cooker. Lock the lid and cook on high pressure for . (Alternatively, you can cook the rice on the stovetop.) While the rice is cooking, prepare the tempeh and vegetables.
- rice: 1.5 cups
- water: 1.75 cups
Cut the tempeh crosswise into 1/4-inch-thick slices. Whisk together the soy sauce, agave nectar, garlic, ginger, and five-spice powder in a flat container or baking dish. Add the tempeh slices, stirring gently to coat them. Cover and refrigerate for about .
- tempeh: 8 oz
- soy sauce: 2 tbsp
- agave nectar: 1 tsp
- garlic: 1 clove
- ginger: 1 tsp
- five-spice powder: ½ tsp
While the tempeh is marinading, cut the broccoli into medium-sized florets and place in a large microwave-safe bowl; discard or save the stems for another use. Peel the carrots and cut diagonally into 1/4-inch-thick slices and add to the bowl of broccoli. Add the edamame and toss to combine. Add the water and cover tightly with plastic wrap or a dinner plate. Microwave until the vegetables are crisp-tender, ; set aside.
- broccoli: 1 head
- carrots: 3
- edamame: ¾ cup
- water: 2 tbsp
When the rice has finished its cooking cycle and the pot is releasing pressure, heat peanut oil in a large frying pan over medium heat until shimmering. Add the tempeh slices to the pan and cook on one side until golden-brown, . Flip and cook on the other side, then remove from heat.
- peanut oil: 2 tbsp
- tempeh slices from step 2
In a small bowl, whisk together creamy peanut butter, Asian sesame oil, soy sauce, agave nectar, water and Sriracha hot sauce.
- creamy peanut butter: ⅓ cup
- Asian sesame oil: 1 tbsp
- soy sauce: 2 tbsp
- agave nectar: 2 tbsp
- water: 2 tbsp
- Sriracha hot sauce: 3-4 tsp
Release any remaining pressure from the pressure cooker, then unlock it and fluff the rice with a fork.
Divide the rice between 4 bowls. Top with steamed vegetables and tempeh, drizzle with peanut sauce, and top with any optional garnishes ( cashew cream, jalapeños, salsa, avocado, carrot) you'd like.
- cashew cream (opt)
- jalapeños (opt)
- salsa (opt)
- avocado (opt)
- carrot (opt)