---
title: Spicy Peanut Tempeh Bowl
tags:
  - tempeh
  - quick
  - peanut
  - thekitchn
  - main
source:
  name: the kitchn
  author: Maria Siriano
  url: https://www.thekitchn.com/recipe-spicy-peanut-tempeh-bowl-240233
locale: en_US
diet: vegan
servings: 4
---

>> [auto_scale]: true

-- Define long-form names for ingredients so I can use shorter names in the steps
>> [define]: ingredients
@rice|short-grain brown rice{}
@soy sauce|low-sodium soy sauce{}
@carrots|large carrots{}
@edamame|frozen shelled edamame{}

>> [define]: default

Place the @&rice{1.5%cups} in a #fine mesh strainer{} and rinse thoroughly with cold water.
Transfer the wet @&rice{} and @-water{1.75%cups} to a #pressure cooker{}.
Lock the lid and cook on high pressure for ~{25%minutes}. (Alternatively, you can cook the @&rice{} on the stovetop.)
While the @&rice{} is cooking, prepare the tempeh and vegetables.

Cut the @tempeh{8%oz} crosswise into 1/4-inch-thick slices.
Whisk together the @&soy sauce{2%tbsp}, @agave nectar{1%tsp}, @garlic{1%clove}(minced), @fresh ginger|ginger{1%tsp}(grated), and @five-spice powder{1/2%tsp} in a flat container or baking dish.
Add the @&tempeh{} slices, stirring gently to coat them.
Cover and refrigerate for about ~{20%minutes}.

While the tempeh is marinading, cut the @broccoli{1%head} into medium-sized florets and place in a #large microwave-safe bowl{}; discard or save the stems for another use.
Peel the @&carrots{3} and cut diagonally into 1/4-inch-thick slices and add to the bowl of @&broccoli{}.
Add the @&edamame{3/4%cup} and toss to combine.
Add the @&-water{2%tbsp} and cover tightly with plastic wrap or a dinner plate.
#Microwave until the vegetables are crisp-tender, ~{5-7%minutes}; set aside.

When the rice has finished its cooking cycle and the pot is releasing pressure, heat @peanut oil{2%tbsp} in a #large frying pan{} over medium heat until shimmering.
Add the @&(~2)tempeh slices{} to the pan and cook on one side until golden-brown, ~{2-3%minutes}.
Flip and cook ~{2-3%minutes} on the other side, then remove from heat.

In a #small bowl{}, whisk together @creamy peanut butter{1/3%cup}, @Asian sesame oil{1%tbsp}, @&soy sauce{2%tbsp}, @&agave nectar{2%tbsp}, @water{2%tbsp} and @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{}(chopped), @?salsa{}, @?avocado{}(sliced), @?carrot{}(shredded)) you'd like.