Description
Teriyaki Tempeh Rice Bowls offer a delicious plant-based dinner option with a sweet-savory flavor profile, perfect for a protein boost.
Ingredients
- 200g tempeh, cubed
- 1 cup rice
- 1 cup broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- Cook the rice according to package instructions and set aside.
- In a pan, heat sesame oil over medium heat and add the cubed tempeh. Cook until golden brown.
- Add ginger and garlic to the pan and sauté for 1 minute.
- Mix in soy sauce and maple syrup, stirring to coat the tempeh evenly.
- Add broccoli florets to the pan and cook until tender.
- Season with salt and pepper to taste.
- Serve the tempeh and broccoli over the cooked rice.
- Garnish with sesame seeds before serving.
Notes
- For extra flavor, marinate the tempeh in the sauce for 30 minutes before cooking.
- Adjust the sweetness by adding more or less maple syrup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
