Korean Tempeh Bowls with Broccoli, Brown Rice, and Sriracha Mayo
Korean tempeh bowls with broccoli and brown rice are savory and spicy. A quick and easy meal that is perfect for weekday lunches or weeknight dinners.
Yield: 4 servings
  • 1 cup brown rice
For the tempeh
  • 8 oz tempeh, cut into ¾-inch cubes
  • ¼ cup tamari
  • 3 tbsp rice vinegar
  • 2 tbsp mirin
  • 1½ tbsp sesame oil
  • 1 tbsp sugar
  • 4 cloves garlic, minced
  • 1 tbsp minced ginger
  • 1-2 tsp red pepper flakes
  • 1 tbsp grapeseed oil
For the vegetables
  • 1½ tsp grapeseed oil
  • 2 large carrots, cut into matchsticks
  • 2 small zucchini, cut into matchsticks
  • 12 oz broccoli, cut into bite-sized florets
  • 2 tbsp toasted sesame seeds
For the sriracha mayo
  • ⅓ cup mayonnaise
  • 1 tbsp rice vinegar
  • 2 tbsp sriracha
  • 1 garlic clove, grated
  • 2 tsp tamari
  1. Cook the rice according to package directions. Set aside.
For the tempeh
  1. Place the tempeh cubes in a shallow glass bowl in a single layer, if possible. Whisk together the tamari, vinegar, mirin, sesame oil, sugar, garlic, ginger, and red pepper flakes in a separate small bowl. Pour over the tempeh and stir so that it gets evenly coated. Cover and let sit for 20-30 minutes.
  2. Heat the grapeseed oil in a large wok or nonstick skillet over medium heat. Place the tempeh cubes in the pan, leaving as much marinade as possible in the bowl. Cook for 7-8 minutes, until browned on all sides. Transfer to a plate while you prepare the vegetables.
For the vegetables
  1. Heat the oil in the same skillet that you used to cook the tempeh. Add the carrots, zucchini, and broccoli to the pan. Cook, stirring frequently, for 3 minutes, or until the broccoli and carrots are starting to become tender. Reduce the heat to low and pour in the reserved marinade from the tempeh. Allow to cook for 3-5 minutes, or until the broccoli is crisp-tender.
For the sriracha mayo
  1. Combine all of the ingredients in a small bowl and whisk to combine. Season to taste. Store in the refrigerator for up to 1 week.
For the bowls
  1. Divide the rice evenly among four bowls. Top each with a quarter of the tempeh and vegetables. Sprinkle with the sesame seeds and drizzle with the sriracha mayo. Serve warm.
Recipe from Power Plates
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/09/korean-tempeh-bowls-with-sriracha-mayo.html