Teriyaki Tempeh Rice Bowl with Pickled Veg
Sticky, glossy teriyaki tempeh over fluffy jasmine rice, topped with tangy quick-pickled carrots and cucumber, sesame seeds and green onions.
15m prep · 45m cook · 4 servings
Ingredients
- 16 oz Tempeh
- 2 tbsp Vegetable Oil
- 3 tbsp Soy Sauce
- 2 tbsp Maple Syrup
- 3 tbsp Rice Vinegar
- 2 cloves Garlic
- 1 tsp Fresh Ginger
- 1 tsp Cornstarch
- 1 tbsp Sesame Oil
- 2 cups Jasmine Rice
- 3 cups Water
- ¾ tsp Salt
- 1 cup Shredded Carrots
- ½ whole English Cucumber
- 1 tbsp Sesame Seeds
- 3 whole Green Onions
Instructions
Estimated nutrition (per serving)
Calories725 kcal
Protein28g
Carbs101g
Fat20g
Fiber7g
Sodium1130mg
Sugar8g