All the flavors of a Vietnamese bánh mì in bowl form — caramelized lemongrass tempeh, quick-pickled carrot and daikon, fresh herbs and a drizzle of sriracha mayo over fluffy jasmine rice.
15m prep · 35m cook · 4 servings
Ingredients Instructions
16 oz Tempeh 2 tbsp Lemongrass Paste 2 tbsp Soy Sauce 1 tbsp Maple Syrup 1 tbsp Vegetable Oil 2 cups Jasmine Rice 3 cups Water 1 tsp Salt 1 cup Shredded Carrots 1 cup Daikon Radish 3 tbsp Rice Vinegar ½ whole English Cucumber 1 whole Jalapeño ½ cup Fresh Cilantro 2 tbsp Vegan Mayonnaise 1 tsp Sriracha
Instructions 1 Prep: slice the tempeh into strips, julienne the daikon, slice the cucumber and jalapeño, and pick the cilantro. 2 Rinse the jasmine rice in a sieve under cold water until the water runs mostly clear. Combine the rice, 3 cups water and 1/2 tsp salt in a medium pot and bring to a boil over high heat (about 5 minutes). 3 Reduce the heat to low, cover tightly and simmer 15 minutes, until the water is fully absorbed and small steam holes appear on the surface. Remove from the heat and let stand, covered, 10 minutes, then fluff with a fork; the grains should be tender and separate. 4 While the rice simmers, quick-pickle: toss the carrots and daikon with the rice vinegar and 1/4 tsp salt. Set aside 15 minutes, until slightly softened and tangy. 5 Also while the rice simmers, toss the tempeh strips with the lemongrass paste, soy sauce and maple syrup and let marinate at least 5 minutes. 6 While the rice rests, heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the tempeh in a single layer and cook 3–4 minutes per side, until deep golden brown and caramelized at the edges. Taste and sprinkle with a pinch of the remaining salt if needed. 7 Stir the vegan mayonnaise and sriracha together in a small bowl. 8 Divide the rice among 4 bowls. Top with the tempeh, drained pickled vegetables, cucumber, jalapeño and cilantro, then drizzle the sriracha mayo over each bowl. Estimated nutrition (per serving) Calories 690 kcal
Protein 31g
Carbs 96g
Fat 22g
Fiber 13g
Sodium 1215mg
Sugar 5g
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