Tempeh Poke Bowl

Tempeh Poke Bowl

from Ma cuisine de tous les jours

Ingredients

  • 100g @tempehine Caribbean tempeh cubes (half a packet))
  • Vegetable stock (to cover)
  • 1 tbsp. sesame oil
  • 1 tbsp. soy sauce
  • 3 tbsp. maple syrup
  • 1/2 tsp. garlic powder
  • 1/2 cup cold rice, cooked
  • 1/4 cup edamame
  • 1 carrot, julienned
  • 1 large handful spinach, chopped
  • 1/4 cucumber, sliced
  • Half an avocado, sliced

Sauce

  • 1 tbsp. vegetable mayonnaise
  • 1 tbsp. water
  • 1/2 tsp. lime juice
  • 1/4 tsp. sriracha sauce
  • 1/4 tsp. maple syrup
  • Toppings: green onions, sliced, sesame seeds

Cut each tempeh cube in half and place them in a pan with the vegetable stock. Cover
and bring to the boil (this method removes the bitterness from the tempeh). Once boiling,
continue to “cook”, covered, until the liquid has evaporated. Reduce heat to medium-low.
Add the sesame oil and brown the tempeh. Finally add the soy sauce, maple syrup and
garlic powder. Stir to coat and set aside off the heat.
Cover the edamame with water and place them in the microwave for 1.5 to 2 minutes.
Drain. Mix the sauce ingredients together. Set aside in a cool place.
Bowl assembly: Add some chopped spinach, cucumber slices, julienned carrots, cooked
(and cold) rice, caramelized tempeh, edamame and sliced avocado to a large, deep
bowl. Garnish with sliced green onions, sesame seeds and drizzle with sauce. Serve
warm or cold.

Leave a Reply