Ingredients
Click an ingredient to check it off as you cook.
Preparation
Cut each tempeh cube in half and place them in a skillet with the vegetable broth.
Cover and bring to a boil: the tempeh soaks up the broth.
Once it boils, keep it "cooking", covered, until the liquid has evaporated.
Lower the heat to medium-low, then 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 microwave for 1 minute 30 to 2 minutes, then drain.
Stir the sauce ingredients together. Keep chilled.
In a large deep bowl, layer some chopped spinach, cucumber rounds, julienned carrot, cooked (and cold) rice, the caramelized tempeh, the edamame and the sliced avocado.
Top with sliced green onions and sesame seeds, then drizzle with the sauce.
Serve warm or cold.
