A food to discover: tempeh!
This is the time of the year to barbecue and grill. Are you looking …
Read more
Tempeh thaï bowl
Buddha bowls, Amelie’s favourite dish ever! Have a try and you will adopt it too, for sure.
Ingredients
- 1 tempeh package, about 240g, sliced into 2cm thick strips
- 1 tbsp oil
- 1 onion, cut into strips
- 1 red pepper, cut into strips
- 2 large bokchoy, cut in 4 (lengthwise)
- ½ cup of water or vegetable broth
- 2 tbsp maple syrup
- 2 tbsp tablespoon soy sauce
- 1 tbsp fresh ginger, chopped
- 1 clove of garlic, minced
- 1 tbsp Sriracha chili sauce
- 1 tbsp lime juice
- Brown rice or cooked quinoa
- ½ cup fresh Thai basil, chopped (or other herbs of your choice)
- Toasted sesame seeds (optional)
Methods
- Heat a pan over medium-high heat with the oil. Add the tempeh strips to brown them for about 5 minutes.
- Add the vegetables, then continue cooking for another 2-3 minutes.
- Meanwhile, in a small bowl, combine the water or broth, maple syrup, soy sauce, ginger, garlic, Sriracha sauce and lime juice.
- Pour into the pan, and cook for another 2-3 minutes, until the vegetables are cooked.
- Serve on a bed of brown rice or quinoa, and garnish with herbs and sesame seeds.
