Crispy Tempeh Rice Bowl

Tempeh over rice with pickled-style vegetables. Makes 2 servings.

26 min · Serves 2 · Vegan · ≈693 kcal per serving · ≈38 g protein

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Ingredients

• 280g tempeh
• 160g dry basmati rice
• 100g cucumber
• 60g carrots
• 20g roasted peanuts
• 10g rice vinegar
• 8g soy sauce
• 5g caster sugar
• 2g salt
• 12g vegetable oil

Method

1. Cook rice. Fry tempeh slices until crisp.
2. Quickly pickle carrot and cucumber with vinegar, sugar and salt 5 minutes.
3. Serve tempeh on rice with vegetables, peanuts and soy drizzle.

Contains: gluten, peanuts, soy.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.