Korean BBQ Tempeh Rice Bowls

BBQ Tempeh Bowls

• 8 oz package of tempeh (224g)
• 1 batch of Korean BBQ marinade sauce
• 1 medium onion, sliced (110g)
• 2 cups spinach (60g)
• 2 bell peppers, thinly sliced (140-160g)
• 2 cups cooked rice (400g)
• 2 scallions, sliced
• sesame seeds for garnish

Sriracha Mayo

• 2.5 tbsp vegan mayonnaise
• 1/2 tbsp rice vinegar
• 1/2-1 tbsp Sriracha
• 1/2 garlic clove, minced
• 1 tsp soy sauce

1. 1

   Remove tempeh from package and crumble it into a bowl with your hands and set aside.

2. 2

   Heat a large pan over medium high heat. Add 3 tbsp of water of 1 tbsp of oil and sauté onions for 3 minutes until semi translucent. Add in the bell peppers and cook for another 3 minutes. Add in 2 tbsp of the marinade and continue to cook until peppers start to soften, about 2 minutes. Add in the spinach and cook for 30 seconds, just until spinach begins to wilt. Remove from heat and transfer veggies to a bowl.

3. 3

   Place pan back on the heat, add 2 tbsp of water or oil and add in the crumbled tempeh. Pour 2/3 of the marinate over the tempeh and cook for 3-5 minutes, until tempeh soaks up all the marinade. Use a wooden spatula to move the tempeh back and forth on the pan so it doesn’t burn. Taste and add more marinade as needed. Remove from heat.

4. 4

   To make the optional Sriracha mayo, whisk all the ingredients together in a bowl.

5. 5

   Between 2 bowls, add the rice, veggies and tempeh. Garnish with sesame seeds, scallions and Sriracha mayo. Enjoy!