Marinated Sesame Peanut Tempeh

This spicy gluten-free tempeh bowl is a fantastic combination of flavors and textures. The tempeh, a versatile plant-based protein, is marinated in a blend of spices that add a kick of heat to the dish. Topped with a delicious sesame peanut sauce, this bowl is a blend of savory and nutty flavors that will leave you wanting more.

This dish is incredibly convenient. With a preparation time of under 30 minutes, it is the perfect option for those busy weeknights when you want a wholesome meal without spending hours in the kitchen. Plus, the leftovers make a fantastic lunch option for the next day, allowing you to enjoy the flavors all over again.

Whether you are a seasoned chef or a novice in the kitchen, this spicy gluten-free tempeh bowl is sure to impress!

•tempeh 8 ounces

•1 cup jasmine (cooked) rice 

•1 cup chopped broccoli

•¼ cup chopped scallions for garnish

SAUCE:

•2 cloves garlic finely minced

•1 tbsp. toasted sesame oil

•¼ cup soy sauce

•2 tbsp. maple syrup

•2 tbsp. vegetable broth

•2 tbsp. peanut butter

•juice from 1/2 lime

•1 tbsp. red pepper flakes

Whisk together all of the ingredients for the sauce. 

Cut the tempeh into squares.

Add the tempeh to a bowl and coat with half of the sauce. Let sit for about 15 minutes to marinate. Toss it halfway through to ensure the sauce is coating every side.

While the tempeh is marinating, steam the broccoli and prepare the rice. 

Once the tempeh is finished marinating, heat a medium pan with 1-2 tbsp. of olive oil over low/medium heat and add the tempeh in. 

Let simmer until the sauce starts to darken, then add in half of the other half of the sauce (save the other bit for drizzling on top of the bowls). 

Simmer for about 5 minutes to allow the tempeh to absorb the flavor. Flip halfway to ensure it is evenly cooked. 

Assemble the bowls with a bed of rice and top with the tempeh, broccoli and an extra drizzle of the peanut sauce.