Southeast Asian Style Spinach Tempeh Rice Bowl
Ingredients
Main ingredients
- Lentil Brown Rice 100 g
- Cheongyang Chili Pepper 1 piece
- Tempeh 100 g
- Spinach (raw) 100 g
Seasonings/Sauce
- Vegan Sauce 5 g
- Mirin 5 g
- Ottogi Cooking Oil 5 g
- Minced Garlic 7.5 teaspoon
- Soy Sauce 10 serving
Nutrition summary
Carbohydrates
63.03 g
54%
Protein
32.54 g
28%
Fat
9.79 g
19%
Cooking steps
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1
Wash and prep the spinach into bite-sized pieces, and finely chop the chili peppers and tempeh.
-
2
Sauté minced garlic and chopped chili in cooking oil to infuse flavor. (If you have fresh ginger or ground ginger, add a little at this step for extra aroma.) Once the aroma comes up, add the chopped tempeh and stir-fry.
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3
When the tempeh is lightly browned, move it to one side of the pan and reduce the heat. Add 1 tablespoon each of soy sauce, mirin, and Yondu. Fry them together until slightly caramelized to create a smoky flavor.
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4
Once the sauce thickens a bit, add the spinach along with 1 teaspoon of vegan stir-fry sauce (or oyster sauce for non-vegan) and a dash of pepper. Turn the heat up and sauté briskly.
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5
Once the spinach has wilted, turn off the heat and serve it over rice.
