If you haven’t had tempeh before, this shredded tempeh bowl is an easy way to try it.
For those of you that don’t know, tempeh is similar to tofu but has a firmer texture as well as being higher in both protein and fibre than tofu.
Simply grate it, fry and it and coat it in an easy garlic, tamari and ginger sauce.
You can serve it in a bowl like this or use in place of meat in tacos or burritos too.
Storage and Shelf Life
This shredded tempeh stores really well in the fridge in an airtight container. It will last for 3-4 days.
I don’t recommend freezing.
Recipe Tips
If you want slightly bigger pieces, instead of grating the tempeh, you can also just break into small pieces.
Make a big batch of the tempeh and use for various meals, e.g tacos, burritos and you can also stir into pasta sauce.
Shredded Tempeh
Ingredients
- 200 g tempeh (7oz)
- 1 tbsp olive oil
- Small piece of ginger
- 2 cloves garlic
- 2 tbsp tamari or soy sauce
- 2 tsp maple syrup
- 1 tbsp sesame seeds
- 200 g cooked rice (1 cup)
- 160 g edamame beans (1 cup)
- Half a cucumber
- Handful of cooked green beans or other veg
- Half an avocado
Instructions
- Grate the tempeh into a small bowl.
- Heat up the olive oil in a frying pan and add the grated tempeh. Fry for 6-7 minutes, stirring occasionally, until the tempeh is golden brown and a little crispy.
- Whilst the tempeh is cooking, grate the ginger and peeled garlic cloves into a small bowl. Add in the tamari, maple syrup and sesame seeds and stir to combine. Once the tempeh has browned, pour in the sauce and stir for a couple of minutes until it’s all absorbed.
- Serve with rice and your veggies or choice. I used edamame beans, cucumber, green beans and avocado.
Notes
- The nutritional information is based on this full bowl with the rice and veggies.
- The recipe serves two but can easily be doubled.
0 Comments