Tempeh Bowl with Peanut-Lime Dressing

A colorful bowl with crispy tempeh, warm edamame and red cabbage on rice, topped with a creamy peanut-lime dressing. It delivers plenty of plant-based protein and tastes great to non-vegans too.

By yumbelo-Küche · 2 servings · 30 minutes

Ingredients

• 200 g Tempeh
• 2 EL Soy sauce
• 1 EL Maple syrup
• 1 EL Rice vinegar
• 1 EL Cooking oil
• 150 g Basmati rice (dry)
• 150 g Edamame (shelled, frozen)
• 150 g Red cabbage
• 1 Stück Carrot
• 0.5 Stück Cucumber
• 1 Stück Spring onion
• 2 EL Peanut butter
• 1 Stück Lime (juice)
• 1 Stück Garlic clove
• 1 TL Ginger (grated)
• 1 EL Sesame

Method

1. Cook the rice in plenty of salted water according to the package instructions, drain and keep warm covered.
2. Cut the tempeh into slices or cubes about 1 cm thick. Mix soy sauce, maple syrup and rice vinegar, marinate the tempeh in it and let it rest for 10 minutes.
3. Heat the cooking oil in a pan and fry the tempeh over medium heat until golden brown on both sides. Add the marinade during the last few minutes and let it reduce slightly.
4. Cook the edamame in boiling water for 3 minutes and drain.
5. Finely shred or slice the red cabbage, grate the carrot, cut the cucumber into half-moons and slice the spring onion into fine rings.
6. Mix the peanut butter with lime juice, grated ginger, finely chopped garlic and 2 to 3 tbsp warm water into a creamy dressing.
7. Divide the rice between two bowls, arrange the tempeh, edamame and vegetables on top, drizzle with the dressing and sprinkle with sesame.