Fried Tempeh Bowls Recipe

🧂 Ingredients

• 2 –3 tablespoons high-smoke-point oil*

  rice bran oil recommended
• 200 g / 7 oz tempeh
• Salt

  to taste
• 1½ teaspoons finely grated fresh ginger
• 1 garlic clove

  finely minced
• 2 small shallots

  finely chopped
• 1 stalk lemongrass

  minced (optional; substitute extra ginger if unavailable)
• 1 –2 teaspoons sambal oelek

  or Sriracha, adjust to preferred heat level
• 4 teaspoons coconut sugar

  or substitute with your preferred sweetener
• 3 tablespoons freshly squeezed lime juice
• 195 g / 1 cup cooked rice
• 200 g / 7 oz broccoli

  steamed or stir-fried
• Fresh coriander leaves

  for garnish
• Pickles of choice

  optional, for added contrast
• Thinly sliced green part of spring onions / scallions

Instructions

• 1 Begin by tearing the tempeh into small to medium-sized pieces using your hands.
  This method gives the pieces an irregular, rustic shape that crisps up
  beautifully. Alternatively, you can cube it, but the jagged edges help soak up
  more flavor.
• 2 Heat 2 tablespoons of oil in a small skillet over medium heat. Once the oil is
  shimmering hot, add the tempeh pieces in a single layer. Let them fry
  undisturbed until the undersides are golden-brown and crisp. Once browned, stir
  and allow the other sides to develop the same color and texture. When evenly
  browned, remove the tempeh from the pan using a fork or slotted spoon and
  transfer to a plate lined with paper towel to drain excess oil. Season
  generously with salt while still warm, then set aside.
• 3 Using the same pan, keep the remaining oil or add another tablespoon if needed.
  Lower the heat and sauté the chopped shallots for 2–3 minutes until they soften
  and become translucent.
• 4 Add the minced garlic, grated ginger, and lemongrass to the pan. Cook gently,
  stirring constantly to prevent burning, and allow the aromatics to release their
  fragrance.
• 5 Stir in the sambal oelek, coconut sugar, and lime juice. Let the mixture simmer
  gently on low heat until the sauce thickens slightly and becomes fragrant. Taste
  and adjust seasoning with additional salt if needed.
• 6 Return the crispy tempeh to the pan and toss thoroughly in the sauce, ensuring
  every piece is coated evenly in the sticky, flavorful glaze.
• 7 Serve the saucy tempeh over a bed of warm rice, accompanied by steamed or
  stir-fried broccoli. Add a side of pickles if desired for an extra layer of
  contrast. Finish with a generous sprinkle of fresh coriander leaves and sliced
  scallions for a bright, fresh finish.

Nutrition Info