Tempeh Fresh Roll Bowl
Dive into a burst of fresh flavours with our Tempeh Fresh Roll Bowl! Packed with crisp veggies, umami tempeh and chewy, soft rice noodles - this vibrant bowl is a feast for the senses! Here's how to create this mouthwatering masterpiece:
Ingredients
- 1 tbsp olive oil
- 1 brick of Henry’s Tempeh cut into bite size pieces
- 2 tbsp soy sauce or sub for gluten-free tamari
- 2 tbsp peanut butter
- 1 tbsp maple syrup
- 1 tbsp rice wine vinegar
- 1 garlic clove minced
- 1 tsp sriracha
- 2 carrots sliced into thin ribbons
- 1 cucumber cut into matchsticks
- Enough rice noodles for 4 servings
- 1 tbsp sesame oil
- 1 bunch green onions sliced thinly
- 2 tbsp sesame seeds
- 1/4 cup sweet chili sauce
Instructions
- In a large pan over medium heat, add the oil and heat for 1 minute. Add the tempeh and cook face down until golden brown, about 5 minutes. Flip and cook for another 2 minutes.
- In a small bowl, combine the soy sauce, peanut butter, maple syrup, rice wine vinegar, garlic and sriracha. Add the sauce to the pan with the tempeh. Mix to combine and let cook about 3 minutes until it starts to thicken. Lower the heat to keep it warm while you prep the rest.
- Bring a large pot of water to a boil. Cook the rice noodles according to the directions. Drain and toss in sesame oil to prevent from sticking.
- Build the bowl with the noodles on the bottom topped with tempeh, carrots, cucumbers and green onions. Top with a few tbsp of sweet chilli sauce and sesame seeds and enjoy!
