Tempeh satay bowls with crunchy vegetables
30 min · 40 g protein · 513 cals / serving
Indonesian-style tempeh, marinated in soy, lime, coriander and turmeric and fried until crisp, on a big pile of crunchy cucumber, red cabbage, carrot, bean sprouts and edamame with a small scoop of brown rice, all under a spicy peanut sauce. Powdered peanut butter keeps the sauce rich and thick.
Ingredients
Tempeh
- 2 blocks (8 oz each) tempeh, in 2 cm (¾-inch) cubes
- 2 tbsp reduced sodium soy sauce
- 1 1/2 tsp maple syrup
- 2 tsp lime juice
- 2 cloves garlic, grated
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 2 tsp canola oil
Satay sauce
- 1/2 tbsp peanut butter
- 6 tbsp powdered peanut butter
- 1 tbsp reduced sodium soy sauce
- 1 tsp maple syrup
- 1 tbsp lime juice
- 2 tsp sambal oelek, or sriracha
- 1 small clove garlic, grated
- 7 tbsp water, hot
Bowls
- 1 1/3 cups cooked brown rice, warm (a pouch is fine)
- 1 cup shelled edamame, frozen, cooked 3 minutes
- 2 medium cucumbers, in half-moons
- 3 cups red cabbage, finely shredded
- 2 medium carrots, grated
- 2 1/2 cups bean sprouts
- a handful fresh cilantro
- 2 scallions green onions, sliced
Steps
- Toss the tempeh cubes with the soy sauce, maple syrup, lime juice, garlic, coriander and turmeric and leave for 10 minutes while you get everything else ready.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the tempeh with its marinade and fry, turning, for 8–10 minutes, until the liquid is gone and the cubes are crisp and deep golden.
- Whisk the peanut butter, powdered peanut butter, soy sauce, maple syrup, lime juice, sambal and garlic, then whisk in the hot water until smooth and thick enough to coat a spoon.
- Fill the bowls with rice, edamame, cucumber, cabbage, carrot and bean sprouts, add the tempeh and spoon over the satay sauce. Finish with cilantro and scallions.
Good to know
What is powdered peanut butter?
Roasted peanuts with most of the oil pressed out, sold as a powder. Whisked with water it tastes like peanut butter with a fraction of the fat. To make the sauce with regular peanut butter only, use 5 tbsp and about 5 tbsp of hot water: the bowl then scores about 53 instead of 60.
Can I have more rice?
Of course: double it to 2 2/3 cups cooked for a classic rice bowl. The bowl then scores about 57 instead of 60.
Per
- Calories
- 97
- Protein
- (30%)
- 7 g
- Fat
- (35%)
- 4 g
- Carbohydrates
- (35%)
- 10 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 141 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2053 kcal goes into the pot and 2172 g of ingredients comes out as about 2125 g of food: 97 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.