Korean Tempeh Bowls
Try this Korean Tempeh Bowls recipe, or contribute your own.
Try this Korean Tempeh Bowls recipe, or contribute your own.
- 1/4 cup sugar
- 2 teaspoons sesame oil
- 3 cloves garlic
- juice of 1 lime
- sesame seeds
- 3 tablespoons low-sodium soy sauce
- brown rice for serving
- for tempeh + marinade:
- 1 tablespoon fresh ground chili paste (i used sambal oelek)
- 1 8- ounce package tempeh
- veggies and toppings:
- thinly sliced carrots
- thinly sliced red bell peppers
- sliced chives or green onions
- kimchi (not pictured)
- Carbohydrate 15.120635 g
- Cholesterol 0 mg
- Fat 7.784401 g
- Fiber 3.75003996524811 g
- Protein 4.547619 g
- Saturated Fat 1.1021021 g
- Serving Size 1 1 Serving (172g)
- Sodium 8217.60832005163 mg
- Sugar 11.3705950347519 g
- Trans Fat 0.418129300000001 g
- Calories 138 calories
Step-by-step
- In a small bowl and using a whisk, combine marinade ingredients for tempeh (first six ingredients listed).
- Place tempeh in bowl and marinate in refrigerator for at least one hour before cooking.
- Meanwhile, prepare vegetables by washing and slicing.
- When tempeh is done marinating, heat a non-stick skillet with canola oil and sear tempeh on both sides (approximately 5 minutes per side).
- Do not throw away marinade or add marinade to skillet, but instead reserve it for serving.
- Once tempeh has developed a charred outer layer on both sides, turn off heat and let cool.
- Cut tempeh into slices once cooled.
- To assemble bowls, place brown rice on the bottom of each serving bowl.
- Add sliced tempeh, carrots, and bell peppers.
- Top with sliced chives, sesame seeds, reserved marinade, fresh lime, and kimchi.
A Busy Mom's Guide to Quick and Healthy Korean Tempeh Bowls
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and endless to-do lists, finding time for healthy, delicious meals feels impossible. But let me tell you, it doesn't have to be. This recipe for Korean Tempeh Bowls is my secret weapon for whipping up a nutritious and flavorful dinner in under 30 minutes. It's packed with protein, vibrant vegetables, and a delicious Korean-inspired marinade that will leave your family wanting more. Forget takeout; this is your new go-to weeknight dinner.
The beauty of this dish lies in its simplicity. The marinade is incredibly easy to prepare, and you can prep the vegetables ahead of time, making weeknight cooking a breeze. I love using tempeh in this recipe because it’s a great source of plant-based protein, and it absorbs the flavors of the marinade beautifully. Plus, the slightly chewy texture adds a satisfying element to each bite. I often make a double batch of the tempeh and store it in the fridge for quick lunches throughout the week, making it even more versatile.
The secret to the success of this dish is the marinade. The combination of soy sauce, sesame oil, garlic, lime juice, chili paste, and sugar creates a complex and umami-rich flavor profile. This marinade not only infuses the tempeh with incredible taste but also adds a beautiful glossy sheen once it's seared. The subtle sweetness of the sugar balances the savory notes, while the chili paste adds a kick that isn’t overwhelming. Feel free to adjust the amount of chili paste to your spice preference. Some days, I'm feeling bold and add a little extra!
The colorful assortment of vegetables adds both texture and nutritional value. I usually use carrots and bell peppers because they are readily available and hold up well to cooking. But don't be afraid to experiment! Broccoli florets, snap peas, or even shredded zucchini would be delicious additions. The fresh chives and sesame seeds add a delightful crunch and aromatic finish, completing the sensory experience. I personally love to garnish with some kimchi for an extra layer of flavor and texture. Its tangy and fermented goodness cuts through the richness of the tempeh and sauce. This dish is a feast for the senses.
This recipe is a testament to the fact that healthy eating doesn't have to be boring or time-consuming. It’s a versatile and adaptable dish that caters to busy lifestyles. It’s perfect for a quick weeknight dinner, a satisfying lunch, or even a vibrant addition to a potluck. You can easily scale the recipe up or down depending on how many people you're feeding. Leftovers make amazing lunch bowls, too! Just reheat gently and enjoy the flavors again. So, if you’re looking for a healthy, delicious, and incredibly convenient meal, give these Korean Tempeh Bowls a try. I guarantee they will become a staple in your culinary repertoire.
Pro Tip: For an even quicker meal prep, marinate the tempeh the night before. This will allow the flavors to fully penetrate, resulting in a more flavorful and tender tempeh. Also, if you're short on time, you can easily use pre-cut vegetables to save even more time.
I hope this recipe brings a little joy and ease to your busy life. Let me know in the comments how you enjoyed it and any variations you’ve tried!
