Sesame Tempeh Bowl


Sesame Tempeh Bowl


225g of Tempeh, cut into cubes

2 Tbsp. of Ginger Paste

1 Tbsp. of Sesame Oil

3 Cloves of Garlic

1 Tbsp. of rice vinegar

3 Tbsp. of Soy Sauce

2 Tbsp. of Maple Syrup

1 Tbsp. Cornstarch

1 Tbsp. Nut Butter

3 Tbsp. Olive Oil

2 Cups of Carrots

1.5 cups of Green Beans (trim the ends)


Combine the following: garlic, ginger, sesame oil, soy sauce, rice vinegar, cornstarch, nut butter and maple syrup and blend together in a blender.


Heat 2 Tbsp. of oiler over a medium heat using a large skillet, add the tempeh and cook for roughly around 7-8 minutes, ensuring you flip every few minutes so all sides are brown. Add 2 Tbsp. of the blended sauce and cook until sauce starts to caramelise.


Remove tempeh onto a serving plate and replace skillet back on the heat.


Add the third tablespoon of olive oil and add the carrots and the green beans and cook for 5 minutes, now add the remaining sauce as well as the cooked tempeh. Cook until sauce thickens usually takes around 4 minutes.


Your dinner is prepared, serve over quinoa or rice.


 Products Used:

MasterClass Non-Stick Heavy Duty 28cm Fry pan

MasterClass Soft Grip Nylon Cooking Spoon