Sticky Honey-Sriracha Glazed Tempeh Rice Bowl
About this Recipe
Small pieces of tempeh are pan-fried to a perfect golden brown, then tossed in an irresistibly sweet and spicy glaze that’s completely addictive! This comes together in less than 30 minutes, making it a definite winner on busy weeknights!
Ingredients
For the Rice:
For the Tempeh:
5m
Prep
20m
Cook
4
Servings
About this Recipe
Small pieces of tempeh are pan-fried to a perfect golden brown, then tossed in an irresistibly sweet and spicy glaze that’s completely addictive! This comes together in less than 30 minutes, making it a definite winner on busy weeknights!
Ingredients
For the Rice:
For the Tempeh:
Preparation
Step 1
Add all the ingredients for the rice to a rice cooker or a small pot. Turn rice cooker on, or bring pot to a boil, then turn the heat down to low, cover and cook for 20 minutes until done.
Step 2
Using your hands, tear tempeh into bite-sized chunks.
Step 3
Heat 2 Tbsp of oil in a small pan. Once the oil is hot, add the tempeh chunks and fry them until golden-brown on one side. Flip the tempeh and allow to brown on the other side. Lift the tempeh out of the oil with a slotted spoon and place on a plate lined with a paper towel. Sprinkle with 1/4 tsp of salt.
Step 4
Wipe the same pan clean and heat the honey, sriracha, lime juice, garlic, and ginger over medium-high heat. Bring to a boil, then reduce to a simmer for about 3-4 minutes so it is sticky enough to coat the tempeh.
Step 5
Place the fried tempeh in the sauce and stir well to coat.
Step 6
To serve, place rice in the bottom of a bowl and top with tempeh and any additional toppings of choice.