Sesame Tempeh Rice Bake
Ingredients
Marinade
- 1 tbsp Asian sesame butter
- 1 tbsp sesame oil
- 1/2 tbsp toasted sesame seeds
- 3 garlic cloves, minced
- 2 tbsp ginger grated
- 1/4 cup light soy sauce
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- 1 tbsp corn starch
- 1 tsp sambal oelek, optional
Casserole
- 1 package of Lightlife Organic Original Tempeh
- 1 cup long grain jasmine rice
- 1.5 lbs chopped vegetables of choice, e.g., onions, broccoli, carrots, sugar snap peas, peppers
- 1.5 cups vegetable broth or water
Garnish
- Green onions
- Sesame seeds
Preparation
Cube the tempeh into 3/4 inch pieces. Add all the marinade ingredients into a shallow container and mix until combined. Add in the tempeh and let it marinade while preparing the rest of the dish.
Pre-heat oven to 375 F. Rinse the rice and set aside. Chop up all the vegetables into bite sized pieces. If using onions and/or carrots add those to the bottom of the 9x13 inch casserole dish first. Evenly spread the rice over the casserole dish. Add on the rest of the vegetables and pour over the vegetable broth. Make sure the rice is fully submerged under the water. Add the tempeh pieces on top and then pour in the remaining marinade on top.
Tightly cover with foil and bake at 375 F for 40 minutes. Remove from the oven, gently mix and then continue baking for another 20-25 minutes or until rice is fully cooked. Let it cool for 5 minutes before serving and garnish with sliced green onions and sesame seeds.