Teriyaki Tempeh Lettuce Bowl
Ingredients
- 3 cloves garlic, minced
- 1 TBSP fresh ginger, minced
- 1/4 C tamari soy sauce or liquid aminos
- 2 TBSP sriracha
- 3 TBSP coconut sugar or preferred sweetener
- 2 TBSP rice vinegar
- 1 tsp crushed red pepper (optional for spice)
- 1/8 tsp salt and pepper
- 1 8 oz package tempeh
- 1/2 red onion, finely chopped
- 12 oz mushrooms, finely chopped
- 1/4 C water + 2 tsp tapioca flour or corn starch
- 1 carrot, shredded
To serve
- 1 head iceberg lettuce, shredded
- 4 servings noodles, cooked and cooled (rice, vermicelli, Shirataki, hearts of palm)
- 1/2 C cilantro, chopped
- 2 green onions, chopped
- 1 C red cabbage, chopped
- 1 jalapeño, thinly sliced
Preparation
Combine garlic, ginger, sriracha, vinegar, tamari, coconut sugar, red pepper, salt and pepper in a bowl and combine. Crumble tempeh into small pieces and add to bowl with sauce. Mix well to coat.
Heat 1 TBSP water or a small amount of oil in a large cast iron skillet over medium heat. Add onion and sauté for 3-4 minutes. Add mushrooms and sauté for another 2 minutes.
Pour in the tempeh and sauce mixture and sauté for 3-4 minutes on medium high heat. In the same bowl, combine water and tapioca flour. Slowly pour into skillet while stirring until desired thickness is reached. Add shredded carrot and let simmer for a couple more minutes.
Fill each bowl with lettuce, cooked noodles, tempeh mixture, and recommended toppings. Enjoy.
Notes
This bowl is full of plant protein and is ready in less than 30 minutes.
Tempeh is a fermented soybean product with a mild nutty flavor and firm texture, often used as a meat substitute.
