Sweet and Spicy Tempeh Bowl
Ingredients
- 1/4 cup soy sauce
- 3 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp adobo sauce from a can of chipotle peppers in adobo sauce
- 3 cloves garlic, finely minced
- 1 block of tempeh
- 1 tsp cornstarch
- 1/2 tsp garlic powder
- 1/4 tsp dry thyme
- 1-2 tbsp avocado oil for cooking
- 1/2 medium red onion, sliced thin
- 1 green or red bell pepper, sliced thin
- Salt as needed
Preparation
Prepare the sauce by adding soy sauce, maple syrup, rice vinegar, adobo sauce, and minced garlic in a bowl. Whisk together with a fork until well combined.
Slice the tempeh into desired pieces. Make thin slices by cutting the tempeh down the middle, then cut each rectangle in half lengthwise and further into even inch squares.
Add the tempeh to a large skillet with enough water to cover it, add some salt, and bring to a simmer for 8 minutes. Drain the water and place the tempeh in a bowl with cornstarch, garlic powder, and thyme. Toss to coat.
Dry the skillet, return it to medium heat, and add a little oil. Sauté the sliced onions and peppers with a pinch of salt until softened.
Push the peppers and onions to one side of the pan, add a little more oil to the empty side, and place the coated tempeh on it. Cook on both sides until golden, about 2-3 minutes per side.
Once the tempeh is golden on both sides, pour in the prepared sauce. Mix everything together and let the sauce simmer and thicken around the tempeh for about 2-3 minutes, ensuring the tempeh is coated well.