Indonesian Tempeh Rice Bowls
Indonesian Tempeh Rice Bowls are a delicious, wholesome dish featuring marinated tempeh served over fluffy rice, garnished with fresh herbs and citrus. This recipe is perfect for a quick weeknight dinner or a healthy lunch option.
Hand-drawn steps
Start by cooking the brown rice according to package instructions. Typically, this will take about 30-40 minutes.
While the rice cooks, prepare the tempeh by combining the soy sauce, lime juice, agave syrup, vegetable oil, garlic powder, ground ginger, and black pepper in a bowl.
Add the cubed tempeh to the marinade and let it sit for at least 15 minutes to absorb the flavors.
In a skillet over medium heat, add the marinated tempeh and cook for about 5-7 minutes until golden brown and crispy on all sides, stirring occasionally.
Once the tempeh is cooked, taste it and add salt as needed to enhance the flavor.
To serve, place a portion of brown rice in a bowl, top with the cooked tempeh, and garnish with chopped green onions and parsley. Add a lime wedge on the side for an extra burst of flavor.
Tiny tips
For added crunch, consider topping with some fried shallots or crushed peanuts.
Make sure to let your tempeh marinate long enough to absorb the flavor—30 minutes is great if you have time.
Using day-old rice can improve the texture and make it easier to cook.