Sautéed Tempeh Bowl

COPING BY COOKING: A QUARANTINE RECIPE SERIES

Here is Recipe #21! Remember: these ingredients and instructions are suggestions. I encourage you to be creative, use what you have, and make the adjustments that make sense for you. Measurements not included because I don't measure. 😍

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INGREDIENTS

Tempeh
Hoisin Sauce
Soya Sauce
Grapeseed Oil
Sesame Seeds
Cilantro
Garlic Powder
Chili Powder
Black Pepper
Sea Salt

INSTRUCTIONS

STEP 1: Slice the tempeh into bite size pieces. Put pieces into a bowl.

STEP 2: Add Hoisin sauce, soya sauce, garlic powder, chili powder, and sea salt to the bowl. Mix together ensuring all of the tempeh is coated evenly. Put aside to marinate.

STEP 3: If it was in the fridge, take the bowl of tempeh out and let it come to room temperature.

STEP 4: Heat up a pan. Add grapeseed oil to the pan followed by the tempeh.

STEP 5: Add sauce to the pan as necessary. *Tip* I also added a few splashes of steamed broccoli water to the sauce in the pan as it was cooking. Seems to have worked well!

STEP 6: Sauté until cooked.

STEP 7: Serve with your favourites. The original meal was with white rice and broccoli so I used leftovers for brunch and topped it with a fried egg.

STEP 8: Garnish with Hoisin sauce, fresh cilantro, sesame seeds, and black pepper.

STEP 9: Eat and enjoy!

[Image Description: A zoomed-in picture of a bowl of food on a wooden off-white coloured surface. Inside the bowl are a fried egg and sautéed tempeh on top of white rice. The food is garnished with Hoisin sauce, chopped cilantro, sesame seeds, and black pepper.]