Tempeh Bibimbap

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Tempeh

  8 oz or 227g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Rice wine vinegar

  4 tbsp or 60g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Broccoli

  Flower clusters, raw

  1 cup flowerets or 71g

• Carrots

  Raw

  1 large or 72g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• Canola oil

  1 tbsp or 14g

• Hot Pepper Paste

  Gochujang

  6 tsp or 36g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Brown sugar

  1 tsp packed or 5g

• Sesame seeds

  Seeds, whole, roasted and toasted

  2 tbsp or 30g

Directions

1. Cook the rice according to package instructions.
2. Combine half the soy sauce with half of the rice wine vinegar in a bowl and marinate the tempeh squares. Meanwhile, slice the vegetables.
3. Heat a skillet with canola oil and fry the tempeh on medium heat until golden. Remove from the pan and sauté the peppers, broccoli, and carrot in the same pan. Cover and cook briefly to retain crunch.
4. In a small bowl, mix the chili paste, remaining soy sauce, remaining vinegar, sesame oil, and brown sugar. Adjust to taste and add water to adjust consistency if needed.
5. Divide the rice between two bowls and top with tempeh, sautéed vegetables, and raw cucumber. Drizzle with the chili sauce and sprinkle with sesame seeds before serving.