This crumbled tempeh is a deliciously “meaty” vegan topper for any grain bowl or salad. Quick and easy, perfect for meal prep.
- One 8-ounce package tempeh
- 2 tablespoons avocado oil, or any other neutral oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon molasses *(see note below for substitutions)
- 1 tablespoon seasoned rice vinegar*
- 2 medium garlic cloves, minced
- 1 tablespoon peeled and minced ginger
- 1/4 teaspoon chili flakes
- Serving suggestion: brown rice, cucumber slices, scallions, and sesame seeds
- Crumble the tempeh with your fingers until it resembles a ground meat texture.
- Place in a large non-stick pan and add 1/2 cup water. Bring to a boil, then simmer over medium heat until all the water has evaporated, about 5 minutes.
- Stir in 2 tablespoons neutral oil and cook over medium heat until the tempeh is golden brown and crisp, 8 to 10 minutes.
- Meanwhile, in a small bowl, whisk together 1 tablespoon each of soy sauce, sesame oil, molasses, and rice vinegar, along with 2 minced garlic cloves, 1 tablespoon minced ginger, and 1/4 teaspoon chili flakes.
- When the tempeh is browned, stir in the soy mixture. Cook for another 30 seconds or so, until the glaze thickens and coats the tempeh. Taste and adjust the seasonings, if needed.
- This thick sweetener gives the tempeh an earthy, complex sort of sweetness. If you don’t have it, sub with maple syrup.
- This type of rice vinegar is pre-seasoned with salt and sugar. You can sub with regular rice vinegar, or lemon/lime juice, and compensate with a tiny bit of additional soy sauce + sweetener, if needed.
- Serving Size: 1/4 of the recipe
- Calories: 185
- Fat: 13 g
- Carbohydrates: 9.3 g
- Fiber: 4.5 g
- Protein: 10.5 g
Keywords: vegan, tempeh, crumbles, asian