Spicy Peanut Tempeh & Zucchini Noodle Bowl
Browned tempeh in spicy peanut sauce with zucchini noodles, brown rice and carrots.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Makes
- 4 bowls
- Protein
- ~25 gestimate per serving
Tempeh is fermented whole soybeans pressed into a cake, with a firm, nutty texture and more protein than tofu. Steaming it briefly first takes away its slight bitterness and helps it soak up sauce.
Why this recipe works
Steaming opens up tempeh's texture so it absorbs flavor and loses bitterness.
Ingredient notes
About 25 grams of protein per bowl (an estimate). Use tamari for gluten-free; check that the tempeh has no added grains.
Common mistakes
- Skipping the steaming step.
- Cooking the zucchini noodles.
What to serve with it
Lime wedges and cilantro.
Meal prep
Keep sauce and zucchini separate.
More bowls like this
Cooking tips
Brown the tempeh well for flavor. Keep zucchini noodles raw for crunch.
Swaps and variations
Use tofu. Use almond butter.
Storing and reheating
Refrigerate within 2 hours for up to 4 days.
Recipe
Spicy Peanut Tempeh & Zucchini Noodle Bowl
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Makes
- 4 bowls
- Protein
- ~25 g
Ingredients
You’ll need: medium saucepan with lid; large skillet; spiralizer; whisk
Method
-
Cook the brown rice: bring the rice and 2 1/4 cups water to a boil, cover and simmer on low 40 to 45 minutes; rest 10 minutes.
-
Steam the tempeh over boiling water 10 minutes. Pat dry.
-
Heat the oil in a skillet over medium-high heat and brown the tempeh 6 to 8 minutes, turning, until golden.
-
Whisk the peanut butter, soy sauce, lime juice, maple syrup, ginger, sriracha and warm water. Toss half with the tempeh.
-
Divide rice, zucchini noodles and carrots among 4 bowls, add tempeh, drizzle with the remaining sauce and sprinkle with peanuts.
Questions
What is tempeh?
Fermented whole soybeans pressed into a firm block.
Is it spicy?
Mildly; add more sriracha for heat.
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