Miso Ginger Tempeh & Wok-Charred Bok Choy Bowl
Seared miso-ginger tempeh with charred baby bok choy over sesame brown rice.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Makes
- 4 bowls
- Protein
- ~22 gestimate per serving
Miso and tempeh are both fermented soy foods, so they share a deep savory flavor. The marinade doubles as a glaze when it hits the hot pan.
Why this recipe works
Medium heat lets the miso glaze caramelize without burning.
Ingredient notes
About 22 grams of protein per bowl (an estimate). Some miso contains barley.
Common mistakes
- Searing miso-coated tempeh on high heat.
- Skipping the steam.
What to serve with it
Chili crisp.
Meal prep
Keeps 4 days.
More bowls like this
Cooking tips
Dry the bok choy well. Keep the tempeh heat moderate.
Swaps and variations
Use tofu. Use spinach.
Storing and reheating
Refrigerate within 2 hours for up to 4 days.
Recipe
Miso Ginger Tempeh & Wok-Charred Bok Choy Bowl
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Makes
- 4 bowls
- Protein
- ~22 g
Ingredients
You’ll need: steamer; large skillet; medium saucepan with lid
Method
-
Cook the rice: bring the rice and water to a boil, cover and simmer on low 40 to 45 minutes; rest 10 minutes. Toss with the sesame oil and seeds.
-
Steam the tempeh 10 minutes.
-
Whisk the miso, maple syrup, vinegar, ginger and 2 tablespoons water and coat the tempeh; let sit 15 minutes.
-
Heat 1 tablespoon oil in a skillet over medium heat and sear the tempeh 2 to 3 minutes per side until caramelized. Set aside.
-
Add the remaining oil, raise the heat to high and sear the bok choy cut-side down 2 to 3 minutes until charred.
-
Divide the rice among 4 bowls and add tempeh and bok choy.
Questions
Can I use red miso?
Yes, use less.
Is this gluten-free?
Only with gluten-free miso and tempeh.
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